Poppy Seed Cake (Bobovka)May 2, 2010
This is one of my husband’s favorites cakes. His mother used to make this a lot. He loves poppy seed.
I asked his sister for this recipe for years but she never gave it to me. I actually ended up getting this from his aunt. I think the reason that his sister never shared it is because of his mother. She was notorious for giving out a recipe and leaving out an ingredient. Something that you may not have noticed until you tasted it. That way you could tell her that when you made the dish it just wasn’t as good as hers. She did it to her own daughter. A lot. So I guess it would only be natural for my SIL to make me work for any recipe I requested. I worked for it all right, right around her to someone else.
And now I’m sharing with you.
Poppy Seed Coffee Cake (Bobovka)
- 1/2 C milk
- 1 package dry yeast
- 3 T sugar
- 1/3 C butter
- 1 t salt
- 2 eggs, beaten
- 1/2 t vanilla
- 2 1/2 C flour
- 1 can poppy seed filling
- powdered sugar
Combine the milk, sugar and butter in a sauce pan. Scald the milk mixture. Set aside for about 40 minutes. Add the yeast. Let it set for a minute. Add the eggs, salt, vanilla and flour. Blend well. The dough will be very tacky. Place the dough mixture in a greased bowl. Cover with a damp towel and let rest for about an hour. After it has rested, I put it in the fridge overnight so that it will be easier to roll.
Generously flour your counter, place dough on counter and knead slightly. Roll dough to about a 12×18 rectangle. Spread filling over the dough. Roll up dough like a jelly roll and pinch ends. Place in a greased tube pan. Let rest for about an hour and a half, covered . Bake in a preheated 350 degrees oven for about 35-40 minutes. Remove from oven and while warm, sprinkle with confectioner’s sugar.