Recipe: Poppy Seed Coffee Loaf with Brown Sugar Glaze

POPPY SEED COFFEE LOAF

1/4 cup poppy seeds
3/4 cup plus 2 tbsp milk, divided use
1/2 cup butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1 tsp lemon juice
1 Tbsp strong liquid coffee
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped maraschino cherries
FOR THE GLAZE:
1/4 cup brown sugar
2 Tbsp butter
2 Tbsp milk

Soak poppyseeds in 3/4 cup milk for 30 minutes.

Preheat oven to 350 degrees F. Grease and flour a loaf pan.

Combine 1/2 cup butter, granulated sugar, eggs, lemon juice, and coffee. Beat until blended. Stir in undrained poppyseed mixture; set aside.

Mix together flour, baking powder, salt, and maraschino cherries. Fold into batter. Pour into prepared pan.

Bake at 350 degrees F for 1 hour. Cool in pan for 20 minutes, then turn out of pan.

TO MAKE THE GLAZE:
In a small saucepan, combine brown sugar, 2 Tbsp butter, and the remaining 2 tbsp milk. Simmer 3 minutes.

Spoon glaze over loaf. Sprinkle with chopped walnuts.

Source: Washington Post, March 4, 1998