Poppyseed Coffeecake

This recipe is an old family favorite that is a staple at any family gathering we ever have. My grandmother makes it the best, but it has been reported by some of my cousins that my mom definitely takes second place. I’d have to agree. It has always been a favorite of mine and is something I have never been able to find outside of the little central Minnesota town I grew up in. Whenever I go home, I can always count on mom having some of this around for me. Sadly, it appears that this is a dying tradition in my family as I am the only one of my siblings that makes this anymore. Help me carry on this wonderful recipe and try it with your family this week.

3 loaves of bread dough (I have the recipe to make the dough from scratch somewhere around here but have been unable to find it so far. I’ll add it to the site as soon as I can find it.)
Let the dough thaw and rise overnight. Cut dough in half. Roll out each half to fit a 9 x 13-inch pan doubled over. After rolling the dough out, let it rise for 10 minutes. Place it in the greased 9 x 13-inch pan and pour the filling in (recipe follows). Fold dough over the top, spread with 1 beaten egg and a little milk, and top with crumb mixture (recipe follows). Let the coffeecake double in size before putting in a 350 degree oven for 25 to 30 minutes.

Poppyseed Filling
1 can (12.5 ounces) poppy seed filling
1 beaten egg
1/8 cup sugar
1/8 cup milk
2 teaspoons vanilla

OR

3 cups ground poppyseed
2 cups milk
2 cups sugar
3 eggs beaten
2 teaspoons vanilla

Bring milk to a boil. Add in the poppyseed and keep stirring until the milk is absorbed. Add the sugar and eggs. Cook until thick. Cool and add vanilla.

Crumb Mixture Topping
2 cups flour
1 cup butter or margarine
1 cup brown sugar
1 teaspoon cinnamon

Mix all above ingredients together.