New This Month

Poppy-Seed Filling

Make this for our Yeasted Coffee Cake.

  • Yield: Makes enough for 2 yeast-risen coffee cakes

Source: Martha Stewart Living, May 2001


  • 1 cup firmly packed dark-brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup poppy seeds
  • 8 tablespoons butter, room temperature


  1. Combine sugar, flour, walnuts, cinnamon, nutmeg, and poppy seeds in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; chill until ready to use.


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