| I had seen an article by Jeanne Carley. She had written of her trip to Poland. In the article she mentions the poppyseed coffee cake her family had passed on to its decendants. My father's mother's name was Mary (Labusga) Emmerich. She was the daughter of Frank and Franciska (Kampa) Labusga. As a child we always would go to midnight mass for Christmas at St. John's Catholic Church in Princeton, WI. Our tradition was to then go to my grandparent's home and eat a brunch. The only food I remember enjoying was her poppy seed coffee cake with a streusel topping. She only made it at Christmas and it was such a treat to savor. My grandmother died when I was 23 years of age. Her recipe had never been written down. I thought it was lost forever. I have had poppy seed coffee cakes, but they were never that sweet butter and cream type I remembered hers to be. I searched cookbooks through the years hoping to find one that was similar to hers. I was never sure if it was of German or Polish heritage. So I would check both nationality's cookbooks. It was with such joy that I read Jeanne's account of how this tradition was a part of the Kampa family. I would love to continue this tradition with my family...descendants of Franciska Kampa. -- as related by Cathie Steffen via e-mail, Jan. 31, 2009 |
| [This is a transcript of the original letter I got on the coffeecake from Jeanne back a year or so ago.
I am sending a copy for u also Rae. You can put it on the website if you so desire. Sharon] Poppyseed Streusel Kuchen: I, too, had trouble with my mom in figuring out the amount of ingredients and her triple rising method, etc. So after watching her and writing it all down, I finally used my own version, which actually evolved through the years. I was trying to cut down on the chlorestrol for Bill's sake (her husband) so subbed non-fat half and half for the heavy cream and eggbeaters for some of the eggs. Since Mom's version was so huge (12 cups of flour and needed three risings,) I decided to keep mine simpler -- I assume you want the same). I do understand you shortcutting the Poppyseed (I just use the already processed canned ones, Jeanne doesn't). I got mine from a bakery and grind them in a little coffee grinder; I've tried the blender and the food processor over the years and used to use a hand coffee grinder like my mother, but find the electric grinder at $20.00 is worth the price though it retains a bit of coffee bean flavor. So what! If you really want the authentic receipe, I'll send it another time. OK? You can vary it too though I've never heard of grated carrots (My mother--Sharon; always grated carrots and mixed into the poppyseed filling). Judy (Jeanne's sister) puts raisins and sometimes other things in the filling, but my family is very adament about the pure poppyseeds---"you can never have enough poppyseed filling they all insist." My daughter-in-law now makes it as well as my oldest daughter. Jeanne's quickie version: About 3 cakes of yeast (dried is okay) in 1/4 c. warm water, pinch of sugar.Follow basic directions for yeast bread. I assume you know this already. Knead until smooth (about ten minutes at least) and let raise 'til fluffy in warm place. My Mom had a secret: to avoid putting too much flour in kneading, she buttered her hands continually to keep the dough light rather than heavy with flour so I do this too. Punch down. Roll out into layers to fit pans and spread with poppyseed mixture. Poppyseed mixture: Two cups ground poppyseedsCook slowly for fifteen minutes (if too thick I just add more milk) and then add: 1/2 c. light creamfor good consistency. After putting them in pans (usually makes two coffeecakes) add streusel topping to top of cakes. Brush tops with melted butter--then eggwhite mixture (eggbeaters or whites mixed with a little water and whip -- makes the streusel stay on better. Streusel topping: 1/3 cup butter/margarineMix together and sprinkle on top (Mother always added pure sugar on the top in addition). Temp. is usually 350°. |
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