Poppy Seed Coffee Cake
Source of Recipe
Midwestern Junior League Cookbook
Recipe Introduction
Yummy! Loaded with poppy seeds, this is a very moist coffee cake.
List of Ingredients
1/4 c poppy seed
1 c buttermilk
1 tsp almond extract
1 c butter, softened to room temperature
1 1/2 c sugar
4 eggs, separated
2 1/2 c flour
1 tsp baking powder
1 tsp baking soda
dash of salt
1/2 c sugar
1 tsp cinnamon
Recipe
Combine poppy seeds, buttermilk and almond extract.
Mix well and set aside.
Preheat to 350.
Separate eggs.
Beat egg whites until stiff.
Cream butter and sugar together.
Add egg yolks and beat well.
Sift flour, baking powder, baking soda, and salt.
Add dry ingredients alternately with the buttermilk/poppy seed mixture.
Fold in beaten egg whites.
Combine the 1/2 c sugar and the cinnamon.
Grease and lightly flour a tube or bundt pan.
Spread half the batter into the pan.
Sprinkle with cinnamon and sugar mixture.
Top with remaining batter and then sprinkle on remaining cinnamon and sugar.
If desired, use a knife to cut through the batter for a marbled effect.
Bake for 1 hour or until cake tests done.
Cook slightly, then remove from pan and cool completely.
This freezes well.
Makes 16 servings.
Notes:
I used buttermilk powder and water.
I used unsalted butter, large eggs and Chinese cinnamon.
I baked for 1 hour.
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