Poppy Seed Coffee Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe was given to us by a friend of ours in 1970.

Makes 2 13X9" pans.

Ingredients You'll Need

4 ounces poppy seeds
2 cups buttermilk
2 cups butter
3 cups sugar
8 egg yolks
5 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 teaspoons baking powder
8 egg whites
2 teaspoons almond extract


Soak poppy seeds in buttermilk for two hours.

Cream butter and sugar until fluffy; add egg yolks.

Beat well.

To the poppy seed mixture add flour, soda, salt and baking powder.

Add almond extract.

Gently fold in stiffly beaten egg whites.

Pour 1/4 of batter into a greased 13x9 inch pan.

Mix 1 cup of sugar with 1 teaspoon cinnamon, sprinkle 1/4 of this mixture on the batter in the pan.

Add another 1/4 of the batter in the pan and sprinkle another 1/4 of the sugar mixture.

Repeat the process for the second pan.

Bake at 350ºF for 1 hour or until tooth pick inserted in center of cake comes out clean.

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