Poppy Seed Coffee Cake
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.
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.
Pairs Well With
This recipe was given to us by a friend of ours in 1970.
Makes 2 13X9" pans.