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


Directions

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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