Grandmother's Buttermilk Poppy Seed Coffee Cake
Description
Perfect for Father's Day or any occasion, this family-favorite Bundt® cake with poppy seeds has a pleasing soft and light texture thanks to buttermilk and beaten egg whites.
Ingredients
•
1/3 cup white sugar
•
1 teaspoon ground cinnamon
•
1 cup buttermilk
•
2 ounces poppy seeds
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2 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups white sugar
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1 cup unsalted butter, softened
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4 large eggs, separated, divided
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1 teaspoon almond extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
2
Combine sugar and cinnamon for filling in a small bowl; set aside.
3
Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
4
Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
5
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.