Poppy Seed Coffee Cake

Servings:*

Ingredients

Directions

  1. Combine and set aside the poppy seed, buttermilk, and almond extract.
  2. Cream the butter and sugar together. Add egg yolks.
  3. Sift together the flour, baking powder, soda, and salt. Add alternately with the buttermilk mixture.
  4. Beat the egg whites until stiff, then fold into mixture.
  5. Pour half the batter into a greased and floured bundt pan. Mix the sugar and cinnamon; sprinkle half of it on the batter. Pour the remaining batter into the pan; sprinkle with the rest of the sugar-cinnamon. Cut through the batter with a knife for a marble effect.
  6. Bake at 350 degrees for 55 - 60 minutes.

Chef’s tip

Special Diets:
Recipe Adjustments for Poppy Seed Coffee Cake:
Select diet; follow recipe using substitutions below.

Reduced Sodium: No changes.
Reduced Cholesterol: Use margarine in place of butter. Use 1 cup Eggbeaters in place of eggs, and add after margarine and sugar is creamed. 0 mg cholesterol per serving.
Reduced Calorie: Use 1/2 cup butter. Use 3/4 cup sugar. Use only 1/4 cup sugar for sugar-cinnamon mixture. 201 calories per serving.

Diabetic Exchange (for original recipe): Not recommended.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.