Poppyseed Coffeecake
4 months ago

Poppy Seed Coffee Cake

Delight your brunch guests with this easy breakfast cake, filled with swirls of cinnamon sugar and dotted with crunchy poppy seeds.

8-10 servings
Preparation time: 30 minutes
Bake time: 1 hour


¼ cup poppy seeds
1 cup buttermilk
1 teaspoon almond extract
1 cup butter, room temperature
1 ½ cups sugar
4 eggs, separated
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
½ cup sugar
1 teaspoon cinnamon


  1. Combine the poppy seeds, buttermilk and almond extract. Set aside.
  2. Cream the butter and sugar together. Add egg yolks.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt.  Add to the creamed ingredients alternately with the buttermilk mixture.
  4. Beat the egg whites until stiff peaks form; gently 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 cinnamon sugar. Cut through the batter with a knife for a marble effect.
  6. Bake at 350 degrees for 55-60 minutes.
Poppy Seed Coffee Cake