Poppy Seed Coffee Cake

Poppy Seed Coffee Cake

Poppy Seed Coffee Cake


8 servings


  • 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
  • teaspoons 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 F 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.