Poppy Seed Coffee Cake
- 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 teaspoons salt
- ½ cup sugar
- 1 teaspoon cinnamon
Combine the poppy seeds, buttermilk and almond extract. Set aside.
Cream the butter and sugar together. Add egg yolks.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add to the creamed ingredients alternately with the buttermilk mixture.
Beat the egg whites until stiff peaks form; gently fold into mixture.
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.
Bake at 350 F for 55-60 minutes.
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.