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Poppy Seed Coffee Cake

Poppy Seed Coffee Cake Recipe

From E. Shern at Madison Middle School.
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Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 1 coffee cake
Calories 461.1 kcal

Ingredients
  

  • 1 cup butter
  • 1 1/2 cups sugar
  • 4 egg yolks
  • 4 egg whites, stiffly beaten
  • 1 teaspoon almond extract
  • 2 ounces poppy seeds
  • 1 cup buttermilk
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Cream butter, sugar and egg yolks. Soak poppy seeds in buttermilk. Sift dry ingredients ( flour, baking soda, baking powder, and salt). Alternately add buttermilk and dry ingredients to the creamed mixture. Fold in stiffly beaten egg whites flavored with almond. In a small bowl, combine 1/2 cup sugar, 1 Tblsp. cinnamon. Pour half the cake batter into a greased tube pan. Cover with part of the cinnamon sugar mixture. Pour in remaining cake batter and sprinkle with remaining cinnamon sugar mixture. Bake for 1 hour at 350*.

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Nutrition

Serving: 135gCalories: 461.1kcalCarbohydrates: 57gProtein: 7.7gFat: 23.1gSaturated Fat: 12.7gCholesterol: 125.3mgSodium: 497.9mgFiber: 1.4gSugar: 32.2g
Keyword < 4 Hours, Breads, Easy
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