- About 1 cup (1/2 lb.) butter or margarine, at room temperature
- About 2 1/2 cups all-purpose flour
- 1/2 cup (about 2 1/2 oz.) poppy seed
- 1 cup buttermilk
- 2 teaspoons almond extract
- 4 large eggs, separated
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- calories 327
- caloriesfromfat 44 %
- protein 5 g
- fat 16 g
- satfat 8 g
- carbohydrate 43 g
- fiber 1 g
- sodium 328 mg
- cholesterol 85 mg
How to Make It
Butter and flour-dust a 10-inch decorative tube pan.
In a small bowl, mix poppy seed, buttermilk, and almond extract.
In a deep bowl, beat egg whites with a mixer on high until foamy. Continue beating and gradually add 1/4 cup sugar. Beat until whites hold stiff, shiny peaks.
In another bowl, using unwashed beaters, beat 1 cup butter and 1 1/2 cups sugar on high speed until light and fluffy. Add egg yolks and beat until well blended. Stir in poppy seed mixture.
Mix 2 1/2 cups flour, baking powder, baking soda, and salt.
Add dry ingredients to batter; beat slowly to blend. Mix at medium speed.
Fold in beaten whites until blended.
Mix 1/4 cup sugar and cinnamon. Pour half the batter into pan. Sprinkle with half the cinnamon mixture. Add remaining batter and sprinkle with remaining cinnamon mixture. Holding a knife vertically, draw blade through batter around tube.
Bake in 350° oven just until cake springs back when lightly pressed in center, 1 to 1 1/4 hours.
Cool in pan 15 minutes. Invert cake onto a plate. Serve warm or cool.