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Grandmother's Buttermilk Poppy Seed Coffee Cake
Grandmother's Buttermilk Poppy Seed Coffee Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Celebrate Dad with a fluffy Bundt cake featuring poppy seeds, enriched with buttermilk and airy egg whites for a deliciously light texture.
Ingredients:
  • 0.33333334326744 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 2 ounces poppy seeds
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups white sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, separated, divided
  • 1 teaspoon almond extract
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 10-inch fluted tube pan, like a Bundt® pan.
  • Mix the sugar and cinnamon together in a small bowl and set aside.
  • Soak poppy seeds in buttermilk for cake. In another bowl, sift together flour, baking powder, baking soda, and salt.
  • In a separate bowl, combine sugar and butter until creamy. Mix in egg yolks. Add flour in 2 portions, alternating with buttermilk and poppy seeds, beating after each addition.
  • In a clean bowl, whip egg whites until foamy. Gently combine them with the cake batter and almond extract. Spread 1/3 of the batter in the pan, sprinkle half of the sugar-cinnamon filling, then repeat with another layer. Finish by spreading the remaining batter on top.
  • Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for another hour, then carefully invert it onto a serving plate.

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