Grandmother's Buttermilk Poppy Seed Coffee Cake recipe

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Ingredients

⅓ cup white sugar
1 teaspoon ground cinnamon
1 cup buttermilk
2 ounces poppy seeds
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
4 large eggs, separated, divided
1 teaspoon almond extract

Nutrition Info

349.5 calories
carbohydrate: 45.5 g
cholesterol: 88.7 mg
fat: 16.8 g
fiber: 1.1 g
protein: 5.6 g
saturatedFat: 9.1 g
servingSize: -
sodium: 375.7 mg
sugar: 27.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.

  2. Combine sugar and cinnamon for filling in a small bowl, set aside.

  3. Combine buttermilk and poppy seeds for cake in a small bowl, allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.

  4. Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.

  5. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling, repeat. Spoon remaining batter on top.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.

Recipe Yield

1 Bundt(R) cake

Recipe Note

This is my grandmother's recipe. My dad remembers she made it for him growing up, he loves it. It's absolutely wonderful!

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