Grandmother's Buttermilk Poppy Seed Coffee Cake

Perfect for Father's Day or any occasion, this family-favorite Bundt® cake with poppy seeds has a pleasing soft and light texture thanks to buttermilk and beaten egg whites.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 350 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.