Grandmother's Buttermilk Poppy Seed Coffee Cake

Name: Grandmother's Buttermilk Poppy Seed Coffee Cake
Total time: 140
Yield: 14
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 (Optional)

Recipe by Daughter Of The King from allrecipes.com

Dessert 2 Hr. 20 Mins.

Ingredients

14 servings

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⅓ cup white sugar
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1 teaspoon ground cinnamon
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1 cup buttermilk
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2 ounces poppy seeds
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2 ½ cups all-purpose flour
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2 teaspoons baking powder

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1 teaspoon baking soda
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½ teaspoon salt
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1 ½ cups white sugar
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1 cup unsalted butter, softened
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4 large eggs, separated, divided
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1 teaspoon almond extract (Optional)

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
Combine sugar and cinnamon for filling in a small bowl; set aside.
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.
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.
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.
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.