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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From E. Shern at Madison Middle School. Ingredients:
1 cup butter |
1 1/2 cups sugar |
4 egg yolks |
4 egg whites, stiffly beaten |
1 teaspoon almond extract |
2 ounces poppy seeds |
1 cup buttermilk |
2 1/2 cups flour |
1 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Cream butter, sugar and egg yolks. Soak poppy seeds in buttermilk. Sift dry ingredients ( flour, baking soda, baking powder, and salt). Alternately add buttermilk and dry ingredients to the creamed mixture. Fold in stiffly beaten egg whites flavored with almond. In a small bowl, combine 1/2 cup sugar, 1 Tblsp. cinnamon. Pour half the cake batter into a greased tube pan. Cover with part of the cinnamon sugar mixture. Pour in remaining cake batter and sprinkle with remaining cinnamon sugar mixture. Bake for 1 hour at 350*.
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