Poppy Seed Coffee Cake - Bundt |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a recipe from Over 300 Delicious Ways to Use Your Bundt Pans . I have made several from this recipe book and this could be one of them. Enjoy! Ingredients:
1 cup butter or 1 cup margarine |
1 1/2 cups sugar |
4 egg yolks |
2 1/2 cups sifted flour |
1 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
3 tablespoons poppy seeds |
1/2 teaspoon almond extract |
4 egg whites, beaten stiff |
Directions:
1. Cream together butter and sugar, then add the egg yolks, mixing well.
2. Sift tog dry ingredients and add alternately with buttermilk to the creamed mixture.
3. Add poppy seeds and almond extract.
4. Beat egg white in a small bowl until stiff peaks form.
5. Fold egg white into the batter.
6. Bake at 350 degF in a greased and floured 12 cup Bundt Pan for 60 minutes or till cake tests done.
7. Cool in pan for 10 minutes, then turn out onto a cooling rack or serving plate.
8. Cool and top with a Lemon Glaze or sifted confectioner's sugar.
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