Poppy Seed Bundt Cake

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine
1 1/2 cups	297g / 10oz	Sugar
2 1/2 cups	156g / 5.5oz	Flour*
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Baking powder
1 cup	237ml	Buttermilk
2 oz	56g	Poppy seeds (about 1/4 cup)
1 teaspoon	5ml	Almond or vanilla extract
4		Eggs - separated
1/4 cup	40g / 1.4oz	Brown sugar
1 teaspoon	5ml	Cinnamon

Recipe Instructions

* sift, before measuring

Soak poppy seed in the buttermilk for 15 minutes.

Cream together butter and sugar. Add yolks to creamed mixture. Add almond extract or vanilla. Add dry ingredients alternately with buttermilk mixture, a little at a time.

Beat egg whites very stiff as for angel food. Fold egg whites into mixture. Pour half of this batter mixture into well-greased Bundt pan. Sprinkle with a mixture of about 1/4 cup brown sugar and about 1 tsp cinnamon. Pour in remaining batter.

Bake at 350F for 1 hour.

Cool and invert onto serving dish, then remove Bundt pan.

NOTES:

* A light, delicate cake -- I got this recipe from my mom. I'm not sure where she got it.

* When folding in egg whites, be gentle. Lift and turn the batter instead of using a stirring motion. Don't worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much.

* I have tried both vanilla and almond extracts with this recipe, and prefer the former.

Source:
Mrs. Alvin Funk, Hillsboro, KS

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