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Poppyseed Buttermilk Coffeecake Recipe

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This recipe for Poppyseed Buttermilk Coffeecake, by , is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, October 28, 2008



1/3 cup poppyseeds
1 cup buttermilk
1 cup butter, softened (2 sticks)
1 1/2 cups sugar
4 eggs, separate yolks and whites
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda

1/2 cup sugar
1 Tbsp cinnamon

Soak poppyseeds in buttermilk for 15-30 minutes. In a bowl, cream butter, sugar, egg yolks and extract. In a separate bowl, sift flour, baking powder and baking soda. Add flour mixture and buttermilk seeds to cream mixture. Beat egg whites and fold into batter. In a small bowl mix the topping ingredients. In an ungreased bunt pan, create layers with batter and topping. Fill pan 1/3 full with batter, sprinkle with topping. The final batter layer will not be covered with topping.
Bake 350 degrees for 1 hour. Test to make sure itís done. Allow to cool before removing from pan.

Personal Notes:
Personal Notes:
Karie Gregory, Wisconsin Service Center




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