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Poppyseed Buttermilk Coffeecake Recipe

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This recipe for Poppyseed Buttermilk Coffeecake is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

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

Topping:
1/2 cup sugar
1 Tbsp cinnamon
Directions:
Directions:
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 it’s done. Allow to cool before removing from pan.
Personal Notes:
Personal Notes:
Karie Gregory, Wisconsin Service Center

 

 

 

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