"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Poppy Seed Coffee Cake Recipe

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This recipe for Poppy Seed Coffee Cake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Vold
Added: Wednesday, April 30, 2008


1 c. butter
1 1/2 c. sugar
4 egg yolks
2 1/2 c. four
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 oz. poppy seeds
1 tsp. almond extract
4 egg whites
1/2 c. sugar
1 tbsp. cinnamon

Soak poppy seeds in almond extract and buttermilk; set aside. Cream butter and sugar until light and fluffy. Add egg yolks and beat. Using mixer, add dry ingredients to cream mixture alternately with buttermilk mixture. Beat egg whites until stiff and fold into batter. Grease angel food cake pan; pour in half of the batter. Mix sugar and cinnamon. Sprinkle half over batter. Add remaining batter and sprinkle with remaining sugar and cinnamon. Bake at 350 for 1 hour or more. Test for doneness as you would an angel food cake. Cool in pan.




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