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Ingredients

⅓ cup white sugar 1 teaspoon ground cinnamon 1 cup buttermilk 2 ounces poppy seeds 2 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ½ cups white sugar 1 cup unsalted butter, softened 4 large eggs, separated, divided 1 teaspoon almond extract

Nutrition Info

349.5 calories carbohydrate: 45.5 g cholesterol: 88.7 mg fat: 16.8 g fiber: 1.1 g protein: 5.6 g saturatedFat: 9.1 g servingSize: - sodium: 375.7 mg sugar: 27.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
Combine sugar and cinnamon for filling in a small bowl, set aside.
Combine buttermilk and poppy seeds for cake in a small bowl, allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling, repeat. Spoon remaining batter on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.

1 Bundt(R) cake

This is my grandmother's recipe. My dad remembers she made it for him growing up, he loves it. It's absolutely wonderful!