Poppy Seed Breakfast Cake
Yield
1 cakePrep
15 minCook
60 minReady
95 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk
|
|
| ¾ | cup |
poppy seed
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | cup |
butter
room temperature |
|
| 2 ¼ | cups |
sugar
|
|
| 5 | large |
eggs
separated, room temperature |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
|
|
| 177 | ml |
poppy seed
|
*
|
| 5 | ml |
almond extract
|
*
|
| 237 | ml |
butter
room temperature |
|
| 532 | ml |
sugar
|
|
| 5 | large |
eggs
separated, room temperature |
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 10-inch bundt pan.
Sift flour, baking powder and baking soda.
Cream butter with 1½ cups sugar.
Beat in yolks, one at a time, mixing well after each addition.
Continue beating until light and fluffy.
Add dry ingredients to batter alternately with buttermilk mixture.
Beat whites until stiff but not dry.
Fold into batter.
Spoon half of batter into prepared pan.
Sprinkle with remaining sugar and then cinnamon.
Add remaining batter, spreading evenly.
Bake until tester in center comes out clean, about 1 hour.
Cool in pan for 20 minutes.
Invert cake onto serving platter.
Serve warm.
