If you want a dessert that is delicious and memorable and a recipe that will be passed down for generations, then this poppyseed coffeecake is the one.
Cinnamon sugar swirled throughout this moist cake looks gorgeous when sliced. Plus, it's absolutely mouthwatering. I use almond extract instead of vanilla and the flavor truly is incredible. And a simple glaze tops this off perfectly.
Try this addicting cake for the upcoming holidays and thank me later. ;)
It's definitely a winner.
Poppyseed Coffeecake
Combine and set aside:
1/2 c sugar
1 T cinnamon
Combine and set aside:
1/4 c poppyseeds
1 c buttermilk
1 t almond extract
Cream:
1 c butter
1 1/2 c sugar
Add:
4 egg yolks and beat well. Save egg whites.
Sift together:
2 c flour
1 t soda
1 t salt
1 t baking powder
Add alternatively with buttermilk mixture.
Beat egg whites and fold into batter. Pour 1/2 of the batter into a prepared tube pan.
Sprinkle with half of the cinnamon sugar. Add the rest of the batter and sprinkle with the remaining cinnamon sugar. Use a knife to cut through and swirl.
Bake at 350 degree preheated oven for 1 hour or until toothpick comes out clean.
Enjoy!
Noël