Poppyseed Coffeecake

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.

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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