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Poppy Seed Coffee Cake

I tasted this cake while visiting a friend in South Dakota. The memory of it stayed with me for years, until I finally called and asked her for the recipe. It was her mother’s recipe, and she was glad to share it. I’ve made it often since then, and it’s always a hit. Sometimes I’ll sprinkle the cake with powdered sugar, and slices are also good spread with butter.

12-15 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

2/3 cup butter, softened
1 cup sugar
3 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3 tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FILLING:
1/3 cup packed brown sugar
4 teaspoons ground cinnamon
1/2 teaspoon instant coffee granules

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg yolks. Beat in vanilla. Combine the flour, poppy seeds,
baking powder, baking soda and salt; add to creamed mixture
alternately with buttermilk.
In a small bowl, beat egg whites until stiff peaks form; fold into
batter. Pour half of the batter into a greased 13-in. x 9-in. baking
pan.
Combine filling ingredients; sprinkle over batter. Carefully top with

2 of 2

Poppy Seed Coffee Cake (continued)

Directions (continued)

remaining batter. Bake at 350° for 35-40 minutes or until a
toothpick inserted near the center comes out clean. Cool on a wire
rack. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 250 calories, 10 g fat (6 g saturated fat), 65 mg cholesterol, 256 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.