Printable | Taste of Home

Poppy Seed Coffee Cake

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

Printed from tasteofhome.com Oct 14, 2008

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Poppy Seed Coffee Cake cont.

1/2 teaspoon instant coffee granules

In a large mixing bowl, cream butter and sugar. Beat in egg yolks and
vanilla. Combine the flour, poppy seeds, baking powder, baking soda
and salt; add to creamed mixture alternately with buttermilk. In a
small mixing 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 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.