How to Make Grandmother's Buttermilk Poppy Seed Coffee Cake - A Step-by-Step Guide

There's something special about the recipes that have been passed down through generations. They come with a sense of history, love, and nostalgia that can't be replicated. And when it comes to dessert, there's nothing quite like the comfort of a homemade coffee cake. This recipe for Grandmother's Buttermilk Poppy Seed Coffee Cake has been a staple in our family for as long as I can remember. It's a timeless classic that never fails to bring warmth and joy to any occasion.

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Ingredients

  • ⅓ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 2 ounces poppy seeds
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups white sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, separated, divided
  • 1 teaspoon almond extract (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 20 mins
  • Servings: 14
  • Yield: 1 Bundt(R) cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
  • Combine sugar and cinnamon for filling in a small bowl; set aside.
  • Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
  • Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.
  • Nutrition

    350 cal.

    • Total Fat: 17g
    • Saturated Fat: 9g
    • Cholesterol: 89mg
    • Sodium: 376mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 1g
    • Total Sugars: 28g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 134mg
    • Iron: 2mg
    • Potassium: 103mg