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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This recipe, passed down from my mother, is perfect for church or social functions. I can be made ahead (it freezes beautifully) and is not sticky or crumblythat's important if you're trying to walk around and socialize. Ingredients:
6 tablespoons poppy seeds |
1 cup buttermilk |
1 cup butter, softened |
1-1/2 cups sugar |
4 eggs, separated |
2-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
filling: |
1/3 cup sugar |
2 teaspoons baking cocoa |
1 teaspoon ground cinnamon |
Directions:
1. Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Combine the dry ingredients; add to creamed mixture alternately with poppy seed mixture.
2. In another bowl, beat egg whites until stiff. Fold into batter; set aside.
3. Combine filling ingredients; sprinkle a third into a greased and floured 10-in. fluted tube pan. Top with half of batter; sprinkle with half of the remaining filling. Cut through with a knife to swirl. Repeat with remaining batter and filling.
4. Bake at 350° for 1 hour. Turn out immediately onto wire rack to cool. Yield: 16-20 servings.
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