Combine buttermilk, poppy seeds and almond extract in small bowl; set aside. Combine 1/2 cup sugar and cinnamon in small bowl; set aside. Cream butter and remaining 1/ 1/2 cups sugar until light and fluffy; add egg yolks, beating well after each addition. Beat egg-whites until stiff, fold into batter. Spoon in remaining batter and top with remaining cinnamon-sugar mixture.
Bake at 350 degrees for about 45 minutes or until done. Cool in pan 5 minutes and remove from pan and finish cooling. Serves 10-12 people.