From: Hearthside, Bar Harbor, Maine


Poppy Seed Coffecake


  • 1 cup buttermilk
  • 1/4 cup poppy seeds
  • 1/4 teaspoon almond extract
  • 2 cups sugar, divided
  • 1 teaspoon ground cinnamon
  • 4 eggs, separated
  • 1 cup butter or margarine, softened
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


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.