Grandmother's Buttermilk Poppy Seed Coffee Cake

Recipe by: Daughter Of The King

"This is my grandmother's recipe. My dad remembers she made it for him growing up, he loves it. It's absolutely wonderful!"

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt(R).
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.

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Cook's Note:
If you don't have buttermilk, place 2 1/2 teaspoons white vinegar or lemon juice in a 1-cup liquid measure. Fill the rest of the way with milk.