German Poppy Seed Cake

Ingredients

• 2 teaspoons almond extract 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 lb butter at room temperature
• 1 cup buttermilk 
• 4 large eggs separated
• 2.5 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 2.5 oz poppy seed 
• 0.5 teaspoon salt 
• 2 cups sugar 

Equipment

• bowl
• frying pan
• oven
• knife
• blender

Directions

1. Butter and flour-dust a 10-inch decorative tube pan.
2. In a small bowl, mix poppy seed, buttermilk, and almond extract.
3. In a deep bowl, beat egg whites with a mixer on high until foamy. Continue beating and gradually add 1/4 cup sugar. Beat until whites hold stiff, shiny peaks.
4. In another bowl, using unwashed beaters, beat 1 cup butter and 1 1/2 cups sugar on high speed until light and fluffy.
5. Add egg yolks and beat until well blended. Stir in poppy seed mixture.
6. Mix 2 1/2 cups flour, baking powder, baking soda, and salt.
7. Add dry ingredients to batter; beat slowly to blend.
8. Mix at medium speed.
9. Fold in beaten whites until blended.
10. Mix 1/4 cup sugar and cinnamon.
11. Pour half the batter into pan.
12. Sprinkle with half the cinnamon mixture.
13. Add remaining batter and sprinkle with remaining cinnamon mixture. Holding a knife vertically, draw blade through batter around tube.
14. Bake in 350 oven just until cake springs back when lightly pressed in center, 1 to 1 1/4 hours.
15. Cool in pan 15 minutes. Invert cake onto a plate.
16. Serve warm or cool.