Poppy Seed Coffee Cake

Poppy Seed Coffee Cake
The original recipe from my Mom’s Kitchen probably 1960’s …written on an index card.

1/4 cup poppy seeds
1 cup Kefir milk (can substitute buttermilk)
1 tsp almond extract
1 cup butter & 1 1/2 cups sugar4 eggs separated
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
dash of salt
1 tsp cinnamon

Combine poppy seeds, Kefir milk, and almond extract and set aside. Cream together butter and sugar. Add egg yolks and beat. Add dry ingredients alternately with liquid. Fold in beaten egg whites. Bake in greased bundt pan at 350 degrees for 1 hour.






a Fairhaven Learning Project