POPPY SEED COFFEE CAKE

Poppy Seed Coffee Cake image

I tasted this cake while visiting a friend in South Dakota. The memory of it stayed with me for years, until I finally called and asked her for the recipe. It was her mother's recipe, and she was glad to share it. I've made it often since then, and it's always a hit. Sometimes I'll sprinkle the cake with powdered sugar, and slices are also good spread with butter.

Provided by Taste of Home

Time 55m

Yield 12-15 servings.

Number Of Ingredients 14

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Ingredients

2/3 cup butter, softened
1 cup sugar
3 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3 tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FILLING:
1/3 cup packed brown sugar
4 teaspoons ground cinnamon
1/2 teaspoon instant coffee granules

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in vanilla. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour half of the batter into a greased 13-in. x 9-in. baking pan., Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 250 calories, Fat 10g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 256mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.