After we received our Penzey’s order we realized we had ordered a bit too much of both cinnamon and poppy seeds. A quick google search presented the following recipe, which we found to be quite delicious.
Cinnamon Poppy Seed Cake
Recipe By : Bon Appetit
Serving Size : 12
2 C sugar
1 Tbs ground cinnamon
2 1/2 C all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C unsalted butter — room temperature
2 tsp vanilla extract
4 large eggs — separated
1 C buttermilk
6 Tbs poppy seeds
Preheat oven to 350. Generously butter 12 cup Bundt pan. Combine 1/2 cup
sugar and cinnamon in small bowl. Sift flour, baking powder, baking soda
and salt into medium bowl.
Using electric mixer, beat butter and vanilla in large bowl until fluffy.
Gradually add 1 cup sugar, beating until mixture is smooth. Beat in egg
yolks 1 at a time. Mix in flour mixture alternately with buttermilk in 3
additions each. Fold in poppy seeds.
In medium bowl, whisk egg whites until foamy. Gradually add remaining 1/2
cup sugar, beating. Fold whites into batter in 2 additions.
Spoon half of cake batter into prepared pan. Sprinkle with half of cinnamon
sugar. Spoon remaining batter over. Sprinkle with remaining cinnamon sugar.
Bake cake until tester inserted near center comes out clean, about 50
minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and
cool completely.
Reformatted from original.