Hungarian Poppy Seed Coffee Cake

INGREDIENTS

1 cup butter

1 1⁄2 cups sugar

2 1⁄2 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

1 cup buttermilk (or sour milk)

1⁄4 cup poppy seed

4 eggs (separated)

1 teaspoon vanilla

Filling

2 teaspoons cocoa

1⁄3 cup white sugar

1 teaspoon cinnamon (I do not add the cinnamon)

DIRECTIONS

Soak poppy seed in buttermilk for twenty minutes.

Cream butter and sugar, add egg yolks, vanilla and beat well.

In separate bowl - the flour, baking soda and baking powder using a whisk to mix).

Add the dry ingredients alternately with the buttermilk/poppy mix.

Beat eggs, fold in the stiffly beaten egg whites

In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.

Bake one hour at 350 degrees or until toothpick come out clean.

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