Instructions: Soak poppyseed in the buttermilk for 15 minutes.

Cream together butter and sugar. Add yolks to creamed mixture. Add almond extract or vanilla. Add dry ingredients alternately with buttermilk mixture, a little at a time.

Beat egg whites very stiff as for angel food. Fold egg whites into mixture. Pour half of this batter mixture into well-greased Bundt pan.

Sprinkle with a mixture of about 1/4 cup brown sugar and about 1 t cinnamon. Pour in remaining batter. Bake at 350 degrees F. for 1 hour.

Cool and invert onto serving dish, then remove Bundt pan.

NOTES:
* A light, delicate cake - I got this recipe from my mom. Im not sure where she got it.

* When folding in egg whites, be gentle. Lift and turn the batter instead of using a stirring motion. Dont worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much.

* I have tried both vanilla and almond extracts with this recipe, and prefer the former.

Difficulty: easy to moderate (folding the beaten egg whites into the batter takes some skill).

Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling.

Precision: Measure carefully.

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