An effortless, mouthwatering, and nutritious side dish that goes well with practically any dinner. If desired, you can immediately add fresh Parmesan cheese and a drizzle of balsamic glaze after taking the dish from the air fryer for a more luxurious dish. Yum!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 14 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- ⅓ cup white sugar
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 2 ounces poppy seeds
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white sugar
- 1 cup unsalted butter, softened
- 4 large eggs, separated, divided
- 1 teaspoon almond extract (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
- Combine sugar and cinnamon for filling in a small bowl; set aside.
- Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
- Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.
- If you don’t have buttermilk, place 2 1/2 teaspoons white vinegar or lemon juice in a 1-cup liquid measure. Fill the rest of the way with milk.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 376 mg |
| Sugars | 28 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Such a nice coffee cake! I especially loved the texture of the cake. Very light. I did add a teaspoon of almond extract and think I’d add an extra 1/2 teaspoon next time. Also, my cake was done at 50 minutes and I probably could have taken it out of the oven after 45 minutes. All in all, a really nice recipe. Thanks so much for sharing.
I added 1&1/2 t. cinnamon. Cake was really moist and very good with my hot cup of tea.