This cake is heavy without being dry; everyone in my family loves it, and visitors do too!
Ingredients
- poppy seeds: 0.25 cup
- buttermilk: 1 cup
- egg whites: 4 piece
- butter: 1 cup
- ¼ cups white sugar: 1 piece
- egg yolks: 4 piece
- ½ cups all-purpose flour: 2 piece
- baking soda: 1 tsp
- baking powder: 2 Tbsp
- vanilla extract: 2 tsp
- miniature dark chocolate chips: 0.75 cup
- cinnamon sugar: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
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Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
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Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
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Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
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Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
