A delightful twist on the classic Hungarian Poppy Seed Coffee Cake, offering a moist texture and a rich flavor profile.
Preheat your oven to 350°F (175°C) and grease a bundt pan.
Greasing the pan thoroughly ensures the cake releases easily after baking.
Soak the poppy seeds in the buttermilk for 20 minutes.
Soaking the poppy seeds softens them and enhances their flavor.
Cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Add the egg yolks and vanilla to the creamed mixture and beat well.
Adding the yolks one at a time ensures better incorporation.
In a separate bowl, whisk together the flour, baking soda, and baking powder.
Whisking aerates the flour and evenly distributes the leavening agents.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and poppy seed mixture.
Start and end with the dry ingredients for a smoother batter.
Beat the egg whites until stiff peaks form and gently fold them into the batter.
Folding gently preserves the airiness of the egg whites, making the cake lighter.
Pour half of the batter into the prepared pan, sprinkle with half of the sugar and cinnamon mixture, then add the remaining batter and top with the rest of the sugar and cinnamon.
Swirl the topping lightly with a knife for a marbled effect.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling slightly in the pan helps the cake set and release more easily.
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