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.