Cinnamon Poppy Coffee Cake

Ingredients

1 1/2 cups sugar
1 Tablespoon ground cinnamon
2 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
1/2 cup GOLDEN BLOSSOM HONEY
4 large eggs, separated
1 cup buttermilk
3 Tablespoons poppy seeds

Directions

Preheat oven to 325°. Butter 12-cup bundt pan.

In a small bowl mix ½ cup sugar and the cinnamon and set aside. In another bowl sift the flour, baking powder, baking soda, and salt.

Beat butter and vanilla in a mixer until fluffy. Gradually add ¾ cup of the sugar and all of the honey. Beat until mixture is smooth. Beat in egg yolks one at a time. Mix in flour mixture, gradually alternating with the buttermilk. Fold in the poppy seeds.

In a separate bowl beat egg whites until they form soft peaks. Add remaining ¼ cup of sugar, beating until stiff. Fold whites into the batter.

Pour half of the batter into prepared pan. Sprinkle with half of the sugar and cinnamon mixture. Add remaining batter. Sprinkle the remaining sugar and cinnamon on top. Bake for 1 hour and 10 minutes or until cake tester comes out clean.

Serves 10-12.