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1
Butter and flour-dust a 10-inch decorative tube pan.
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2
In a small bowl, mix poppy seed, buttermilk, and almond extract.
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3
In a deep bowl, beat egg whites with a mixer on high until foamy. Continue beating and gradually add 1/4 cup sugar. Beat until whites hold stiff, shiny peaks.
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4
In another bowl, using unwashed beaters, beat 1 cup butter and 1 1/2 cups sugar on high speed until light and fluffy. Add egg yolks and beat until well blended. Stir in poppy seed mixture.
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5
Mix 2 1/2 cups flour, baking powder, baking soda, and salt.
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6
Add dry ingredients to batter; beat slowly to blend. Mix at medium speed.
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7
Fold in beaten whites until blended.
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8
Mix 1/4 cup sugar and cinnamon. Pour half the batter into pan. Sprinkle with half the cinnamon mixture. Add remaining batter and sprinkle with remaining cinnamon mixture. Holding a knife vertically, draw blade through batter around tube.
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9
Bake in 350u00b0 oven just until cake springs back when lightly pressed in center, 1 to 1 1/4 hours.
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10
Cool in pan 15 minutes. Invert cake onto a plate. Serve warm or cool.
