1/4 c. poppy seeds
1 tsp. almond extract
1 1/2 c. sugar
2 1/2 c. flour
1 tsp. baking soda
1/2 c. sugar
1 c. buttermilk
1 c. butter
4 eggs, separated
1 tsp. baking powder
Dash of salt
1 tsp. cinnamon

Heat oven to 350 degrees. Spray bundt pan with Pam. Combine and set aside the poppy seeds, buttermilk, and almond extract. Cream butter and sugar. Add egg yolks and beat. Sift together the flour, baking powder, soda, and salt. Add alternately with the buttermilk mixture. Fold in beaten egg whites. Pour half the batter into bundt pan. Sprinkle half the remaining sugar and cinnamon on batter. Add remaining batter, then the remaining sugar-cinnamon mixture on top. Cut through the batter with a knife for a marbled effect. Bake 1 hour or until toothpick comes out clean. Cool and serve with Pasaka. Makes 16 servings. This is an absolutely delicious cake that freezes well.