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

TOPPING:

1/2 c. sugar
1 tbsp. cinnamon

Combine poppy seeds, buttermilk, almond extract and set aside. Cream sugar and butter and add yolks. Sift flour, baking powder, baking soda and salt. Add alternately with buttermilk. Fold in stiffly beaten egg whites. Pour 1/2 batter in a bundt pan. Sprinkle 1/2 of cinnamon mixture. Add remaining batter. Top with remaining cinnamon mixture. Cut through batter with knife for marbled effect. Bake 45 to 60 minutes at 350 degrees.