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

Soak the poppy seed in buttermilk. Cream butter and 1 1/2 cups sugar. Add 4 egg yolks, one at a time. Add sifted flour, soda, baking powder, and salt alternately with the poppy seed mixture. Add almond extract. Fold in egg whites, beaten stiff. Bake in angel food cake pan or 2 ring molds. Sprinkle the mixture of 1/2 cup sugar and cinnamon on top. Bake at 350 degrees for 1 hour. 12 servings.