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
1/2 c. sugar
1 tsp. cinnamon

Combine and set aside poppy seed, buttermilk and almond extract. Cream butter and sugar. Add egg yolks and beat. Sift together the flour, baking powder, salt and soda. Add alternately with the buttermilk mixture. Fold in beaten egg whites. Pour half of the batter in a greased tube or bundt pan. Sprinkle half of the sugar and cinnamon on batter. Add remaining batter and remaining sugar and cinnamon mixture. Cut through the batter with a knife for a marble effect. Bake 1 hour at 350 degrees. Yield: 16 servings.