1/4 c. poppy seed
1 c. buttermilk
1 c. butter
1 1/2 c. sugar
4 eggs
1 tsp. vanilla extract
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. sugar
1 1/2 tbsp. ground cinnamon

Soak the poppy seeds in buttermilk overnight (6 to 8 hours). Grease a non-stick fluted tube pan and preheat oven to 350 degrees.

In a large bowl, cream together butter and 1 1/2 cups sugar. Add the eggs, one at a time, and vanilla extract. In a separate bowl, sift together flour, salt and soda.

Blend the flour mixture into the butter mixture alternately with the seed mixture.

In a small bowl, mix together the 1/2 cup sugar and cinnamon and sprinkle part over the greased pan. Put batter in the pan in alternating layers with the remaining mixture.

Bake at 350 degrees for 50 minutes. Remove from the oven and cool on a rack for 10 minutes, then remove cake from pan. Yield 1 large cake. Great!

Lois Hansen is an AirForce wife who has been sharing this recipe for over 14 years.