1 c. butter
1 3/4 c. sugar
4 eggs, separated
1/4 c. poppy seed
1/2 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. plus 2 tbsp. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk

Soak seeds in buttermilk for 15 minutes. Mix shortening and sugar. Add yolks and flavorings. Add dry ingredients and buttermilk alternately. Beat egg whites until stiff. Fold into batter. Spray bundt pan with Pam; coat with cinnamon-sugar mixture. Add half the batter; top with 1/4 cup cinnamon-sugar. Add rest of batter; dot with butter. Sprinkle with cinnamon-sugar. Bake at 350 degrees for 45 to 50 minutes. Let cake cool completely before removing from pan.