¼ cup poppy seed
1 cup buttermilk
1 teaspoon almond extract
1 cup butter
1 ½ cup sugar
4 eggs, divided
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup sugar
1 teaspoon cinnamon

Combine poppy seed and buttermilk and set aside. Cream together almond extract, butter and ½ cup sugar. Add egg yolks and beat well. Sift together flour, soda, baking powder, and salt. Add alternately with buttermilk. Beat egg whites until stiff and fold in. Pour half of batter in greased and floured Bundt pan and sprinkle with mixture of ½ cups sugar and cinnamon. Add rest of batter and sprinkle again. Cut through with knife. Bake 350 degree oven for 1 hour. Let cake cool before turning out of pan.