Ingredients

• 0.25 cups poppy seeds
• 1 cup buttermilk
• 4 eggs whites
• 1 cup butter
• 1.25 cups white sugar
• 4 eggs yolks
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons baking powder
• 2 teaspoons vanilla extract
• 0.75 cups miniature dark chocolate chips
• cinnamon sugar to taste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
2. 2 Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
3. 3 Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
4. 4 Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
5. 5 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

Nutrition per serving