- 1/4 cup poppy seeds
- 1 cup buttermilk
- 4 egg whites
- 1 cup butter
- 1 1/4 cups white sugar
- 4 egg yolks
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons baking powder
- 2 teaspoons vanilla extract
- 3/4 cup miniature dark chocolate chips
- cinnamon sugar to taste
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
- 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.
- 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.
- 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.
- 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.