1Soak poppyseeds in the buttermilk for 15 minutes.
2Cream together butter and sugar.
3Add yolks to creamed mixture.
4Add almond extract or vanilla.
5Add dry ingredients alternately with buttermilk mixture, a little at a time.
6Beat egg whites very stiff as for angel food.
7Fold egg whites into mixture.
8Pour half of this batter mixture into well-greased bundt pan.
9Sprinkle with a mixture of about 1/4 cup brown sugar and about 1 teaspoon cinnamon.
10Pour in remaining batter.
11Bake at 350 degrees for 1 hour.
12Cool and invert onto serving dish, then remove bundt pan.
13NOTES: When folding in egg whites, be gentle.
14Lift and turn the batter instead of using a stirring motion.
15Don't worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much.