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cherry poppyseed cake

Cherry Poppy Seed Yogurt Cake

A tender moist cake filled with fresh cherries and topped with a wonder streusel mix of oats, poppyseeds, sliced almonds and butter.  Perfect for breakfast or dessert.

Course Dessert
Servings 10

Ingredients

Streusel

  • 1/4 cup (35 g) AP flour
  • 2 tbsp old fashioned oats
  • 2 tbsp granulated sugar
  • 2 tbsp poppy seeds
  • 2 tbsp sliced almonds
  • pinch salt
  • 2 tbsp unsalted butter , softened

Cake

  • 1 1/2 cups AP flour
  • 1 1/2 tsp baking powder
  • 2 tbsp poppy seeds
  • 1/2 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) canola or grapeseed oil
  • 3 large eggs , room temperature
  • 1 cup (225 g) plain yogurt, or 1/2 cup skyr and 1/2 cup kefir
  • 1/4 cup (60 ml) freshly squeezed lime juice You should use about 3 limes. Zest them first. Use 1 tbsp of the zest in sugar direction below. Any remaining zest can be added to the batter with the juice.
  • 1 1/2 cups (210 g) pitted cherries, sweet or sour

Instructions

  1. Position a rack in the centre of the oven and preheat to 350 F (180 C)

  2. Butter and flour a 9x5x3 inch loaf pan (I used an 8 inch springform pan)

Streusel:

  1. In a small bowl, stir the flour, oats, sugar, poppy seeds, almonds and salt together. Add in the butter and use your fingertips to mix until small crumbs form. Set aside while you prepare the cake.

Cake:

  1. Whisk the flour, baking powder, poppyseeds and salt together in a small bowl.
  2. Add the sugar to a large bowl and grate about 1 tbsp of lime zest directly into the sugar. Use your fingers to rub the zest into the sugar until evenly distributed.

  3. Add the oil, eggs, yogurt and lime juice and remaining lime zest, and whisk to combine.

  4. Add the flour mixture all at once, switch to a rubber spatula, and stir until just combined.
  5. Fold in half of the cherries.
  6. Pour the batter into the prepared pan and scatter the remaining cherries over the batter. Sprinkle the streusel in an even layer over the cherries.
  7. Bake the cake until puffed and golden, and a cake tester inserted into the centre comes out clean, 45-50 minutes.
  8. Let cool completely before slicing.
  9. This will keep in an airtight container for about 3 days at room temperature. Longer in the fridge.

Recipe Notes

If using a springform pan, line the bottom with parchment, and spray the sides with non-stick spray. I used an 8 inch pan, and it took about 55-60 minutes before the cake was ready. Just start checking at 45 minutes and keep baking till all the criteria are met.

You can replace the cherries with any berry or chopped stone fruit in season. You can also sub lemon for the lime juice and zest.