A moist and deliciously crumbly cherry cake that is a must-bake for all cherry lovers!The addition of old-fashioned oats in the topping perfectly complements the smooth coffee cake. And the secret ingredient of Amaretto in the Streusel topping gives that special “je ne sais quoi”!
Cherry Poppyseed Cake
Ingredients
For the cake
- 190 g all-purpose flour
- 1 tsp baking powder
- 3 tbsp poppy seeds
- 1 pinch of salt
- 150 g caster sugar
- 120 ml vegetable oil
- 3 eggs
- 250 ml buttermilk
- 250 g cherries, pitted and cut in halves
For the streusel topping
- 30 g all-purpose flour
- 25 g oats
- 2 tbsp caster sugar
- 30 g butter
- 1 tbsp Amaretto optional
Instructions
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Preheat oven to 175°C. Line the bottom of a ø 20 cm baking tin with parchment paper and grease the sides with butter.
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Combine flour, baking powder, poppy seeds, salt and sugar in a bowl. In a larger bowl mix together eggs, oil, and buttermilk. Add the wet ingredients to the dry and stir until just combined. Pour the batter into the prepared pan and scatter the cherry halves on top.
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To prepare the topping combine flour, sugar, butter and Amaretto (or a few drops almond extract). Using a fork cut in the butter until fine crumbs form. Crumble the topping over the batter and bake it for 45-50 minutes until bubbly and golden brown.
Xo Vicki
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