Ingredients for Poppy Seed Cherry Cake With Crumble Topping
- 2 cups fresh or drained canned cherries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups granulated sugar
- Vanilla Powder
- 2 tablespoons poppy seeds
- 1/4 cup cherry juice (reserved from canned cherries)
- 1/2 cup vegetable oil
- 1 cup unsweetened applesauce
- Eggs
- Butter
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How to Make Poppy Seed Cherry Cake With Crumble Topping
- Preheat oven to 200°C (392°F).
- If using canned cherries, drain thoroughly and reserve 1/4 cup of the juice.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, and 2 tablespoons poppy seeds.
- In a separate bowl, combine 1 cup unsweetened applesauce, 1/2 cup vegetable oil, and the reserved 1/4 cup cherry juice. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into a greased and floured 9x13 inch baking pan. Spread 2 cups fresh or drained canned cherries evenly over the batter.
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter (cut into small pieces), and 1/4 teaspoon ground cinnamon. Use your fingers or a pastry blender to rub the butter into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cherries.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is lightly browned.
- Let the cake cool completely before dusting with powdered sugar and serving with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
15g
Fat
17g
Carbs
8g
