Cherry Poppy Seed Amish Friendship Bread Cake
This tender Cherry Poppy Seed Amish Friendship Bread Cake balances tart and sweet, with just the right amount of crunch.
Servings: 1 9" cake
Ingredients
Streusel
- ¼ cup flour
- 2 tablespoons old-fashioned (rolled) oats
- 2 tablespoons light brown sugar
- 2 tablespoons poppy seeds
- ¼ teaspoon cinnamon
- 1 pinch salt
- 2 tablespoons unsalted butter (room temperature)
Cake
- 1½ cups flour
- 1½ teaspoons baking powder
- 2 tablespoons poppy seeds
- ½ teaspoon salt
- 1 cup Amish Friendship Bread Starter
- ¾ cup sugar
- 2-3 tablespoons lemon zest (approximately 2 large lemons)
- ½ cup oil
- 2 eggs
- 1 cup plain whole milk yogurt
- 2 tablespoons lemon juice (approximately 2 large lemons)
- 1½ cups pitted cherries (sweet or sour)
Instructions
- Preheat oven to 350° F (177° C). Grease and flour one 9" round cake pan.
- Mix all dry streusel ingredients in a small bowl. Using your fingers, break the butter into small pieces and mix into the streusel mixture. Set aside
- Zest two lemons, and set zest aside. Juice the lemons and set juice aside.
- In a small bowl, whisk dry cake ingredients: flour, baking powder, poppy seeds and salt. Set aside.
- In a large bowl, rub sugar and lemon zest together with your fingers to infuse the sugar with the lemon oil. Whisk starter, oil, eggs, yogurt and lemon juice.
- Mix dry mixture into wet ingredients until just incorporated. Fold in half of the cherries and pour batter into prepared pan.
- Dot the remaining cherries over the top of the batter and sprinkle with streusel. Bake for 55-60 minutes or until a toothpick inserted in the center of the cake comes out dry. Let cool.
- ENJOY!
Notes
This recipe is adapted from Sweeter Off the Vine: Fruit Desserts for Every Season (Ten Speed Press) by Yossy Arefi.