2 ratings

Cherry Poppy Seed Streusel Cake

A 5-step process that yields can't-beat results
Cherry Poppy Seed Streusel Cake
Photo courtesy of Lora Wiley

While baking this cake is a process, the final result is most certainly worth it. Not only is the streusel cake delicious, it can feed about 20 guests. 

Recipe courtesy of Lora Wiley, Diary of a Mad Hausfrau

Ready in
2 h and 20 m
45 m
(prepare time)
1 h and 35 m
(cook time)


For the cake base

  • 2 Cups all-purpose flour
  • 1/2 Cup lukewarm milk
  • 1 and 1/2 packages of active dry yeast
  • 1/4 Cup white granulated sugar
  • 7 Tablespoons butter, melted
  • 1 egg
  • 1/2 Teaspoon salt

For the poppy seed filling

  • 1 Tablespoon lemon zest
  • 1 cup milk
  • 1 and 1/2 Tablespoon unsalted butter
  • 3 Tablespoons semolina or spelt flour
  • 1/2 Cup crushed poppy seeds
  • 1/4 Cup white granulated sugar
  • 1 egg
  • 1 Tablespoon rum
  • 1/4 Teaspoon cinnamon

For the sour cream filling

  • 1 egg
  • pinch of salt
  • 1 Cup sour cream
  • 4 Tablespoons milk
  • 1/3 Cup white granulated sugar
  • 1 Teaspoon pure vanilla extract

For the streusel

  • 1 and 1/4 Cup all-purpose flour
  • 1/2 Cup white granulated sugar
  • 1 Teaspoon pure vanilla extract
  • 7 Tablespoons melted butter

To assemble the cake

  • 1 10 oz. jar of cherry jam
  • 1 Tablespoon rum


For the cake base

Place the flour in a bowl.

Make a well in the middle of the flour.

Add 3 tablespoons of the lukewarm milk and sprinkle the yeast into the milk.

When the yeast dissolves, add the sugar and rub the mixture between your hands to distribute the yeast.

Cover the bowl and let stand in a warm place for 15 minutes.

Add the melted butter, the rest of the milk, egg and salt and knead together into a smooth dough.

Cover the bowl once again and let stand 15 minutes.

Line a 10″x14″sheet pan with baking paper.

Grease the sides.

Roll out the dough into a rectangle, transfer it to the pan and spread it out to the edges.

Let stand for 20 minutes.

For the poppy seed filling

Mix together the lemon zest, milk, butter and semolina in a skillet and bring to a boil.

Reduce the heat to low and simmer for 5 minutes.

The mixture should become thick like pudding.

Let cool and whisk in the poppy seeds, sugar, egg, rum, and cinnamon.

For the sour cream filling

Separate the egg.

Place the egg white in a mixer, add the pinch of salt.

Beat the egg white until stiff peaks form.

Mix together the sour cream, milk, egg yolk, sugar and vanilla.

Fold the egg white into the mixture.

For the streusel

Whisk together the flour and sugar.

Add the melted butter and the vanilla and use your hand or a fork to mix together until the streusel forms.

To assemble the cake

Mix the cherry jam together with the rum.

Cover the cake layer, alternating with tablespoon sized blobs of the poppy seed filling, sour cream filling, and the jam. 

Sprinkle the streusel over the top and let the cake stand for another 15 minutes.

Preheat the oven to 350 degrees F.

Bake for 25 -30 minutes.

Remove from oven.

Let cool.

Cut and serve.