Cherry Poppy Seed Streusel Cake

Cherry Poppy Seed Streusel Cake
4.5 from 2 ratings
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
Prep Time
Cook Time
Cherry Poppy Seed Streusel Cake
Total time: 2.32 hours
  • 2 cup all-purpose flour
  • 1/2 cup lukewarm milk
  • 1 and 1/2 packages of active dry yeast
  • 1/4 cup white granulated sugar
  • 7 tablespoon butter, melted
  • 1 egg
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 cup milk
  • 1 and 1/2 tablespoon unsalted butter
  • 3 tablespoon 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
  • 1 egg
  • pinch of salt
  • 1 cup sour cream
  • 4 tablespoon milk
  • 1/3 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 7 tablespoon melted butter
  • 1 10 oz. jar of cherry jam
  • 1 tablespoon rum
  1. Place the flour in a bowl.
  2. Make a well in the middle of the flour.
  3. Add 3 tablespoons of the lukewarm milk and sprinkle the yeast into the milk.
  4. When the yeast dissolves, add the sugar and rub the mixture between your hands to distribute the yeast.
  5. Cover the bowl and let stand in a warm place for 15 minutes.
  6. Add the melted butter, the rest of the milk, egg and salt and knead together into a smooth dough.
  7. Cover the bowl once again and let stand 15 minutes.
  8. Line a 10″x14″sheet pan with baking paper.
  9. Grease the sides.
  10. Roll out the dough into a rectangle, transfer it to the pan and spread it out to the edges.
  11. Let stand for 20 minutes.
  12. Mix together the lemon zest, milk, butter and semolina in a skillet and bring to a boil.
  13. Reduce the heat to low and simmer for 5 minutes.
  14. The mixture should become thick like pudding.
  15. Let cool and whisk in the poppy seeds, sugar, egg, rum, and cinnamon.
  16. Separate the egg.
  17. Place the egg white in a mixer, add the pinch of salt.
  18. Beat the egg white until stiff peaks form.
  19. Mix together the sour cream, milk, egg yolk, sugar and vanilla.
  20. Fold the egg white into the mixture.
  21. Whisk together the flour and sugar.
  22. Add the melted butter and the vanilla and use your hand or a fork to mix together until the streusel forms.
  23. Mix the cherry jam together with the rum.
  24. Cover the cake layer, alternating with tablespoon sized blobs of the poppy seed filling, sour cream filling, and the jam.
  25. Sprinkle the streusel over the top and let the cake stand for another 15 minutes.
  26. Preheat the oven to 350 degrees F.
  27. Bake for 25 -30 minutes.
  28. Remove from oven.
  29. Let cool.
  30. Cut and serve.