Poppy Seed and Cherry Crumble Cake

Summary

Ingredients

For the dough:

• 250 g butter or mararine
• 225 grams sugar
• 1 packet vanilla sugar
• 5 drops aromatic (lemon)
• 4 egg (s)
• 250 g flour
• 1 teaspoon, leveled baking powder
• Fat for the shape

For the filling:

• 1 glass cherry (s)
• 125 g poppy seeds, round
• 100 ml milk, warm
• 1 egg (s)
• 50 grams flour

For the sprinkles:

• 150 grams flour
• 100 g suar
• 100 g butter or mararine

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Add approx. 100 ml warm to hot milk to the ground poppy seeds and leave to stand.
2. For the batter, first stir the margarine or butter until smooth and gradually add the sugar and vanilla sugar. Add a few drops of lemon flavor or lemon peel zest. Add the eggs one at a time and stir in each egg for half a minute. After a homogeneous mass has arisen, mix the flour with the baking powder and add in 2 halves and stir in each case.
3. Put about 2/3 of the dough in a greased springform pan, smooth out and spread the drained cherries loosely on top. Add the poppy seed and milk mixture, egg and 50 g flour to the rest of the batter, mix and pour onto the cherries. Paint smooth.
4. For the crumble mix the flour with the sugar and knead with butter or margarine and sprinkle over the dough. Bake the cake at 180 ° C for about 50 minutes.