Introduction
If you’re a fan of desserts that perfectly balance crunch, sweetness, and texture, this Poppy Seed Crumble Cake is a must-try. Combining a tender, moist base infused with the nutty flavor of poppy seeds and a buttery, golden crumble topping, this cake is both elegant and satisfying. Perfect for tea time, celebrations, or as a comforting treat, it’s a versatile recipe that will impress your guests and become a household favorite.
Ingredients
For the Cake Base:
200g (1 ¾ cups) all-purpose flour
150g (¾ cup) granulated sugar
100g (½ cup) unsalted butter, melted
3 large eggs
100ml (½ cup) milk
3 tbsp poppy seeds
2 tsp baking powder
1 tsp vanilla extract
Zest of 1 lemon
For the Crumble Topping:
100g (½ cup) unsalted butter, chilled and cubed
100g (½ cup) granulated sugar
150g (1 ¼ cups) all-purpose flour
Directions
Preheat and Prepare:
Preheat your oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake pan or line it with parchment paper.
Prepare the Crumble Topping:
In a mixing bowl, combine flour and sugar for the topping. Add the chilled butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs. Refrigerate until needed.
Mix the Cake Batter:
In a large bowl, whisk together the sugar, melted butter, and eggs until light and fluffy. Add the milk, vanilla extract, and lemon zest, stirring to combine.
Incorporate Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and poppy seeds. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Assemble and Bake:
Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the crumble topping over the batter. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve as is or dust with powdered sugar for an elegant touch.
Serving and Storage Tips
Serve the cake warm or at room temperature with a cup of coffee, tea, or a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Variations
ADVERTISEMENT
