Nutty Twist: Add 50g (½ cup) chopped almonds or walnuts to the crumble topping for extra crunch.
Citrus Kick: Swap the lemon zest for orange zest or mix in a tablespoon of orange juice for a different flavor profile.
Gluten-Free: Replace all-purpose flour with a gluten-free flour blend in both the batter and crumble.
Spiced Version: Add a teaspoon of ground cinnamon or cardamom to the crumble for a warm, aromatic touch.
FAQ
1. Can I use black poppy seeds instead of white?
Absolutely! Black and white poppy seeds can be used interchangeably. The flavor remains consistent, though black poppy seeds are more commonly found.
2. How can I make the cake lighter?
To achieve a fluffier texture, ensure your eggs are at room temperature and don’t overmix the batter once you add the dry ingredients.
3. Can I replace the butter with oil?
Yes, you can substitute melted butter with vegetable oil in the cake batter. However, butter is essential for the crumble’s texture and flavor.
4. What can I pair this cake with?
This cake pairs beautifully with lemon curd, whipped cream, or a drizzle of honey for added sweetness.
Enjoy this delightful Poppy Seed Crumble Cake as a show-stopping dessert or a comforting snack!
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