Cherry and Poppy Seed Yogurt Cake

Cherry and Poppy Seed Yogurt Cake

The method of folding half of the cherries into the batter and scattering the other half on top ensures that you’ll always get a bite of sweet, jammy fruit in each slice.To mix things up on the fruit end, Yossi¬†mentions substituting any berry or stone fruit that may be in season instead of using cherries. I love the kamut flour here because it’s warm and nutty, but if you have trouble finding it, feel free to use all-purpose flour instead — or experiment with whole wheat or spelt flour.

Adapted from Sweeter off the Vine

Ingredients

For the streusel:

1/4 cup (35g) kamut flour
2 tablespoons old fashioned oats
2 tablespoons natural cane sugar
2 teaspoons poppy seeds
Pinch salt
2 tablespoons unsalted butter, softened

For the cake:

1 cup (120g) all purpose flour
1/2 cup (70g) kamut flour
1 1/2 teaspoons baking powder
2 tablespoons poppy seeds
1/2 teaspoon kosher salt
3/4 cup (150g) natural cane sugar
1/2 cup (120ml) olive oil
3 large eggs, room temperature
1 cup (225 ml) plain yogurt
1/4 cup (60ml) freshly-squeezed lime juice
2 limes, for zest
1 1/2 cups (210g) pitted sweet or sour cherries

Instructions

Position a rack in the center of the oven and preheat to 350 F. Butter and flour a 9 by 5 by 3-inch loaf pan.

To make the streusel: In a small bowl, stir the flour, oats, sugar, poppy seeds and salt together. Add in the butter and use your fingertips to mix until small crumbs form. Set aside while you prepare the cake batter.

To make the cake: Whisk the flours, baking powder, poppy seeds, and salt together in a small bowl and set aside. Add the sugar to a large bowl and grate about 1 tablespoon of lime zest directly into the sugar. Use your fingers to rub the zest into the sugar until evenly distributed. Add the oil, eggs, yogurt, and lime juice and whisk to combine. Add the flour mixture all at once, switch to a rubber spatula, and stir until just combined. Fold in half of the cherries.

Pour the batter into the prepared pan and scatter the remaining cherries over the top. Sprinkle the streusel in an even layer over the cherries. Bake the cake until puffed and golden and a cake tester inserted into the center comes out clean, 45-50 minutes. Let cool completely before slicing. This cake will keep for about three days in an airtight container at room temperature.