Poppy seed cake with cherries and crumbles

Ingredients for 1 servings:

• 150 g butter, liquid
• 100 g sugar
• 3 eggs
• 150 g yogurt, 3.5% fat
• 250 g flour
• 2 tsp baking powder
• 1 pack of poppy seed cake or 100 g ground poppy seeds
• 1 pack of lemon peel flavoring
• 1 jar morello cherries
• 80 g butter, soft
• 50 g sugar
• 120 g flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

moist poppy seed cake

First, preheat the oven to 180°C (top/bottom heat). Grease and flour a 26 cm springform pan. Drain the jar of cherries in a sieve. Beat the melted butter, sugar, eggs, and yogurt until light and fluffy. Combine the flour and baking powder, then stir into the foam mixture along with the poppy seed and lemon zest flavoring. Pour the batter into the prepared springform pan. Spread the drained cherries on top. Using the dough hook on a hand mixer, make a crumble batter from 80 g softened butter, 50 g sugar, and 120 g flour. If necessary, tear the crumbles with your fingers and spread them over the cherries. Bake for approx. 55 minutes.