Cherry Poppy Seed Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon almond extract
• 1 cup sour cream
• 2 tablespoons poppy seeds
• 2 teaspoons vanilla extract
• 2 cans cherry pie filling

Directions

1. Heat the oven to 350ºF (180ºC). Coat a 9-inch (23cm) loaf pan with butter, add flour to cover the inside, then knock out the extra.
2. In a small bowl, start the streusel with 1/4 cup flour, then stir in the salt, cinnamon or cardamom, poppy seeds, brown sugar, and oats. Drop in the butter, and pinch it through the dry mixture with your fingertips until the topping breaks into little clumps. Put it aside.
3. For the cake, whisk the flour with baking powder, poppy seeds, and salt in a small bowl.
4. Put the sugar and lemon zest in a large bowl and work them together thoroughly with your fingertips, so the zest releases its oils into the sugar. Whisk in the oil, eggs, yogurt, and lemon juice. Tip in the flour mixture in one addition, then use a rubber spatula to stir just until nearly blended. Fold through half of the cherries, and scrape the batter into the prepared pan.
5. Scatter the rest of the cherries across the batter and cover the surface with the streusel. Bake until the top is golden brown and the middle feels set, about 45 to 50 minutes. It may land closer to the 50 minute mark, and several readers have noted bake times of up to 70 minutes. A toothpick inserted into the center is another good check; if it comes out without crumbs, the cake is finished.
6. Cool the cake on a wire rack. Once it has cooled, slide a knife around the perimeter to loosen it, then turn it out of the pan.