1/4 cup all-purpose flour
2 tablespoons old-fashioned oats
2 tablespoons granulated sugar
2 teaspoons poppy seeds
Pinch of salt
2 tablespoons unsalted butter, softened
1 1/2 cups pitted sweet or sour cherries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup canola or grapeseed oil
3 large eggs, at room temperature
1 cup plain yogurt
1/4 cup freshly squeezed lime juice or Meyer lemon juice
2 limes or Meyer lemons, for zest
- Position a rack in the center of the oven and preheat to 350 degrees. 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 flour, baking powder, poppy seeds, and salt together in a small bowl. Add the sugar to a large bowl and grate about 1 tablespoon of lime or Meyer lemon 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 or Meyer lemon 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, 40 to 50 minutes. Let cool completely before slicing. This cake will keep in an airtight container for about three days at room temperature.
Makes one 9-by-5-inch loaf cake