Poppy-Seed-Cherry-Cake With Crumble Topping

• 280 g pitted cherries (canned or fresh)
• 600 ml flour
• 6 teaspoons baking powder
• 200 ml sugar
• 1 teaspoon vanilla powder
• 40 g poppy seeds
• 200 ml cherry juice (if you use canned ones take their juice)
• 100 ml oil
• 100 ml applesauce
• 3 eggs
• crumb topping
• 175 g flour
• 100 g butter
• 3 tablespoons sugar

1. Preheat the oven to 200u0b0C (400u0b0F). If using tinned cherries, drain thoroughly.
2. In a big bowl combine flour, baking powder, sugar, vanilla and poppy seeds. Using a spoon mix in applesauce, oil and cherry juice.
3. Pour dough onto a paper-lined baking sheet and spread cherries on top of it.
4. Combine the ingredients for the crumb topping and work into crumbs. Spread on top of cake.
5. Bake for 30 minutes unitl lightly browned and toothpick inserted in center of cake comes out clean (check slightly before end of baking time and cover cake if it gets too dark).
6. This is great served slightly dusted with icing-sugar, some whipped cream or some vanilla ice-cream.

cherries, baking powder, sugar, vanilla powder, poppy seeds, cherry juice, oil, applesauce, eggs, flour, butter, sugar

Taken from www.food.com/recipe/poppy-seed-cherry-cake-with-crumble-topping-360540 (may not work)