Happy 4th of July, for the Kitchen Princess Bamboo friends in the United States!
We are a day ahead and I celebrate the day with this simple but tasty cake.
This is my take of 4th of July cake, made with Oregon dark RED cherries, BLUE poppy seeds and WHITE whipped cream.
This is the cake I make at least oncea year when I find the cherry at my grocery store. I have been making this cake for more tha 10 years. This is THAT delicious!
The original recipe is from a prize-winning American mom, if I remember correctly.
Moist cake, juicy and tangy cherries and the explosion of poppy seeds makes wonderful match!
You don’t have to but serve with yogurt whipped cream makes the cake even more special!
I hope you will like the cake!
Cherry and Poppy seeds Cake
For the 4th of July
- 130 g unsalted butter (½＋1 tbsp )
- 150 g light brown sugar (¾ cup)
- 1 egg yolk (large egg)
- 1 egg (large egg)
- 1 g salt (a pinch)
- 1 tsp vanilla essence
- 2 tbsp greek yogurt (or sour cream)
- ⅓ cup whole milk (room temperature)
- 210 g cake flour (1 ¾cup)
- 1½ tsp baking powder
- 2 tbsp blue poppy seeds
- 50 g sugar (¼ cup)
- 45 g almond powder (⅓ cup)
- 45 g cake flour (⅓ cup)
- 45g g unsalted butter (3 tbsp)
- ½ tsp cinnamon
- 1 g salt (a pinch)
yogurt whipped cream
- 100 ml heavy cream (fresh cream) (⅓cup＋1tbs)
- 1 tbsp greek yogurt
- 1 tbsp sugar
Preheat the oven to 180℃（350℉). Grease 20cm (7 inches) springform. Line parchment paper.
Remove the pit (stone) from cherry by using
Mix crumb ingredients with a card or spatula until look like coarse sand. Keep in the fridge until used.
Mix greek yogurt and milk. Mix egg and egg yolk. Set aside.
Soften butter until very smooth. Add in sugar and salt, whisk by using electric mixer until fluffy for about 5 minutes.
Add egg in 3 times. Mix well on each addition by using electric mixer.
Shift flour and baking powder. Add 1/3 of flour to the butter mixture shifting again. Mix until just combine with cutting motion. Do not over work otherwise it will make a stiff cake.
Pour in 1/2 of milk mixture. Mix until just combined.
Add in 1/3 flour → milk mixture → 1//3 flour Mix until smooth. Avoid over mixing.
Add in vanilla and poppy seeds. Mix until evenly distribute. Transfer the batter to the prepared pan.
Shake the pan to flatten the surface. Line the cherries an inch inside from the edge. Cover the surface with the crumb. (Keep the leftover crumb in the freezer.)
Pop the pan into the oven. Bake for 45 o 50 minutes until the skewer inserted comes out clean.
Leave it on wire rack for 5 minutes. Take out, leave until it comes to room temperature.
Serve room temperature or chill with yogurt whipped cream. (whip the ingredients all together until soft peak is formed)