If you love the cozy flavors of fall combined with a hint of indulgence, you are going to adore this Apple Poppy Seed Cake with Rum Raisins & Almond Streusel Recipe. This cake is a stunning medley of tender apple slices, rich poppy seed custard laced with dark rum-soaked raisins, all encased in a buttery crust and topped with a crunchy almond streusel. The balance of textures and flavors is downright irresistible — each bite is like a warm hug full of nuanced sweetness, a perfect showstopper for any gathering or a special treat just because.
Ingredients You’ll Need
Gathering your ingredients for the Apple Poppy Seed Cake with Rum Raisins & Almond Streusel Recipe is simpler than it looks, and each one plays an important role in creating that perfect harmony of taste and texture. From the buttery flour base to the luscious custard filling, everything works together to bring this cake to life.
- All-purpose flour (2 ¾ cups / 350 g): The backbone of the cake’s crumbly crust and almond streusel.
- Sugar (⅓ cup + 1 tbsp for crust, ¾ cup + 2 tbsp for custard): Adds balanced sweetness throughout, enhancing the natural flavors.
- Pinch of salt: Brings out all the other flavors and balances the sweetness.
- Cold butter (¾ cup + 1 tbsp, in pieces / 175 g): Vital for that tender, flaky shortcrust and crumbly streusel topping.
- Egg (1): Helps bind the crust dough while keeping it light.
- Almond extract (a few drops, optional): Adds a subtle fragrant note that complements the almonds and apples beautifully.
- Whole milk (3 cups / 750 ml): The base for the creamy poppy seed custard that’s rich and smooth.
- Cornstarch (½ cup / 60 g): Thickens the custard to the perfect luscious consistency.
- Ground poppy seeds (2 cups / 200 g): The star ingredient in the custard, lending a nutty, slightly earthy flavor and wonderful texture.
- Rum (1–2 tbsp + 2–3 tbsp for soaking): Infuses the raisins and custard with a warm, boozy depth of flavor.
- Raisins (½ cup / 80 g): Soaked in rum to become plump and bursting with flavor inside the custard.
- Vanilla extract (1 tsp): Round out the custard’s taste with a classic vanilla warmth.
- Apples (3–4 medium): Peeled, cored, and sliced, they offer fruity freshness and a gentle tartness.
- Lemon juice (from half a lemon): Keeps the apples vibrant and prevents browning.
- Sliced almonds (⅓ to ½ cup / 40–50 g): Mixed into the remaining dough for a crunchy, nutty streusel topping.
How to Make Apple Poppy Seed Cake with Rum Raisins & Almond Streusel Recipe
Step 1: Prepare the Rum Raisins
The magic starts by soaking your raisins in a generous splash of rum for at least 30 minutes. This step plumps them up and infuses an unmistakable warmth and richness that will shine through in the poppy seed custard later. The longer you soak, the more pronounced the flavor, so if you have time, let them soak even longer.
Step 2: Make the Shortcrust Pastry
Mix together the flour, sugar, and a pinch of salt, then gently rub in the cold butter until the mixture becomes crumbly. Adding the egg binds this crumbly mixture into a dough that’s tender yet sturdy enough to hold the filling. Use about two-thirds of this dough pressed into a greased and parchment-lined 9-inch springform pan for the base and sides, forming a rim around 1 to 1.5 inches high. Keep the leftover dough chilled — this will become the luscious almond streusel topping.
Step 3: Prepare the Poppy Seed Custard Filling
Whisk together cornstarch, sugar, salt, and a small splash of milk in a saucepan until smooth, then gradually whisk in the remaining milk and ground poppy seeds. Cook this over medium heat, stirring constantly until it thickens to a velvety custard. Don’t rush this step; letting it simmer for about a minute fully activates the cornstarch for the perfect set. Once done, stir in the rum and vanilla extract, then fold in the rum-soaked raisins. Let this mixture cool slightly before assembling.
Step 4: Prepare the Apples
Peeling, coring, and slicing fresh apples may take a bit of prep, but tossing them in lemon juice prevents browning and adds a lively brightness that complements the rich custard and crust beautifully. The apples add a gentle tartness and tender texture as they bake.
Step 5: Assemble the Cake
Spread the cooled poppy seed custard evenly into the prepared crust, smoothing the top with a spatula. Arrange the apple slices evenly over the custard in a pretty pattern, ensuring every bite gets a bit of that fresh apple goodness. Then, take the chilled remaining dough, mix in the sliced almonds, and crumble it loosely over the apples as the final streusel layer.
Step 6: Bake to Perfection
Bake in a preheated oven at 325°F (160°C) for about 60 minutes. This lower temperature helps the cake bake evenly without burning the crust or streusel, allowing the filling to set gently. Alternatively, you can bake at 350°F (180°C) for 45 to 50 minutes, just keep an eye on the streusel and cover loosely with foil if it browns too quickly. Once baked, let the cake cool completely in the pan — this is key so the filling can fully set and yield clean, beautiful slices.
How to Serve Apple Poppy Seed Cake with Rum Raisins & Almond Streusel Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the top just before serving for a delicate, snowy look. If you want an extra touch of elegance, a few slivered almonds or a thin drizzle of warm honey can elevate the presentation and add bursts of texture.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, turning it into a decadent dessert experience. For a cozy, autumnal pairing, serve it alongside a hot cup of spice-infused tea or freshly brewed coffee to complement the warm rum and almond notes.
Creative Ways to Present
Try cutting the cake into rustic wedges and serving on wooden boards for a charming farmhouse vibe at your next gathering. For a celebratory touch, present small slices topped with fresh apple slices and a shimmer of caramel sauce. You can also portion it into mini tartlets using the leftover dough for intimate, handheld treats that pack all the wonderful flavors.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to 4 days, allowing flavors to meld even more, which sometimes makes it taste even better the next day.
Freezing
To freeze, wrap the cooled cake slices individually in plastic wrap and then place them in a freezer-safe container or bag. Frozen, the Apple Poppy Seed Cake with Rum Raisins & Almond Streusel Recipe will maintain its quality for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
Warm slices gently in the microwave for about 20 to 30 seconds or in a low oven (around 300°F/150°C) for 10 minutes to revive the fresh-baked taste without drying it out. Served slightly warm, the cake’s custard becomes delightfully luscious.
FAQs
Can I use dried apricots instead of raisins for the rum soaking?
Absolutely! Dried apricots would add a lovely fruity brightness and pair nicely with the rum and poppy seeds, providing a slightly different yet delicious twist to this recipe.
Is it necessary to use rum in the recipe?
Rum is key to delivering the recipe’s signature warm and boozy flavor, but if you prefer, you can soak the raisins in apple juice or strong tea for a non-alcoholic version.
Can I prepare the cake dough in advance?
Yes, the shortcrust dough and streusel dough can be made a day ahead and refrigerated. Just cover them tightly with plastic wrap to prevent drying out and bring to room temperature before use.
What type of apples work best for this cake?
Firm, slightly tart apples like Granny Smith or Honeycrisp hold their shape well during baking and complement the sweet custard beautifully, but feel free to use your favorite baking apples.
Will this cake keep well when made in advance for a party?
Definitely! It actually benefits from a few hours of resting time to let flavors deepen. Just be sure to store it covered in the fridge and bring to room temperature before serving.
Final Thoughts
This Apple Poppy Seed Cake with Rum Raisins & Almond Streusel Recipe is truly a celebration of comforting flavors and textures all wrapped up into one unforgettable treat. I encourage you to give it a try, whether for a festive occasion or simply to brighten your day with something homemade and special. Once you taste the rich custard, tender apples, and crunchy almond topping together, you’ll be hooked just like I am!
Print
Apple Poppy Seed Cake with Rum Raisins & Almond Streusel Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This Apple Poppy Seed Cake with Rum Raisins & Almond Streusel is a delightful dessert featuring a buttery shortcrust pastry filled with a creamy poppy seed custard infused with rum-soaked raisins, topped with fresh apple slices and a crunchy almond streusel. Baked to perfection, this cake offers a harmonious blend of fruity, nutty, and aromatic flavors, perfect for gatherings or special occasions.
Ingredients
Shortcrust Pastry
- 2 ¾ cups (350 g) all-purpose flour
- â…“ cup + 1 tbsp (80 g) sugar
- Pinch of salt
- ¾ cup + 1 tbsp (175 g) cold butter, in pieces
- 1 egg
- A few drops almond extract (optional)
Poppy Seed Custard Filling
- 3 cups (750 ml) whole milk
- ½ cup (60 g) cornstarch
- ¾ cup + 2 tbsp (165 g) sugar
- 2 cups (200 g) ground poppy seeds
- 1 good splash rum (1–2 tbsp)
- ½ cup (80 g) raisins
- 2–3 tbsp rum for soaking raisins
- 1 tsp vanilla extract
- Pinch of salt
Apple Topping
- 3–4 medium apples (peeled, cored, and sliced)
- Juice of half a lemon
Almond Streusel
- Remaining shortcrust dough
- ⅓ – ½ cup (40–50 g) sliced almonds
Instructions
- Prepare the rum raisins: Pour 2–3 tablespoons of rum over the raisins and let them soak for at least 30 minutes, or longer if possible to allow the raisins to absorb the flavor.
- Make the shortcrust pastry: Combine flour, sugar, and salt in a bowl. Add cold butter pieces and rub them into the dry ingredients with your fingers until the mixture becomes crumbly. Add the egg and quickly knead just enough to form a crumbly dough.
- Form the crust: Use about two-thirds of the dough to press evenly over the bottom of a greased and parchment-lined 9-inch (23 cm) springform pan. Roll small portions of dough into logs and press these around the inside edge to form a rim 1–1.5 inches (3–4 cm) high. Chill the remaining dough for the streusel topping.
- Prepare the poppy seed custard filling: In a saucepan, whisk cornstarch, sugar, salt, and a small splash of milk until smooth. Gradually whisk in the remaining milk, then stir in the ground poppy seeds.
- Cook the custard: Cook the mixture over medium heat, stirring constantly until it thickens and reaches a gentle boil. Let it simmer for about 1 minute to activate the cornstarch fully.
- Add flavorings and raisins: Remove the custard from heat, stir in the rum and vanilla extract. Drain the soaked raisins and fold them into the warm custard. Let it cool for about 10 minutes.
- Prepare the apples: Peel, core, and slice the apples, then toss them with lemon juice to prevent browning.
- Assemble the cake: Spread the poppy seed custard evenly over the prepared crust. Arrange the apple slices smoothly on top of the filling.
- Make the almond streusel: Mix the chilled remaining dough with sliced almonds, then crumble it loosely over the apples as a streusel topping.
- Bake the cake: Bake in a preheated oven at 325°F (160°C) using top/bottom heat for about 60 minutes. This low temperature ensures even baking so the crust stays light, the filling sets gently, and the streusel becomes golden without burning.
- Alternative baking: Alternatively, bake at 350°F (180°C) for 45–50 minutes. If the streusel browns too fast, loosely cover the cake with foil toward the end of baking.
- Cool and serve: Allow the cake to cool completely in the pan before slicing so the filling can set fully for clean slices.
Notes
- Soaking raisins in rum improves their flavor and texture and is recommended for at least 30 minutes or longer.
- Use cold butter for the shortcrust to achieve a tender, crumbly texture.
- Peeling and tossing apples with lemon juice prevents discoloration and adds a slight tang.
- Low-temperature baking avoids over-browning the crust and streusel while ensuring the custard sets properly.
- Letting the cake cool in the pan before slicing results in cleaner, more presentable pieces.
- Almond extract in the dough is optional but adds a lovely subtle flavor complementing the streusel.
