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CAKE
FILLING
STREUSEL
Stir 1 teaspoon of sugar into warm milk. Sprinkle yeast on top. Let sit 5 minutes or until surface is frothy. If it doesn't get frothy, don't continue with the recipe. Get new yeast with an expiry date far into the future.
Into a large mixing bowl, stir together the flour, sugar and salt.
Stir yeast. Lightly beat cooled butter and egg into yeast mixture.
Pour yeast mixture into flour, mixing to make a dough.
On a floured surface, knead dough lightly for about 5 minutes. Cover and let rise in a warm place for 1 hour.
Make streusel by combining all ingredients in a food processor and process to a crumbly texture.
Grease 9x13-inch cake pan or use a large springform pan.
Knead risen dough lightly and roll out to fit cake pan. Pierce dough all over with fork.
Spread poppyseed filling over cake.
Gently crumble topping evenly over filling.
Preheat oven to 400°F.
Let rise in a warm place 15 minutes.
Bake 25 to 30 minutes - or until top is a rich golden brown.
Cool and serve.