German Poppy Seed Cake (Mohnkuchen)
This German poppy seed cake is made from a buttery cake topped with a creamy poppy seed filling and crumbly streusel. Best of all, we'll create impressive cake layers without having to cut and assemble a traditional layer cake.
Equipment
Ingredients
Cake Base
- 8 Tablespoons unsalted butter, softened to room temperature (1 stick)
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt (use table salt or fine sea salt)
- 1 large egg, at room temperature
- 1½ cups all purpose flour
Poppy Seed Filling
- 2 cups milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup farina (such as cream of wheat)
- 1 cup poppy seeds (freshly ground)
- 2 Tablespoons unsalted butter
- 2 large eggs
Streusel Topping
- ¾ cup all purpose flour
- ⅓ cup granulated sugar
- 5 Tablespoons unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
Make the Poppy Seed Filling
- In a medium saucepan on medium-high heat, bring the milk, sugar, and vanilla extract to a boil, stirring frequently.
- Add the farina and ground poppy seeds. Boil for one minute, stirring constantly.
- Remove from the heat and add the butter. Stir occasionally until the butter is melted.
- Set aside to cool for 5 to 10 minutes. Then crack in the eggs and whisk to combine. Set aside to continue cooling.
Make the Streusel Topping
- In a medium mixing bowl, combine the flour, sugar, softened butter, vanilla extract, cinnamon, and nutmeg.
- Use a wooden spoon, rubber spatula, or your fingers to crumble the mixture into small pieces. Set aside.
Make the Cake Base
- Preheat the oven to 350°F. Grease a 9-inch or 10-inch round cake pan or springform pan.
- In a large mixing bowl with an electric hand whisk or in the bowl of a stand mixer with a paddle attachment, beat the softened stick of butter until it’s smooth and creamy, after 2 to 3 minutes.
- Add the granulated sugar, baking powder, and salt. Beat again until it’s pale yellow and fluffy, after 1 to 2 minutes.
- Add the egg and beat again until it’s incorporated, after 1 minute.
- Add the flour mix on a low speed until it forms a very crumbly mixture, and there’s no visible dry flour, after about 1 minute. Try not to overmix it, otherwise it will become gummy and sticky.
Assemble and Bake the Cake
- Dump the dough into the cake pan, and press it in an even layer with your hands. Pour the cooled poppy seed filling onto the shortbread base and spread it out in an even layer. Sprinkle the streusel topping on top.
- Bake for 45 to 55 minutes, until the streusel is golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes, then remove the cake from the springform pan and allow to cool for another 20 minutes. Slice and enjoy!!
Notes
- Poppy Seeds: I highly recommend grinding your poppy seeds before adding them into the filling. Grinding them releases some of the seed's oil, enhancing the flavor.
- Don't Overmix: Be careful not to overmix the crumbly cake dough. Stop mixing when it holds its shape when you squeeze a handful in your palm. If you overmix it, it could become gummy and sticky.
- Equipment: I recommend using a springform pan or a cake pan with a removable bottom. Then you can get your whole cake out of the pan easily and show off those beautiful layers!
- Storing: Allow the cake to cool completely, then wrap in plastic cling wrap or place it under a cake dome. Store either at room temperature for one day, or in the fridge for up to three days.
Nutrition
Serving: 1 sliceCalories: 288kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 63mgSodium: 81mgPotassium: 131mgFiber: 2gSugar: 15gVitamin A: 423IUVitamin C: 0.1mgCalcium: 172mgIron: 3mg
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