There are some cake recipes you could call “all-time classics” – this Poppy Seed Streusel Cake is one of them here in Germany. People love it and you can get in basically every bakery around here. I love me a good poppy seed cake. Not only mine here – in general ;) Poppy seed is great for baking and you can do so much with it…
I do not want to toot my own horn, but this Poppy Seed Streusel Cake is really good. I could eat it all day long (if I was allowed to). It has a bit less sugar than similar cakes, but still quite a bit, so I am allowed only a small piece of this one. Bummer ;) I prefer making it with a sugar replacement like xylitol – much better for people that have to keep an eye on their sugar intake. Just saying… ;)
The cake has a shortcrust base, a thick layer of poppy seed filling with curd (quark) and sour cream – topped with crunchy streusel. Great combination! There are other recipes out there, other versions of this type of cake where the poppy seed layer is much less dominant. Some people prefer that. Not me. The more poppy seed the better ;) Some might say “but that much of poppy seed can’t be healthy” – well… there is a dosage that is harmful to your body, but to reach that level, you would probably need to eat the whole cake at once… and more. The poppy seed you can use for baking does not make you high in any way – so no need to worry.
If you want less poppy seed in a cake, I can recommend my recipe for a Poppy Seed Streusel Cake Tray Bake. Also really nice if you like that ratio of cake to filling. Another one that I really like is my Poppy Seed Streusel Cheesecake with Mirabelle Plums – that one also has more filling and in addition the fruits (which you can exchange with fruits that are in season). Regular plums are still available right now, so that would be something you could use as well…
The poppy seed I used in this bake is a pre-made mixture that is especially meant for baking cakes like this one here. If that is ok for you – use it. If you can’t get hold of it or prefer using freshly cooked poppy seed you can do that too, of course. You can use ground poppy seed and let it cook with some liquid – my Poppy Seed Streusel Cake Tray Bake is made without pre-made filling mixture. You can take that as a reference or ask Google to make it some other way – there are tons of recipes and ways out there to make it at home ;)
INGREDIENTS / ZUTATEN
1 1/4 cup (160g) all-purpose flour
1 tsp. baking powder
1/3 cup (70g) sugar
1/3 cup (75g) butter
1 Ei (M)
For the streusel:
1 cup (130g) all-purpose flour
1/3 cup (70g) sugar
1/4 tsp. ground cinnamon
3 oz. (85g) butter
2 tbsp. almonds, sliced
For the poppy seed filling:
8.8 oz. (250g) low-fat curd (20%)
7 oz. (200g) sour cream (Schmand)
1/2 cup (100g) sugar
2 medium eggs
2 tbsp. amaretto
1 tbsp. vanilla extract
1.4 oz. (40g) cornstarch
17.6 oz. (500g) pre-made poppy seed filling
160g Mehl (Type 550)
1 TL Backpulver
70g Zucker
75g Butter
1 Ei (M)
Für die Streusel:
130g Mehl
70g Zucker
1/4 TL Zimt
85g Butter
2 EL Mandeln, gehobelt
Für die Mohnfüllung:
250g Magerquark (20%)
200g Schmand
100g Zucker
2 Eier (M)
2 EL Amaretto
1 EL Vanille Extrakt
40g Speisestärke
500g Mohnmasse (backfertig)
DIRECTIONS / ZUBEREITUNG
2. For the streusel add the flour with sugar and cinnamon to a bowl and mix. Add the butter in small pieces and rub again between your finger to form streusel in different sizes. Add the sliced almonds and mix. Place in the fridge as well until needed.
3. Preheat the oven to 350°F (180°C). Line a 9 inches (23cm) springform tin with baking parchment grease lightly. Roll out the dough on a floured surface, then transfer to the baking tin and press to the bottom and sides to form a nice base. You can also divide the dough and roll out 2/3 to a round that is as big as the baking tin and shape the rest of the dough into a long log and press that on the sides of the baking tin to get a base with a nice edge – it’s a bit easier to make this way. Set aside.
4. For the filling mix the curd with sour cream (Schmand) and sugar in a large bowl. Add the eggs, amaretto, and vanilla extract and mix well. Add the cornstarch and mix until there are no more lumps. Add the poppy seed filling and mix in. Pour the filling into the prepared springform tin, smooth out the top and bake for about 25 minutes. Remove from the oven and sprinkle the streusel all over the top. Place in the oven again and bake another 20-25 minutes until the cake has set and the streusel have a nice golden color. Take out of the oven and let cool down completely. Dust with some confectioners’ sugar before serving (optional). Serve with whipped cream.
2. Für die Streusel Mehl mit Zucker und Zimt in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben und alles zwischen den Fingern zerreiben, bis sich große und kleine Streusel bilden. Die gehobelten Mandel dazugeben, vermischen und dann bis zur weiteren Verwendung zum Teig in den Kühlschrank dazustellen.
3. Den Ofen auf 180°C (350°F) vorheizen. Eine 23cm (9 inches) Springform mit Backpapier auslegen und leicht einfetten. Den Teig auf einer bemehlten Fläche ausrollen, in die Form legen und einen Rand hochziehen. Wer sich es etwas einfacher machen möchte, rollt etwa 2/3 des Teiges zur Größe der Form aus, legt ihn in die Form und rollt aus dem restlichen Teig eine lange Wurst und formt daraus dann den Rand. Zur Seite stellen.
4. Für die Füllung den Quark mit Schmand und Zucker in einer großen Schüssel verrühren. Die Eier, Amaretto und Vanille Extrakt dazugeben und gut unterrühren. Speisestärke dazugeben und unterrühren – es sollten keine Klümpchen mehr zu sehen sein, also gut verrühren. Die Mohnmasse dazugeben und unterrühren. Die Mischung dann in die vorbereitete Form füllen, glatt rütteln und dann für etwa 25 Minuten backen. Den Kuchen kurz herausholen, die Streusel darauf verteilen und dann weitere 20-25 Minuten backen – die Masse sollte fest sein und die Streusel eine schöne goldene Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen. Zum Servieren mit Puderzucker bestreuen oder mit Sahne servieren.
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Here is a version of the recipe you can print easily.
PrintClassic German Poppy Seed Streusel Cake
- Prep Time: 40m
- Cook Time: 50m
- Total Time: 1h 30m
- Yield: 12
- Category: Cake
- Cuisine: German
Description
Classic German cake everybody loves: Poppy Seed Streusel Cake. Just the best! One of my favorites!
Ingredients
Instructions
Notes
Enjoy baking!
which brand of filling did you use? is it sweetened filling?
Good question. Probably from Dr. Oetker. It already has sugar added, right.