I wanted to make this cake for such a long time already… but somehow I never made it for the blog. There was always something else to bake. I should not have waited for so long… this sheet cake is so good! The poppy seed filling with the crunchy streusel topping is super delicious! You have to make this German Poppy Seed Streusel Cake immediately! It’s an order.
I really like sheet cakes. Most of the time they are really easy to prepare, and you can feed a whole bunch of people with one cake. An entire family with friends or a soccer team. Maybe that’s the reason why it took me so long to bake it. We are not that many at home. I tend to bake smaller cakes for the two of us…
This does not mean you should not bake this cake if you are only two persons at home! No way! First of all, you can always invite friends or family or maybe the neighbors. They will be happy to get a piece of that cake. Second, you can easily freeze some of the cake if you like. Just cut it into pieces as soon as it has cooled down, wrap it in aluminum foil or use freezer bags or a container you can use for the freezer and freeze it! It will stay good for weeks and all you have to do is defrost it when you are craving something sweet! Day or night!
So… what about you? Do you like bakes with poppy seeds? I know some people have a problem with poppy seeds (and not only because they tend to stick between your teeth). A couple of years ago I had a »phase« where I was buying poppy seed cake almost every day on the way to work. I was addicted to that cake!
The bakery I was passing by every morning had a special one with a thick layer of some kind of poppy seed pudding and a thin layer of cake on top of that with caramelized almonds. So good! Maybe I should do that one at home as well… it could end badly though.
Well… let’s eat that one here first and then we decide if we need more poppy seeds in our life!
INGREDIENTS / ZUTATEN
For the poppy seed filling:
10.5 oz. (300g) poppy seeds*
2 1/8 cups (500ml) milk (or plant-based alternative)
1/3 cup (80g) butter
4.2 oz. (120g) honey (from local sources)
1 tsp. ground cinnamon*
1.7 oz. (50g) soft wheat semolina*
2 large eggs
1 tsp. lemon zest of organic lemon
2-3 tbsp. rum (optional)
For the streusel:
2 1/3 cups (300g) all-purpose flour*
1 6/8 cups (175g) sugar (fine)*
1 pinch of salt
7 oz. (200g) butter, at room temperature
1 tsp. vanilla extract*
For the dough:
7 oz. (200g) low-fat quark (curd cheese)
3.4 fl. oz. (100ml) milk (or plant-based alternative)
3.4 fl. oz. (100ml) vegetable oil
6/8 cup (75g) sugar (fine)*
14 oz. (400g) all-purpose flour*
1 tbsp. baking powder
Für die Mohnfüllung:
300g Mohn (gemahlen)*
500ml Milch (oder pflanzliche Alternative)
80g Butter
120g Honig (aus lokalen Quellen)
1 TL Zimt*
50g Weichweizengrieß*
2 Eier (L)
1 TL Zitronenschalenabrieb (Bio-Zitrone)
2-3 EL Rum (optional)
Für die Streusel:
300g Mehl (Type 405)*
175g Zucker (fein)*
1 Prise Salz
200g weiche Butter
1 TL Vanille Extrakt*
Für den Teig:
200g Magerquark
100ml Milch (oder pflanzliche Alternative)
100ml Pflanzenöl
75g Zucker (fein)*
400g Mehl (Type 405)*
1 EL Backpulver
DIRECTIONS / ZUBEREITUNG
1. Start with the filling by washing the poppy seeds and draining them well again. Add the milk, butter, honey, and cinnamon to a large pot and heat up while stirring constantly. As soon as the mixture starts boiling, add the washed and drained poppy seeds and the semolina and mix in. Reduce the heat to a medium-low and let bubble for about 2-3 minutes until the mixture thickens. Take off the heat and let cool down for at least 60 minutes. When cooled, add the eggs, lemon zest, and rum (optional) and mix in well. Set aside.
2. Preheat the oven to 200°C (390°F). Line a baking sheet (with a high rim) with parchment paper or grease and set aside. For the streusel add the flour, sugar, and salt to a large bowl and mix. Add the butter in small pieces as well as the vanilla extract. Mix with a fork or use your fingers to rub everything between your fingers until you get nice big streusel. Set aside.
3. For the dough add the quark (curd cheese), milk, oil, and sugar to a large bowl and mix until combined. Mix the flour with baking powder and add to the bowl – mix until just combined. The dough will be quite tough and sticky but that is fine. Transfer to the prepared baking sheet and spread/roll out to cover the complete baking sheet with one even layer. Pour the poppy seed filling on top and smooth it out to get an even layer as well. Sprinkle with the streusel. Bake for about 40-45 minutes until the streusels have a nice golden color. Take it out of the oven and let it cool down completely.
1. Für die Füllung als Erstes den Blaumohn waschen und dann gut abtropfen lassen. Die Milch mit Butter, Honig und Zimt in einen großen Topf geben und unter ständigem Rühren aufkochen. Den abgetropften Mohn und den Grieß dazugeben und bei mittlerer Hitze für 2-3 Minuten köcheln lassen, bis sich ein dicker Brei bildet. Vom Herd nehmen und für min. 60 Minuten abkühlen lassen. In die abgekühlte Masse dann die Eier, Zitronenschale und Rum (optional) einrühren. Zur Seite stellen.
2. Den Backofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit hohem Rand einfetten oder mit Backpapier auslegen und zur Seite stellen. Für die Streusel das Mehl mit dem Zucker und Salz in einer großen Schüssel vermischen. Die Butter in kleine Stücke schneiden und zusammen mit dem Vanille Extrakt dazugeben. Erst mit einer Gabel alles vermischen, dann am besten zwischen den Fingern verreiben, bis sich Streusel bilden. Zur Seite stellen.
3. Für den Teig den Quark, Milch, Öl und Zucker in einer großen Schüssel verrühren. Mehl mit Backpulver mischen und dann zur Schüssel dazugeben und nur kurz verrühren. Der Teig wird relativ fest werden. Den Teig in die Form geben und ausrollen oder einfach mit den Händen in die Form drücken. Die Mohnmasse auf dem Teig verteilen und dann die Streusel darüber streuen. Den Kuchen für etwa 40-45 Minuten backen. Aus dem Ofen nehmen und komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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German Poppy Seed Streusel Cake
- Prep Time: 00:30
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
Delicious German classic everybody loves: a simple and easy Poppy Seed Streusel Cake. The perfect cake for a large crowd. Exactly like my grandma made it.
Ingredients
For the poppy seed filling:
10.5 oz. (300g) poppy seeds*
2 1/8 cups (500ml) milk (or plant-based alternative)
1/3 cup (80g) butter
4.2 oz. (120g) honey (from local sources)
1 tsp. ground cinnamon*
1.7 oz. (50g) soft wheat semolina*
2 large eggs
1 tsp. lemon zest of organic lemon
2-3 tbsp. rum (optional)
For the streusel:
2 1/3 cups (300g) all-purpose flour*
1 6/8 cups (175g) sugar (fine)*
1 pinch of salt
7 oz. (200g) butter, at room temperature
1 tsp. vanilla extract*
For the dough:
7 oz. (200g) low-fat quark (curd cheese)
3.4 fl. oz. (100ml) milk (or plant-based alternative)
3.4 fl. oz. (100ml) vegetable oil
6/8 cup (75g) sugar (fine)*
14 oz. (400g) all-purpose flour*
1 tbsp. baking powder
Instructions
1. Start with the filling by washing the poppy seeds and draining them well again. Add the milk, butter, honey, and cinnamon to a large pot and heat up while stirring constantly. As soon as the mixture starts boiling, add the washed and drained poppy seeds and the semolina and mix in. Reduce the heat to a medium-low and let bubble for about 2-3 minutes until the mixture thickens. Take off the heat and let cool down for at least 60 minutes. When cooled, add the eggs, lemon zest, and rum (optional) and mix in well. Set aside.
2. Preheat the oven to 200°C (390°F). Line a baking sheet (with a high rim) with parchment paper or grease and set aside. For the streusel add the flour, sugar, and salt to a large bowl and mix. Add the butter in small pieces as well as the vanilla extract. Mix with a fork or use your fingers to rub everything between your fingers until you get nice big streusel. Set aside.
3. For the dough add the quark (curd cheese), milk, oil, and sugar to a large bowl and mix until combined. Mix the flour with baking powder and add to the bowl – mix until just combined. The dough will be quite tough and sticky but that is fine. Transfer to the prepared baking sheet and spread/roll out to cover the complete baking sheet with one even layer. Pour the poppy seed filling on top and smooth it out to get an even layer as well. Sprinkle with the streusel. Bake for about 40-45 minutes until the streusels have a nice golden color. Take it out of the oven and let it cool down completely.
Notes
Enjoy baking!
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Size of baking sheet would be helpful then I can increase the amount of ingredients as – if this tastes as good as it looks – I will have to make a larger one!!! May just double the amount anyway.
It has been over 20 years since I have had this cake. It was my absolute favorite, and then the German Deli that made it closed. I was born in Germany and this cake always tasted like home. I was SO happy to find this recipe! My mom and I made it for Xmas this year and it was PERFECT! Exactly how I remembered it! I had tears in my eyes when we tasted it…thank you SOOOOOO much for posting this. I can’t wait to try some other recipes!