German poppy seed cake recipes

German poppy seed cake recipes DEFAULT

German Poppy Seed Cake - Mohnkuchen mit Eierdecke

  • Crust:
  • 14 tablespoons/200 g butter (cold, salted)
  • 2 cups/250 g flour
  • 1/2 cup/100 g sugar
  • 4 tablespoons zest (orange)
  • 2 egg yolks (whisked with 2 tablespoons water)
  • Poppy Seed Filling:
  • 2 cups/500 ml. milk
  • 1/3 cup/50 g farina (such as Cream of Wheat)
  • 1/4 to 1/3 cup/50 g sugar
  • 1 teaspoon vanilla extract
  • 1 cup/150 g poppy seeds (ground)
  • 2 tablespoons butter
  • Sour Cream Topping:
  • 4 egg whites
  • 1 cup/250 ml sour cream
  • 1/2 cup/125 ml cream (sweet)
  • 1 1/2 tbsp/20 g flour
  • 1/3 cup/75 g sugar
  • Several drops of lemon extract or vanilla, to taste

Make the Crust

  1. Gather crust ingredients.

  2. Cut butter into flour, sugar, and orange zest until pea-sized crumbs form.

  3. Quickly mix in the egg yolk-water mixture and form a smooth ball, without kneading too much.

  4. Wrap in plastic wrap and chill for one hour.

Make the Filling

  1. Gather filling ingredients.

  2. Bring milk, sugar, and vanilla to a boil.

  3. Remove from heat, pour in farina, stirring constantly, then poppy seeds.

  4. Place back on heat and boil again, briefly.

  5. Remove from heat and let the mixture cool down.

  6. When still warm, stir in butter until melted. Set aside to reach room temperature.

Make the Topping

  1. Gather the ingredients.

  2. Beat egg whites until stiff peaks form. Set aside.

  3. Mix remaining sour cream topping ingredients together until smooth.

Sours: https://www.thespruceeats.com/german-poppy-seed-cake-1446588

German Poppy Seed Cake (Mohnkuchen)

Bursting with delicious flavours, this old-fashioned German Poppy seed cake is soft and moist. Glazed with lemon icing these contrasting flavours are an exciting treat for your taste buds. The recipe is simple, the ingredients minimal. This is a showstopper cake without any hassle.

Lemon glazed poppy seed cake

I first made this cake as a bring-along to my friend’s birthday party in London in 2014. One of my friends is Polish and she was reminiscing about her Grandmother’s poppy seed cake. This cake brings up memories of care-free fun times, of my youth. 

A Slice of German Poppy Seed Cake

History of Poppy Seed Cakes in Germany 

Poppy seed cake is called Mohnkuchen in German. Simply put together from the German word for poppy seeds “Mohn” and cake “Kuchen”

Traditional poppy seed cakes originate from Silesia and Poland but have become part of the German and Austrian cuisine over centuries.

About this German Poppy seed cake recipe 

This recipe is so easy and simple, you will love it. It is full of poppy seeds, yet it is light and moist. This is because the dough includes yoghurt which gives the cake a smooth texture. 

Ingredients: 

  • 200 gr butter 3/4 cup or 7 oz – at room temperature 
  • 4 eggs at room temperature 
  • 250 gr caster sugar 1 cup and 1/8 cup or 8.8 oz 
  • 200 gr ground poppy seeds 1.5 cups or 7 oz 
  • 300 gr  flour 2 cups or 10 oz, in Germany Type 405 flour, UK plain flour, US pastry flour 
  • 2 tsp baking powder
  • 300 gr plain full-fat yoghurt 1 cup and 3 tbsp, 10 oz 
  • 1/2 tsp ground cinnamon
  • zest of half a lemon (about 1 tsp)

Baking Essentials (Affiliate Links)

How to make German Poppy Seed Cake: 

  1. Preheat the oven to 180°C  or  356°F
  2. Using a stand or hand mixer add the butter, eggs and sugar to the bowl. Whisk until mixture is creamy.
  3. Add the yoghurt, poppy seeds, ground cinnamon and lemon zest to the mixture. Whisk the ingredients until you achieve a smooth batter.
  4. In a separate bowl, sieve the flour and baking powder together. 
  5. Pour the wet ingredients into the dry ingredients, then whisk until completely combined.
  6. Pour or spread the batter into a greased cake tin.
  7. Bake the cake for about 50 minutes. Oven times may vary depending on your oven. 
  8. To check if the cake is done, poke a toothpick into the middle of the cake. If it comes out clean your cake is done. 
  9. Remove the cake from the oven and let it cool before adding the icing. 
Slices of German Poppyseed cake

Icing options:

I would suggest three options on how to decorate the cake. In the pictures I used a lemon icing.

  1. You can dust the cake with some icing sugar.
  2. Alternatively, you can try the simple lemon icing below.
  3. For a cream cheese icing, which is an American twist, I would suggest the recipe from Sally’s Baking Addiction. 

Lemon Icing Glaze Recipe for Poppy Seed Cake 

Icing Ingredients: 

  • 200 g icing/confectioners sugar (7 oz)
  • 4 tbsp fresh lemon juice. 

Method

  1. Sieve the icing/confectioners sugar into a bowl.
  2. Wisk in the lemon juice spoon by spoon until you achieve a thick, creamy consistency.
  3. TIP: If the icing gets too liquid add more icing sugar. If it is too hard to spread, add a couple of drops of lemon juice.  
  4. Spread with a knife or a palette knife over the cake and leave to set. 

How to serve lemon poppy seed cake? 

In Germany this cake will traditionally be served with coffee or tea for “Kaffee und Kuchen”. This is cake time in Germany and traditionally takes place in the afternoon.  This is suppose to be a "dry" cake - but if you fancy why not serve with a big spoon of whipped cream (Schlagsahne)?

How to store poppy seed cake? 

This cake is great to prepare in advance. It does not need to be refrigerated. Simply store in an airtight container and consume within 4 days. After that the cake may dry out. 

Can I freeze poppy seed cake? 

This cake freezes very well. Place in an airtight container and freeze for up to three months. 

*This recipe was first posted in March 2014 and updated in January 2021. We make this cake very often. Here are the old pictures as reference.

German Pooyseed Cake with Lemon Cream Cheese Icing
German-Poppyseed-Cake2
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Lemon glazed poppy seed cake

German Poppy Seed Cake with Lemon Icing

Marita Sinden
A delicious light poppy seed cake from Germany. The cake is topped with a rich Lemon Cream Cheese Icing.

Ingredients

Cake Mixture

  • 200grbutter3/4 cup or 7 oz – at room temperature 
  • 4eggsat room temperature 
  • 250grcaster sugar1 cup and 1/8 cup or 8.8 oz 
  • 200grground poppy seeds1.5 cups or 7 oz 
  • 300grplain flour2 cups or 10 oz, in Germany Type 405 flour, UK plain flour, US pastry flour 
  • 2tspbaking powder
  • 300grplain full-fat yoghurt1 cup and 3 tbsp or 10 oz 
  • 1/2tspground cinnamon
  • zest of half a lemon

Lemon Glaze/Icing

  • 200gricing/confectioners sugar 7 ounces
  • 4tbspfresh lemon juice

Instructions

  • Preheat the oven to 180°C  or  356°F
  • Using a stand or hand mixer add the butter, eggs and sugar to the bowl. Whisk until mixture is creamy.
  • Add the yoghurt, poppy seeds and cinnamon and lemon zest to the bowl. Whisk the ingredients until you achieve a smooth batter.
  •  In a separate bowl, sieve the flour and baking powder together. 
  • Pour the wet ingredients into the dry ingredients, then whisk to completely combine.
  • Pour or spread the batter into a greased cake tin.
  • Bake the cake for about 50 minutes. Oven times may vary. To check if the cake is done, poke a toothpick into the middle of the cake. If it comes out clean your cake is done. Remove the cake from the oven and let it cool before adding the icing. 

Lemon Icing Glaze

  • Sieve the icing/confectioners sugar into a bowl.
  • Whisk in the lemon juice spoon by spoon until you achieve a thick, creamy consistency.
  • If the icing gets too liquid add more icing sugar. If it is too hard to spread, add a couple of drops of lemon juice.  
  • Spread with a knife or a palette knife over the cake and leave to set. 
Keyword german poppy seed cake, poppyseed cake

Filed Under: Cakes, Desserts, VegetarianTagged With: German

Sours: https://mydinner.co.uk/german-poppy-seed-cake/
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Mutti’s Poppy Seed Cake ~ Mohnkuchen

➤ by Oma Gerhild Fulson

My Mutti's German Poppy Seed Cake recipe, aka Mohnkuchen, is so WUNDERBAR! It's among my favorite holiday baking recipes, especially since I just love poppy seed in any type of cake! Delicious and, oh, so traditionally German.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

My Mutti's German Poppy Seed Cake recipe, aka Mohnkuchen. Delicious and, oh, so traditionally German. Try making this yummy holiday treat just like my Mutti!

For example, if you're fortunate to be celebrating Christmas in Germany, you'll find this poppyseed cake on the dessert table, sitting right alongside the Stollen and Lebkuchen. OH!!!! Don't just wait for the holidays to make this fabulous German food!!! (Cake is one of the food groups, isn't it?)

Even though it uses yeast, it's simple to make. You may not think that yeast recipes can be quick. This one is though. It only uses one main 'rising' and during that time you make the filling.

Poppy seed filling ~ from scratch or can?

If you are blessed to live close to a German or Polish Deli, you can buy prepared poppy seed filling and use that instead. You can even buy it online. Actually, you may find that finding the prepared filling is a lot easier than finding the actual poppy seeds.

Personally, I like using the prepared canned type when it's available. Simply, because the brand I can buy tastes amazing. It makes this cake so much quicker to make and I can easily keep several cans in the cupboard.

Finding the actual fresh poppy seeds can be much more daunting. Then, the seeds do need to be ground, not super fine, but just enough to crack them open.

Once they are ground, they need to be used right away or frozen until needed. When I say, fresh, I mean fresh. Using stale poppy seeds will totally ruin your cake. The rancid taste and smell is quite unpleasant.

Below, my recipe is my Mutti's. She used fresh poppyseeds, and it's the recipe I grew up with. Sometimes I'll still make it this way. Other times, I will sub in a can of prepared poppy seed filling. You choose the way you wish to make it. Both are yummy!

When it's time for Christmas, baking is at the forefront of preparations. Get Oma's collection of her favorites in Christmas Baking eCookbook. 

Take a look at Oma’s Christmas Baking eCookbook and enjoy the traditional taste of German cuisine!

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Mutti's Streusel (Crumb) Warning!

A warning I give when making any of the crumb cake recipes (cakes with a crumb or "streusel" topping): the crumbs taste great even before baking.

  • Keep the kids (and hubby) away from the streusel -- they'll eat it up before you can use it!

Oma says,

I know this looks like a long and complicated recipe. It's not!

Just take it step-by-step and you'll soon be enjoying this poppyseed cake. It's so similar to other crumb cake recipes, it'll be a breeze to make them as well.

Ready to make this poppyseed cake?

Mutti's Poppy Seed Cake Recipe

Mutti's Poppy Seed Cake Recipe

My Mutti's German Poppy Seed Cake recipe, aka Mohnkuchen, is so WUNDERBAR! It's among my favorite holiday baking recipes, especially since I just love poppy seed in any type of cake! (Actually, I love this anytime of the year, including my poppy seed roll.) 

Prep Time

30 minutes

Bake Time

30 minutes

Total Time

60 minutes + rise time

Ingredients:

Yeast Dough:

  • ¼ cup granulated sugar
  • ½ cup milk, lukewarm
  • 1 package active dry yeast
  • 2⅓ cups flour, all-purpose
  • ½ teaspoon salt
  • 4 tablespoon butter, melted
  • 2 large eggs

Poppyseed Filling:

  • ⅓ cup Wheatlets (Cream of Wheat)
  • 2 cups water
  • 1 cup poppy seeds, ground
  • 1 cup granulated sugar
  • 1 teaspoon vanilla or almond flavoring
  • 2 large eggs
  • 1 tablespoon butter

Crumb Topping:

  • 1 cup cold butter
  • 1 cup granulated sugar
  • 2 cups flour, all-purpose

Instructions:

Yeast Dough:

  1. 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.
  2. Into a large mixing bowl, stir together the flour, sugar and salt.
  3. Stir yeast. Lightly beat cooled butter and egg into yeast mixture.
  4. Pour yeast mixture into flour, mixing to make a dough.
  5. On a floured surface, knead dough lightly for about 5 minutes. Cover and let rise in a warm place for 1 hour.

Poppy Seed Filling:

  1. While waiting for dough to rise, make the filling and topping.
  2. Follow package instructions and make cereal with Wheatlets and water. Let cool slightly.
  3. Add poppy seed, flavoring, butter, and sugar. Mix well. Add eggs. Mix well.
  4. Let cool.

Crumb Topping:

  1. Mix ingredients to a crumbly texture.

Finish Cake:

  1. Grease 9x13-inch cake pan or use a large springform pan.
  2. Knead risen dough lightly and roll out to fit cake pan. Pierce dough all over with fork.
  3. Pour poppyseed filling over cake.
  4. Gently crumble topping evenly over filling.
  5. Preheat oven to 400°F.
  6. Let rise in a warm place 15 minutes.
  7. Bake 25 to 30 minutes - or until top is a rich golden brown.
  8. Cool and serve.

Hints:

  • Instead of making the poppy seed filling, use a good brand of purchased canned poppy seed filling. Try various brands to find your favorite. 

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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  • Oma's Poppy Seed Roll ~ Mohnrolle

    Oma's poppy seed roll, Mohnrolle, is so easy to make. Use your bread machine to whip up the dough, mix the filling (or use canned), roll it all together, bake, and ENJOY! Yes, that easy!

Check out Oma's German Cake recipes right here: https://www.quick-german-recipes.com/german-cake-recipes.html

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Poppy Seed Cake Recipe made Just like Oma



By Oma Gerhild Fulson
Poppy Seed Cake Recipe made Just like Oma
My Mutti's Poppy Seed Cake recipe is so wunderbar! Even though it uses yeast, it's simple to make. Delicious and, oh, so traditional. You'll have to give this one a try!


Ingredients: sugar,milk,yeast,all-purpose flour,salt,butter,eggs,Cream of Wheat,poppy seeds,vanilla flavoring,

For the full recipe, scroll up ...

Words to the Wise

"A friend is always loyal, and a brother is born to help in time of need."

Proverbs 17:17 (NLT)

Sours: https://www.quick-german-recipes.com/poppy-seed-cake-recipe.html
german poppyseed cake

German Poppy Seed Cake Recipe - Mohnkuchen

DIRECTIONS

1. Preheat oven to 350F (175C).

2. Make the dough: in a food processor place flour, sugar and salt. Pulse until combined. add butter and process until crumbs are formed. Press 2/3 of the mixture into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.

3. Make the filling: place milk, butter and sugar to a saucepan. Heat until butter is melted and sugar dissolves, bring to a boil.

4. When the mixture begins to boil, gradually add semolina, stirring constantly. Add poppy seeds. Keep stirring until the mixture thickens. set aside to cool.

5. In a large bowl beat ricotta cheese, vanilla extract and egg until creamy and smooth. Add chilled poppy seed mixture to the cheese mixture and stir until combined and smooth.

6. Pour the filling over the chilled crust, then spread the remaining dough on top.

7. Bake for 50-60 minutes, until golden. Remove from oven, let cool completely in the pan, then refrigerate for at least 1 hour.

Notes:

  • Instead of ricotta cheese you can cream cheese or any other soft cheese.
  • To the filling you can add raisins and walnuts.
Sours: https://www.thecookingfoodie.com/recipe/German-Poppy-Seed-Cake-Recipe--Mohnkuchen

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