Mohnkuchen mit Streusel: German Poppy Seed Cake
Mohnkuchen is my all-time favorite German dessert, especially when topped with crumbly strudels! The filling is packed with black poppy seeds which give it a toasty, nutty flavor and nice texture. The bottom is like a moist, "bready" cake made with yogurt. It's hard to find outside of Germany, so making it yourself might be the best bet. I used a 18cm (7in) tart pan.
- **Strudel Topping**
- Flour (50 g (about 100 ml))
- Brown sugar (25 g (2.5 Tbsp))
- Unsalted butter (42 g (3 Tbsp))
- **Cake layer**
- Flour (150 g (about 260 ml))
- Baking powder (5 g (1/2 Tbsp))
- Salt (pinch)
- Plain yogurt (75 g (4 Tbsp))
- Milk or cream (3 Tbsp)
- Unsalted butter (42 g (3 Tbsp))
- Sugar (30 g (3 Tbsp))
- **Poppy seed filling**
- Poppy seeds (100 g (about 160 ml, or 11 Tbsp))
- Unsalted butter (28 g (2 Tbsp))
- Milk (175 ml)
- Ground cinnamon (pinch)
- Vanilla bean or vanilla extract (1/2 bean or 1/2 tsp)
- Honey (2 Tbsp)
- Semolina flour (regular flour would probably work too) (40 g (3 Tbsp))
- Egg (1 )
In a bowl, mix flour, sugar and cinnamon for the streusel topping. Cut chilled butter into small pieces and add to bowl.
Using hands, form crumbles by kneading butter pieces into the mix to make crumbly lumps.
Squish together crumbles yourself if it gets too "sandy." Chill in refrigerator for about an hour or until ready to make the rest of the cake.
Preheat oven to 180C/350F as you start the bottom cake layer.
Mix flour, baking powder and salt in one bowl.
In another large bowl, mix softened butter, yogurt, milk/cream, and sugar until it becomes smooth and creamy.
Add in the flour and baking powder mix to the yogurt mix. Mix until batter comes together enough to hold.
Dust flour on you hands and a cutting board, then remove dough from bowl and knead into a ball.
The dough should be fairly smooth. You can wrap and let sit until later or go ahead and roll it out for your cake.
When ready to roll, flour the rolling surface and roll dough into a shape that fits your baking pan (I used an 18cm tart form but you can use anything that works).
Press dough into your baking dish. I make the edges a little higher so it will hold the filling better, almost like a pizza!
Next, heat the milk and butter on low until the butter is melted.
Add in vanilla, flour, cinnamon and honey. Stir well so the mixture becomes smooth (it's okay if there's still a few little lumps). Bring to a simmer, then turn off the heat and let soak for a few minutes.
If you have the tools, roughly grind the poppy seeds in batches using a mortar & pestle or food processor, etc. This help release the flavors of the seeds.
Pour the poppy seeds into the milk and flour mix. Stir until well combined.
After the the poppy seed mix has cooled down a bit, mix in one egg. The mix can be warm, but it shouldn't be hot because you don't want the egg to end up cooking.
Spread the poppy seed filling evenly over the cake layer.
Lastly, top the filling with the strudel crumbles. Bake at 180C/350F for 25-30 minutes.
The crumbles should be nice and golden when done! Remove from oven and let cool for 45-60 minutes.
Slice up and serve! If you like a touch more sweetness, drizzle with honey ;)
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.