Description

Mohnkuchen is a traditional German poppy seed cake featuring a buttery, tender crust, a rich and sweet poppy seed filling, and a delicious crumbly streusel topping. This classic coffee cake is perfect for afternoon coffee, holidays, family gatherings, or whenever you want a comforting homemade dessert.

Ingredients

For the Dough

½ cup butter, at room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
A pinch of salt

For the Poppy Seed Filling

4 cups milk
¾ cup granulated sugar
2¾ cups ground poppy seeds
¾ cup farina (Cream of Wheat)
¼ cup butter (optional)
2 eggs

For the Streusel Topping

½ cup butter, at room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract
1¼ cups all-purpose flour

Instructions

Step 1: Prepare the Poppy Seed Filling

Pour the milk and sugar into a saucepan.
Heat over medium heat until the mixture begins to boil, stirring regularly.
Add the ground poppy seeds and cook for approximately 2 minutes.
Stir in the farina and continue cooking for about 3 minutes until the mixture thickens.
Add the optional butter and stir until completely melted.
Remove the saucepan from the heat and allow the mixture to cool for 5–10 minutes.
Add the eggs and mix thoroughly until combined. Set aside to cool.

Step 2: Prepare the Dough

Grease a 10-inch springform cake pan. Line the bottom with parchment paper if desired.
In a large mixing bowl, beat the softened butter, sugar, and vanilla extract until well combined.
Add the egg and continue beating until creamy.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough may look crumbly, which is normal.
Lightly flour your work surface and roll out the dough until it is slightly larger than the springform pan.
Transfer the dough into the pan and gently press it into the bottom and sides.
Create an even crust approximately 1½ inches high around the sides.

Step 3: Make the Streusel Topping

Combine the softened butter, sugar, vanilla extract, and flour in a mixing bowl.
Use your fingers to mix everything until a crumbly texture forms.
Make sure there are no visible patches of dry flour.
If the mixture feels too soft or sticky, add a little more flour.
Gently press some smaller crumbs together to create larger streusel pieces.

Step 4: Assemble and Bake

Preheat the oven to 350°F (175°C).
Spread the cooled poppy seed filling evenly over the prepared crust.
Sprinkle the streusel topping evenly over the filling.
Bake on the middle oven rack for 40–45 minutes, or until the topping is lightly golden and the cake is fully cooked.
Remove from the oven and allow the cake to cool completely in the springform pan.
Carefully remove the springform ring, slice, and serve.

Notes

Serving temperature: Serve Mohnkuchen at room temperature for the best flavor and texture.
Coffee pairing: Enjoy a slice with hot coffee, cappuccino, or tea for a traditional German afternoon treat.
Add fresh fruit: Serve with fresh raspberries, strawberries, or cherries for a fruity contrast.
Whipped cream: Add a spoonful of lightly sweetened whipped cream for an extra-special dessert.
Refrigerator storage: Store leftover cake in an airtight container in the refrigerator for up to 4–5 days.
Room temperature: Keep the cake covered in a cool environment for up to 1 day.
Freezing: Cut the cake into individual slices, wrap them tightly, and freeze in a freezer-safe container for up to 2–3 months.
Thawing: Thaw frozen slices overnight in the refrigerator or at room temperature until softened.
Make ahead: Prepare the cake a day before serving. The filling has time to set, making the cake easier to slice.
Clean slices: Use a sharp knife and wipe it between cuts for neat, attractive slices.