German•indulgent
German Poppy Seed Cake with Streusel: Mutti's Mohnkuchen
German Poppy Seed Cake (Mohnkuchen) is a rich, nutty delight with a buttery streusel topping. My classic bake for any occasion.
- Prep time
- 1 hr 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup (50 g) granulated sugar
- ½ cup (120 ml) lukewarm milk
- 1 package (7 g or 2¼ tsp) active dry yeast
- 2⅓ cups (290 g) all-purpose flour
- ½ teaspoon (3 g) salt
- 4 tablespoons (60 g) melted butter
- 2 large eggs
- ⅓ cup (50 g) Wheatlets (Cream of Wheat)
- 2 cups (480 ml) water
- 1 cup (140 g) ground poppy seeds
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) vanilla or almond flavoring
- 2 large eggs
- 1 tablespoon (15 g) butter
- 1 cup (225 g) cold butter
- 1 cup (200 g) granulated sugar
- 2 cups (250 g) all-purpose flour
Instructions
- 1
Activate yeast in warm milk with sugar. Mix flour, salt, and sugar. Combine with yeast, eggs, and butter to form dough. Knead and let rise 1 hour.
- 2
Cook Wheatlets with water. Mix in poppy seeds, sugar, flavoring, butter, and eggs. Let cool.
- 3
Mix butter, sugar, and flour until crumbly.
- 4
Roll out dough and press into greased 9x13-inch pan. Prick dough with fork. Spread poppyseed filling and sprinkle with crumbs. Let rise 15 minutes.
- 5
Bake at 400°F (200°C) for 25–30 minutes until golden. Cool before serving.