Description
This Old Fashioned German Poppy Seed Cake with Streusel Topping is a classic dessert featuring a buttery streusel crust and topping with a rich, creamy poppy seed and semolina filling. Baked to a golden perfection, this cake delivers a delightful balance of sweet and nutty flavors, perfect for special occasions or a cozy afternoon treat.
Ingredients
Scale
For the Streusel Dough
- 500 g all-purpose flour (3 cups + 2 tbsp)
- 200 g sugar (1 cup)
- 250 g butter, softened
- 1 egg
- 1 tsp vanilla sugar (or vanilla extract)
For the Poppy Seed Filling
- 1 l whole milk (4 cups)
- 350 g ground poppy seeds (2 1/2 cups)
- 160 g fine semolina (finely ground – 1 scant cup)
- 250 g sugar (1 1/4 cups)
- 100 g butter (1 stick)
- 1 tbsp rum or vanilla essence
Instructions
- Preheat Oven: Preheat your oven to 180℃ (350℉). Line a 30cm x 40cm (12” x 15”) baking sheet with parchment paper for easy removal and cleanup.
- Prepare Streusel Dough: In a medium mixing bowl, use a hand mixer to blend the softened butter, sugar, and vanilla sugar until smooth and uniform. Add the egg and mix until combined. Gradually add the flour and continue mixing until small clumps of streusel dough form.
- Press First Layer: Take half of the streusel dough and spread it evenly on the prepared baking sheet, pressing it down gently to cover the entire surface evenly. Use the back of a large spoon to help flatten it without melting the butter.
- Make Poppy Seed Filling: In a medium saucepan over medium-high heat, combine the milk and sugar, stirring until sugar crystals dissolve completely. Gradually add the semolina flour in small amounts, stirring continuously to avoid lumps.
- Cook Filling: Allow the milk mixture to come to a gentle boil, then cook the semolina for 2 minutes while stirring constantly. Stir in the ground poppy seeds and continue to cook briefly until mixture is well combined and thickened.
- Add Butter and Flavoring: Add the butter to the filling and stir until melted and fully incorporated. Remove from heat and let the filling cool on the counter for about 5 minutes. Stir in rum or vanilla essence for additional flavor.
- Assemble Cake: Spread the cooled poppy seed filling evenly over the streusel base on the baking sheet. Take the remaining streusel dough and crumble it with your hands into small pieces, then sprinkle it evenly over the filling to create the streusel topping.
- Bake: Place the baking sheet in the preheated oven and bake for about 40 minutes until the streusel topping is golden brown and set.
- Cool and Serve: Allow the cake to cool completely before slicing and serving to ensure the filling sets properly and flavors meld beautifully.
Notes
- Use finely ground semolina to achieve a smooth filling texture.
- You can substitute vanilla sugar with 1 tsp vanilla extract if unavailable.
- Press the dough gently to avoid melting the butter, which can affect the texture.
- Allow the filling to cool before spreading to prevent it from soaking into the dough.
- Store leftovers covered in the refrigerator; cake tastes great the next day as flavors develop further.
