Name: German Poppy Seed Cake with Cherries and Streusel Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: German
Ingredients: 300 g (2 1/2 cups) flour; 100 g (1/2 cup) sugar; 1 pinch of salt; 220 g (1 cup) butter, cold and cubed; A bit of butter for greasing the pan; 1 liter (4 cups) milk; A splash of rum; 1/2 tsp cinnamon; 1 packet bourbon vanilla sugar or 1 tbsp vanilla paste; 2 tsp grated lemon zest; 250 g (2 1/4 cups) ground poppy seeds; 100 g (1/2 cup) semolina; 2 tbsp cornstarch; 150 g (3/4 cup) sugar; 1 tbsp butter, soft; 1 jar sour cherries, drained weight 350 g (12 oz); 1 egg, size M

Introduction

This German Poppy Seed Cake with Cherries & Streusel offers a delightful blend of tender crumb, rich poppy seed filling, and a burst of juicy cherries. It’s a classic treat that’s perfect for afternoon tea or festive occasions.

A slice of a three-layered cake sits slightly tilted against the rest of the round cake on a wooden board. The bottom layer is a golden-brown crumbly crust that looks slightly crunchy. The middle layer is thick and dark gray with a coarse texture, mixed with bright red berry pieces scattered throughout. The top layer is a light yellow crumbly topping with a rough texture and some small cracks. In the background, there is a small white bowl filled with butter cubes on a white marbled surface. A golden fork lies near the slice with a soft gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g (2 1/2 cups) flour
100 g (1/2 cup) sugar
1 pinch of salt
220 g (1 cup) butter, plus a bit for greasing the pan
1 liter (4 cups) milk
A splash of rum
1/2 tsp cinnamon
1 packet bourbon vanilla sugar or 1 tbsp vanilla paste
2 tsp grated lemon zest
250 g (2 1/4 cups) ground poppy seeds
100 g (1/2 cup) semolina
2 tbsp cornstarch
150 g (3/4 cup) sugar
1 tbsp butter
1 jar sour cherries (drained weight 350 g / 12 oz)
1 egg (size M)

Instructions

Step 1: In a bowl, mix the flour, sugar, and salt. Cut the butter into small cubes and knead it into the flour mixture with your hands until it forms a streusel or crumble texture. Grease a 26 cm (10-inch) springform pan with butter. Press two-thirds of the streusel into the pan to create a base and a 5 cm (2-inch) high edge. Refrigerate the prepared pan while making the filling.
Step 2: Bring the milk to a boil in a large pot. When it starts to simmer, add the rum, cinnamon, vanilla sugar or paste, and lemon zest. In a separate bowl, combine the ground poppy seeds, semolina, cornstarch, and sugar. Gradually stir this dry mixture into the simmering milk and cook on low heat for about two minutes. Stir in a tablespoon of soft butter, then transfer to a bowl and let cool for five minutes.
Step 3: Meanwhile, drain the sour cherries well. Preheat the oven to 180°C (160°C fan-forced / 350°F). Stir the drained cherries and the egg into the cooled poppy seed mixture. Pour this filling into the prepared pan and smooth the surface. Sprinkle the remaining streusel evenly over the top. Bake on the middle oven rack for about 50 minutes until golden and set. Let the cake cool completely before serving. Optionally, dust with powdered sugar.

Tips & Variations

For a boozy twist, soak the cherries briefly in rum before adding them to the filling.
If you can’t find ground poppy seeds, grind whole ones in a coffee grinder, but do it fresh for the best flavor.
Adding a pinch of nutmeg to the filling spices enhances warmth and depth.
A drizzle of glaze made from powdered sugar and lemon juice adds a shiny finish.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 4 days. To reheat, warm individual slices gently in a microwave or oven until just warmed through. This cake can also be frozen after baking; wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Serve

The image shows a round cake with three visible layers sitting on a wooden board over a white marbled texture. The bottom layer is a thin, pale golden crust. The middle layer is thick and dark gray with embedded dark red cherry pieces. The top layer is a crumbly, light beige streusel with an uneven texture, sprinkled with powdered sugar. A slice of the cake is cut and placed in front, resting on a gold-colored spatula, showing the same three layers clearly with cherries scattered inside the middle layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries can be used. Make sure to thaw and drain them thoroughly to avoid excess moisture in the filling.

Is it necessary to add rum?

The rum adds a subtle depth of flavor but can be omitted or replaced with a splash of fruit juice or simply left out if preferred.

German Poppy Seed Cake with Cherries and Streusel Recipe

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★★★★★

4.6 from 143 reviews

This traditional German Poppy Seed Cake with Cherries & Streusel is a delightful dessert featuring a buttery crumbly base and streusel topping, filled with a rich, creamy poppy seed mixture, enhanced by the tangy sweetness of sour cherries. Perfectly baked to golden perfection, this cake brings a classic combination of textures and flavors to your table.

Author: Marco
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 1 cake (serves 8-10) 1x
Category: Dessert
Method: Baking
Cuisine: German

Ingredients

Scale

For the Base & Streusel:

300 g (2 1/2 cups) flour
100 g (1/2 cup) sugar
1 pinch of salt
220 g (1 cup) butter, cold and cubed
A bit of butter for greasing the pan

For the Filling:

1 liter (4 cups) milk
A splash of rum
1/2 tsp cinnamon
1 packet bourbon vanilla sugar or 1 tbsp vanilla paste
2 tsp grated lemon zest
250 g (2 1/4 cups) ground poppy seeds
100 g (1/2 cup) semolina
2 tbsp cornstarch
150 g (3/4 cup) sugar
1 tbsp butter, soft
1 jar sour cherries, drained weight 350 g (12 oz)
1 egg, size M

Instructions

Prepare the Base and Streusel: In a mixing bowl, combine 300 g flour, 100 g sugar, and a pinch of salt. Add the cold, cubed butter and knead with your hands until the mixture resembles streusel or crumble. Grease a 26 cm (10-inch) springform pan thoroughly with butter, then press two-thirds of the streusel mixture into the pan to form the base and a roughly 5 cm (2-inch) high edge. Place the pan in the refrigerator to chill while you prepare the filling.
Make the Filling: Bring 1 liter of milk to a boil in a large pot. Once simmering, add a splash of rum, 1/2 tsp cinnamon, vanilla sugar or vanilla paste, and grated lemon zest. In a separate bowl, mix ground poppy seeds, semolina, cornstarch, and sugar. Slowly stir this dry mixture into the simmering milk. Cook on low heat, stirring constantly, for about 2 minutes until thickened. Stir in 1 tablespoon of soft butter, then transfer the mixture to a bowl to cool for about 5 minutes.
Assemble and Bake: While the filling cools, drain the sour cherries well using a sieve. Preheat the oven to 180°C (160°C fan-forced, 350°F). Stir the drained cherries and 1 medium egg into the cooled poppy seed mixture until combined. Pour the filling into the prepared springform pan, smoothing the top evenly. Sprinkle the remaining streusel mixture over the filling. Bake in the center of the oven for about 50 minutes, until the top is golden and the filling is set. Remove and allow the cake to cool completely. Optionally, dust with powdered sugar before serving.

Notes

Make sure to thoroughly chill the base and streusel mixture before baking to prevent shrinking during baking.
The poppy seed filling should be stirred continuously when added to hot milk to avoid lumps.
If sour cherries are unavailable, you can substitute with another tart cherry or berry of choice.
For a stronger flavor, soak the ground poppy seeds in rum or milk in advance for a few hours or overnight.
This cake keeps well and its flavors develop nicely if allowed to rest in the refrigerator overnight.

Keywords: German poppy seed cake, streusel cake, cherry poppy seed dessert, traditional German dessert, poppy seed filling, baked cake with cherries