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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.

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

  1. 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.
  2. 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.
  3. 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

Find it online: https://cookcrisis.com/german-poppy-seed-cake-with-cherries-and-streusel-recipe/