German crumb cake with poppy seeds

German crumb cake with poppy seeds

13 ratings

foodaholic, sports fan and globetrotter


„The perfect recipe for those who are crazy about poppy seeds, crumble, and chocolate. Your friends and family will love this sweet temptation. Have you got a recipe you would like to publish on Kitchen Stories? You can send it to community@kitchenstories.io“

Difficulty

Medium 👍
45
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-16+
350 g
flour (divided), plus more for dusting
85 g
cornstarch (divided)
1 tsp
baking powder
2
eggs
290 g
sugar (divided)
1 pinch
salt
50 ml
vegetable oil
650 ml
milk (divided)
2 tsp
vanilla sugar
5 tbsp
cocoa powder
200 g
butter (divided), plus more for greasing
200 g
poppy seeds
50 g
semolina
confectioner’s sugar for garnish
Metric
Imperial
  • 350 g flour (divided), plus more for dusting
  • 85 g cornstarch (divided)
  • 1 tsp baking powder
  • 2  eggs
  • 290 g sugar (divided)
  • 1 pinch salt
  • 50 ml vegetable oil
  • 650 ml milk (divided)
  • 2 tsp vanilla sugar
  • 5 tbsp cocoa powder
  • 200 g butter (divided), plus more for greasing
  • 200 g poppy seeds
  • 50 g semolina
  • confectioner’s sugar for garnish

Utensils

  • large saucepan
  • hand mixer with beaters or stand mixer
  • oven
  • springform pan ∅ 26 or 28 cm
  • sieve (optional)
  • whisk
  • rubber spatula or wooden spoon
  • 3 large bowls
  • small bowl

Nutrition per serving

Cal
402
Protein
8g
Fat
22g
Carb
43g

Step 1/5

  • 150 flour, plus more for dusting
  • 40 cornstarch
  • 1 tsp baking powder
  • butter for greasing
  • oven
  • springform pan ∅ 26 or 28 cm
  • large bowl

Mix part of the flour, part of the cornstarch, and baking powder in a bowl. Grease a round springform pan, dust with flour, and preheat oven to 200°C/390°F.

Step 2/5

  • 2 eggs
  • 100 sugar
  • 1 pinch salt
  • 50 ml vegetable oil
  • 50 ml milk
  • 2 tsp vanilla sugar
  • 5 tbsp cocoa powder
  • hand mixer with beaters or stand mixer
  • large bowl
  • rubber spatula or wooden spoon

Beat eggs, part of the sugar, and salt for approx. 3 – 4 min. until fluffy and airy. Add vegetable oil, part of the milk, and vanilla sugar, and combine well. Carefully fold in flour mixture and cocoa powder. Transfer batter to springform pan and bake in the oven for approx. 20 min. at 200°C/390°F.

Step 3/5

  • 45 cornstarch
  • 100 ml milk
  • whisk
  • small bowl

Whisk part of the cornstarch into part of the milk.

Step 4/5

  • 500 ml milk
  • 100 butter
  • 90 sugar
  • 200 poppy seeds
  • 50 semolina
  • large saucepan

Heat up remaining milk, part of the butter (cut into pieces) and sugar, poppy seeds, and semolina in a saucepan. Stir until combined. Pour the milk-starch mixture into the poppy seed mixture. Continue to stir for approx. 3 min., or until thickened.

Step 5/5

Remove the half-baked cake from the oven and spread the poppy seed mixture on top. Mix remaining flour, sugar, and butter until crumbly. Spread the crumbs on top of the poppy seed mixture and bake for approx. 20 min. at 200°C/390°F until the crumbs are golden. Garnish with confectioner’s sugar if desired.
  • 200 flour
  • 100 sugar
  • 100 butter
  • confectioner’s sugar for garnish
  • sieve (optional)
  • large bowl

Remove the half-baked cake from the oven and spread the poppy seed mixture on top. Mix remaining flour, sugar, and butter until crumbly. Spread the crumbs on top of the poppy seed mixture and bake for approx. 20 min. at 200°C/390°F until the crumbs are golden. Garnish with confectioner’s sugar if desired.