German crumb cake with poppy seeds

Based on 18 ratings
foodaholic

foodaholic

“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.com”

Difficulty

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

Ingredients

Servings:-16+
350 g flour (divided)
85 g cornstarch (divided)
1 tsp baking powder
eggs
290 g sugar (divided)
¼ tsp salt
50 ml vegetable oil
650 ml milk (divided)
2 tsp vanilla sugar
5 tbsp cocoa powder
200 g butter (divided)
200 g poppy seeds
50 g semolina
confectioner’s sugar for garnish
flour for dusting
butter for greasing
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
402
Protein
8 g
Fat
22 g
Carb
43 g
  • Step 1/5

    • 150 g flour
    • 40 g cornstarch
    • 1 tsp baking powder
    • butter for greasing
    • flour for dusting
    • 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

    • eggs
    • 100 g sugar
    • ¼ tsp 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 g cornstarch
    • 100 ml milk
    • whisk
    • small bowl

    Whisk part of the cornstarch into part of the milk.

  • Step 4/5

    • 500 ml milk
    • 100 g butter
    • 90 g sugar
    • 200 g poppy seeds
    • 50 g 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 g flour
    • 100 g sugar
    • 100 g 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.