German Christmas
Poppy Seed Cake Recipe

Christmas Poppy Seed Cake Recipe

Yeast Dough:

• 1/4 cup sugar
• 1/2 cup milk, warmed (NOT HOT)
• 1 1/2 pkgs. active dry yeast
• 2 1/3 cups flour, all-purpose
• pinch of salt
• 4 tbsp. butter, melted
• 2 eggs

• 1/3 cup Wheatlets (Cream of Wheat)
• 2 cups water
• 1 cup poppy seeds, ground
• 1 cup sugar
• 1 tsp vanilla or almond flavoring
• 2 eggs
• 1 tbsp butter

• 1 cup butter
• 1 1/2 cups sugar
• 2 cups flour, all-purpose
• 2 tbsp milk

Yeast Dough:

• Stir a pinch of sugar into warm milk. Sprinkle yeast on top. Let sit 5 minutes or until surface is frothy.
• Into mixing bowl, add flour, sugar and salt and stir.
• Stir yeast. Lightly beat cooled butter and egg into yeast mixture.
• Pour yeast mixture into flour, beating to make a dough.
• On a floured surface, knead dough lightly. Cover and let rise in a warm place for 1 hour.
• Grease 9 X 13 inch cake pan or use a large springform pan.

• While waiting for dough to rise, make the filling and topping.
• Follow package instructions and make cereal with wheatlets and water. Let cool slightly.
• Add poppy seed, flavoring, butter, and sugar. Mix well. Add eggs. Mix well.
• Let cool.

• Mix ingredients to a crumbly texture.

• Knead risen dough lightly and roll out to fit cake pan. Pierce dough all over with fork.
• Pour poppyseed filling over cake.
• Gently crumble topping evenly over filling.
• Let rise in a warm place 15 minutes.
• Preheat oven to 400° F.
• Bake 25 - 30 minutes - or until top is a rich golden brown.
• Cool and serve.