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Poppyseed Cake

Poppyseed cake

Poppyseed cake

One of our readers (anonymously) asked:

My mom used to make a poppyseed filling with raisins and cream of wheat. It made it a moist creamy filling. She would use a "blech" pan or a spring pan.

The topping on the cake was a delicate brown, but I don't know what she used. Everyone loved it especially with whipped cream on the side!

The region would be Thüringen.

Would you have a recipe for this? Thanks!

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Well, I think I have just what you're looking for. There's already a poppyseed cake posted on this website that is among my favourites.

I've posted the picture above and you'll see that this one is covered with streusel topping (a mixture of flour, sugar, and butter).

When you said that your mom's was a delicate brown, I'm not sure if she put some kind of cream on top of the poppyseed filling.

I always found it interesting when my Mutti made this filling. Putting in Cream of Wheat seemed odd to me, but I've come to realize that it's very traditional to do so.
I remember that Mutti also used to put an icing on top of this. Usually just icing sugar mixed with water, I think.

In the recipe and showing in the photo, you’ll see that the base is quite thick. It’s a yeast base, that although the recipe shows it being made by hand, I do love to do it in the bread machine. For that recipe I put it in a 9 X 13 inch pan. I now prefer to use a larger cookie sheet.

Although the recipe doesn’t show it, I sometimes add raisins to this. I don’t remember Mutti doing so, but if you do, soak the raisins in some hot water first. This will plump them up and make them quite ‘juicy’ in the finished cake.

You’ll find the recipe at Poppy Seed Cake.

Hope you try it and do let me know how it turns out! Send in a photo too!

Gerhild :-)

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