Austrian Poppy Seed Cake with Apricots & Cheesecake Swirl
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This moist poppy seed cake with apricots and quark cheesecake swirl is an easy Austrian summer sheet cake made with ground poppy seeds, yogurt, and fresh fruit.
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This Austrian Poppy Seed Cake with Apricots and Quark is incredibly soft and moist thanks to the combination of neutral oil and yogurt in the batter. A creamy vanilla quark layer and plenty of juicy fresh apricots make it the perfect summer sheet cake.
Poppy seed cakes are especially popular in Germany and Austria, and during apricot season, poppy seeds and fresh apricots are a classic combination. The slightly tart fruit balances the rich, nutty poppy seed batter beautifully.
This is an easy Austrian cake recipe for feeding a crowd. It stays moist for several days, travels well, and needs nothing more than a dusting of powdered sugar. But a dollop of whipped cream never hurts.
Why You’ll Love This Cake
- Soft and moist from oil and yogurt
- Creamy quark topping
- Packed with fresh apricots
- Easy to make in a large sheet pan
- Perfect for summer parties and afternoon coffee
- Stays fresh for several days
What Is Quark?
Quark is a mild German fresh cheese with a thick, creamy texture. It is commonly used in German cheesecakes and cake fillings.
If you cannot find quark, use:
- Well-drained full-fat Greek yogurt (best option)
- A mixture of cream cheese and Greek yogurt
- Blended and drained cottage cheese
- Drained ricotta ( milder in taste than quark)
Whatever substitute you choose should be thick, not runny.
Use Ground Poppy Seeds
This recipe requires finely ground poppy seeds, not whole poppy seeds or prepared poppy seed filling. Ground poppy seeds create the soft texture and deep, nutty flavor typical of German poppy seed cakes.
Tips for the Best Cake
- Beat the eggs and sugar for the full 8 to 10 minutes. The mixture should be pale, thick, and fluffy.
- Pour the oil into the egg mixture in a thin stream so the batter keeps its volume.
- Fold in the flour and poppy seeds carefully. Overmixing can make the cake dense.
- Drain quark substitutes if necessary. Too much liquid can prevent the topping from setting.
- Let the Cake Cool. The quark layer firms up as it cools, so wait before slicing.
Frequently Asked Questions
Can I Use Whole Poppy Seeds?
Ground poppy seeds are best. Whole seeds will not give the cake the same texture or flavor. You can grind them in a spice grinder, coffee grinder or a food processor.
Can I Use Canned Apricots?
Yes. Drain them thoroughly and pat them dry before using.
Can I Use Other Fruit?
Plums, peaches, nectarines, cherries, or pears also work well.
How Should I Store the Cake?
Store it covered in the refrigerator for 3 to 4 days. Let it sit at room temperature for about 20 minutes before serving.
Can I Freeze It?
Yes. Freeze individual slices for up to 2 months and thaw them in the refrigerator
For more German summer cakes, try my German Blueberry Cake and if you love apricots also make sure to try my Austrian Apricot Sheet Cake
Poppy Seed Cake with Apricots and Quark Recipe
This moist poppyseed cake with apricots and quark is an easy German summer sheet cake made with ground poppy seeds, yogurt, and fresh fruit.
Ingredients
For the Poppy Seed Batter
- 4 large eggs
- 1 pinch salt
- 170 g granulated sugar about ¾ cup plus 1 tablespoon
- 1 packet vanilla sugar or 1 teaspoon vanilla paste
- 100 ml neutral oil about ⅓ cup plus 1½ tablespoons
- 200 g plain yogurt or sour cream about ¾ cup plus 1 tablespoon
- 1 teaspoon rum extract
- 125 g all-purpose flour about 1 cup
- 200 g finely ground poppy seeds about 1⅓ to 1½ cups
- 16 g baking powder about 4 teaspoons
- 18 to 20 ripe apricots
- Powdered sugar for dusting
For the Quark Layer
- 2 large eggs
- 70 g powdered sugar about ½ cup plus 1 tablespoon
- 400 g quark about 1⅔ cups – or strained greek yogurt or half and half yogurt and cream cheese
- 25 g cornstarch about 3 tablespoons
- 1 tbsp vanilla paste
- A small squeeze of lemon juice
Instructions
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Preheat the oven to 320°F or 160°C conventional heat.
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Line a deep baking sheet or rectangular pan measuring about 42 × 29 cm or 16½ × 11½ inches with parchment paper.
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Wash, halve, and pit the apricots.
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For the quark layer, mix the eggs, powdered sugar, quark, vanilla, cornstarch powder, and lemon juice until smooth. Set aside.
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Place the eggs and salt in a large bowl. Beat on high speed while gradually adding the sugar and vanilla sugar.
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Continue beating for 8 to 10 minutes, until pale, thick, and fluffy.
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Slowly pour in the oil. Add the yogurt or sour cream and rum extract and mix briefly.
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Combine the flour, ground poppy seeds, and baking powder.
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Fold the dry ingredients gently into the egg mixture.
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Spread the batter evenly in the prepared pan.
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Spoon the quark mixture over the batter and spread it gently.
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Arrange the apricot halves closely together, cut-side up.
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Bake on the middle rack for about 45 minutes.
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The quark layer should be set, and a skewer inserted into the poppy seed cake should come out without wet batter.
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Allow the cake to cool completely, then dust with powdered sugar.
Recipe Notes
For a quark substitute, use the same amount of drained Greek yogurt, blended cottage cheese, or drained ricotta.
