German Mohnkuchen Recipe – Poppy Seed Cake with Cherries

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Try this traditional recipe for German Mohnkuchen – that’s Poppy Seed Cake with Cherries and Crumble topping – a classic German cake with homemade poppyseed filling. Can be made with fresh or frozen cherries.

Classic German Cakes – Poppy Seed Cake with Cherries & Streusel

Today I want to share my favorite poppy seed cake recipe that takes me right back to my childhood. There’s nothing better than the aroma of freshly baked poppy seed cake filling the kitchen.

This delicious old-fashioned poppy seed cake with cherries and streusel combines the nutty flavor of poppy seeds with the fruity freshness of sweet cherries and the crunchy texture of streusel. It’s like the summery version of my poppyseed cake with streusel and as it’s perfect for the warm season its also featured in my cookbook.

It’s perfect for a cozy coffee time or as a sweet ending to a family meal. So grab your aprons and let’s get started!

Recipe Tips:

This simple poppy seed cherry cake is not only a total treat, but it can also be wonderfully prepared in advance.

It keeps well for several days and almost tastes better after sitting overnight. The juicy cherries infuse the filling with even more flavor, making it ideal for preparing ahead of a special event.

How to Make Poppy Seed Cake with Cherries

Step 1: The Base and Streusel

1. First, we mix 300 g (2 1/2 cups) flour, 100 g (1/2 cup) sugar, and a pinch of salt in a bowl. Then we cut the butter into small cubes and knead it into the flour mixture with our hands until we have nice streusel.
2. We thoroughly grease a 26 cm (10-inch) springform pan and press two-thirds of the streusel mixture into the pan to form a base and a roughly 5 cm (2-inch) high edge. We place this prepared springform pan in the fridge while we work on the filling.

Step 2: The Poppy Seed Filling

3. Next, we bring 1 liter (4 cups) of milk to a boil in a large pot. Once it begins to simmer, we add the rum, cinnamon, vanilla sugar, and lemon zest. In a separate bowl, we mix the ground poppy seeds, semolina, cornstarch, and sugar.
4. We carefully stir this mixture into the boiling milk and let it simmer on low heat for about two minutes. I like to add a tablespoon of soft butter at this point. Then, we transfer the mixture to a bowl and let it cool for five minutes.

Step 3: The Finale

1. While the poppy seed mixture is cooling, we let the sour cherries drain well in a sieve. We preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
2. Now we stir the drained cherries and the egg into the poppy seed mixture. We pour this mixture into the prepared springform pan, smooth it out, and sprinkle the remaining streusel on top.
3. The cake is now baked for about 50 minutes on the middle rack of the preheated oven. It will be hard to ignore the tempting aroma that will soon fill your kitchen! Once the cake is done, we let it cool completely. If desired, you can dust the cake with some powdered sugar before serving.

Where to Buy Poppy Seeds

You can buy poppy seeds at most large grocery stores in the baking aisle. Health food stores like Whole Foods or Sprouts also carry them. Specialty European food shops, as well as online retailers like Amazon and Walmart, offer poppy seeds in various quantities. Additionally, ethnic grocery stores, particularly Middle Eastern and Indian ones, often stock poppy seeds.

How to Grind Poppy Seeds

The best way to grind poppy seeds is with a poppy seed grinder, which ensures a fine consistency. A clean coffee grinder is another good option; grind the seeds in small batches. You can also use a mortar and pestle for a manual method or a food processor, pulsing in short bursts. A high-speed blender can work too, but use a low setting to avoid overheating.

Tips for Grinding Poppy Seeds

Grind the poppy seeds in small batches to ensure even grinding. Aim for a fine, flour-like consistency. Store any unused ground poppy seeds in an airtight container in the refrigerator or freezer to keep them fresh.

For More Delicious Poppy Seed Recipe Ideas

If you enjoyed this poppy seed cake, be sure to try my other poppy seed recipes, like my traditional poppyseed cake with streusel or my poppy seed cheesecake. Happy baking and love from my Bavarian kitchen to yours!

Looking for more German Baking recipes? Get my Book!

If you enjoy my content, make sure to check out my YouTube Channel Bavarian Bites!

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German Poppy Seed Cake with Cherries & Streusel

Try this traditional recipe for German Mohnkuchen – that’s Poppy Seed Cake with Cherries and Crumble topping – a classic German cake with homemade poppyseed filling. Can be made with fresh or frozen cherries.

Course cake, Dessert

Cuisine German

Keyword German Poppy Seed Cake, German poppyseed cake, poppyseed cake with cherries

Prep Time 45 minutes

Cook Time 1 hour

Total Time 1 hour 45 minutes

Servings 12

Calories 300 kcal

Ingredients

For the Base & Streusel:

• 300 g 2 1/2 cups flour
• 100 g 1/2 cup sugar
• 1 pinch of salt
• 220 g 1 cup butter
• A bit of butter for the pan

For the Filling:

• 1 liter 4 cups milk
• A Splash of rum
• 1/2 tsp cinnamon
• 1 packet bourbon vanilla sugar or 1 tbsp vanilla paste
• 2 tsp grated lemon zest
• 250 g 2 1/4 cups ground poppy seeds
• 100 g 1/2 cup semolina
• 2 tbsp cornstarch
• 150 g 3/4 cup sugar
• 1 tbsp butter
• 1 jar sour cherries drained weight 350 g (12 oz)
• 1 egg size M

Instructions

Step 1: The Base and Streusel

1. First, mix 300 g (2 1/2 cups) flour, 100 g (1/2 cup) sugar, and a pinch of salt in a bowl. Then cut the butter into small cubes and knead it into the flour mixture with your hands until you have nice streusel/crumble. Thoroughly grease a 26 cm (10-inch) springform pan and press two-thirds of the streusel mixture into the pan to form a base and a roughly 5 cm (2-inch) high edge. Place this prepared springform pan in the fridge while you work on the filling.

Step 2: The Delicious Filling

1. Bring 1 liter (4 cups) of milk to a boil in a large pot. Once it begins to simmer, add the rum, cinnamon, vanilla sugar or vanilla paste, and lemon zest. In a separate bowl, mix the ground poppy seeds, semolina, cornstarch, and sugar. Carefully stir this mixture into the boiling milk and let it simmer on low heat for about two minutes. I like to add a tablespoon of soft butter at this point. Then, transfer the mixture to a bowl and let it cool for five minutes.

Step 3: The Finale

1. While the poppy seed mixture is cooling, drain the sour cherries well in a sieve. Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-forced, 350 degrees Fahrenheit). Stir the drained cherries and the egg into the poppy seed mixture. Pour this mixture into the prepared springform pan, smooth it out, and sprinkle the remaining streusel on top.
2. Now, bake the cake for about 50 minutes on the middle rack of the preheated oven. It will be hard to ignore the tempting aroma that will soon fill your kitchen! Once the cake is done, let it cool completely. If desired, you can dust the cake with some powdered sugar before serving.