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Saftiger Aprikosenkuchen mit Mohn und Quark, in Stücke geschnitten und mit Puderzucker bestäubt. Im Anschnitt sieht man die cremige Quarkschicht und die gebackenen Aprikosen im dunklen Mohnteig.

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.

Course Dessert
Cuisine Austrian, German
Keyword austrian poppyseed cake, old fashioned poppyseed cake, poppyseed cake with apricots
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 300 kcal

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

  1. Preheat the oven to 320°F or 160°C conventional heat.
  2. Line a deep baking sheet or rectangular pan measuring about 42 × 29 cm or 16½ × 11½ inches with parchment paper.
  3. Wash, halve, and pit the apricots.

  4. For the quark layer, mix the eggs, powdered sugar, quark, vanilla, cornstarch powder, and lemon juice until smooth. Set aside.

  5. Place the eggs and salt in a large bowl. Beat on high speed while gradually adding the sugar and vanilla sugar.
  6. Continue beating for 8 to 10 minutes, until pale, thick, and fluffy.
  7. Slowly pour in the oil. Add the yogurt or sour cream and rum extract and mix briefly.
  8. Combine the flour, ground poppy seeds, and baking powder.
  9. Fold the dry ingredients gently into the egg mixture.
  10. Spread the batter evenly in the prepared pan.
  11. Spoon the quark mixture over the batter and spread it gently.
  12. Arrange the apricot halves closely together, cut-side up.
  13. Bake on the middle rack for about 45 minutes.
  14. The quark layer should be set, and a skewer inserted into the poppy seed cake should come out without wet batter.
  15. 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.