I came across this delicious cake during my last trip to Germany in 2016. It doesn’t look like much… but wow! It. Is. Amazing! It’s a robust type of coffee cake with just a hint of sweetness. If you don’t like the super sugary desserts this might be the one for you!

I have made Mohnkuchen twice using this recipe and have made some minor adjustments for my own tastes. The cake I had in Germany, as pictured above, had a thinner crust and a thicker top. I ended up preferring that, so the second time I made it I divided up the crust batter to favour the top.

The recipe is in German, and the google translate makes it a little confusing, but basically what you want to do is grind up the poppy seeds in a food processor, mix it with the remainder of the filling ingredients and cook in on stove top. (I have a ninja blender and it worked out fine) I believe the rest of the recipe is straightforward but if you have any questions let me know!

These are the ingredients you need to make the cake:

Dough:

150g butter
100g sugar
300g flour
2 eggs
1/2 sachet of baking powder — (this is referring to Baking Powder packets. Dr.Oetkers has some available that you can buy at Walmart. I don’t have packets so I looked up the grams in a packet, 14g, and used 7g of baking powder)

Poppy seed filling:

200g ground poppy seeds
100g sugar
100g soft wheat semolina — (This is cream of wheat. You can get this typically in the oatmeal aisle in every grocery store)
500ml milk — (The first time I made the cake I used Almond milk. It did work, but I found it wasn’t as creamy as the beloved cake I had in Germany. The second time I made it I used 2% and it was much better. Although if you want it super creamy, I’d probably try using half and half)
1 egg

You can find the complete recipe here!

Enjoy!