German Poppy Seed Coffee Cake

Today, March 28, was the birth date of my Mother. She passed away in 1978 at the age of sixty. Although 38 years have passed, it seems like it was only yesterday. She was truly an ‘Angel on Earth’, never to be forgotten by her family or by the people who’s lives she touched.

I have so many memories of her wonderful cooking and baking. In her honor today I decided to post a German Poppy Seed Coffee Cake.

Poppy seed has long been a popular ingredient in German and Austrian baked goods. Once again, as in the case of Easter bread, there are a great variety of versions. What always seemed to stick in my memory was that my mother’s poppy seed filling was never dry. It was almost as if the poppy seeds were in a vanilla pudding. If my memory serves me correct, she made it like a jelly roll.

Today I’m trying to re-create that ‘pudding filling’ and use it in a Bundt cake.

Print Recipe

German Poppy Seed Coffee Cake

A tender sour cream coffee cake with a custard-like poppy seed filling.

Votes: 1
Rating: 5
You:

Rate this recipe!

Prep Time

20 minutes

Cook Time

45-50 minutes

Servings

people MetricUS Imperial

Ingredients

FILLING

• 1 3/4 - 2 cups milk
• 43 grams (1pkg) vanilla pudding mix, Dr. Oetker 'original'
• 125 grams (1 cup) poppy seed
• 1/3 cup sugar
• 2 tsp lemon zest

CAKE

• 1 1/2 cups sugar
• 3/4 cup margarine
• 1 1/2 tsp vanilla
• 3 eggs
• 3 cups flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp salt
• 1/2 cup walnuts, chopped
• 1 1/2 cups sour cream

Prep Time 20 minutes Cook Time 45-50 minutes Servings people MetricUS Imperial Ingredients FILLING 1 3/4 - 2 cups milk 43 grams (1pkg) vanilla pudding mix, Dr. Oetker 'original' 125 grams (1 cup) poppy seed 1/3 cup sugar 2 tsp lemon zest CAKE 1 1/2 cups sugar 3/4 cup margarine 1 1/2 tsp vanilla 3 eggs 3 cups flour 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp salt 1/2 cup walnuts, chopped 1 1/2 cups sour cream

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

FILLING

1. In a saucepan, over medium heat, combine pudding powder, sugar, poppy seed & lemon zest with cold milk, stirring constantly until it begins to simmer. Simmer for 5 minutes; remove from heat.

CAKE

1. Preheat oven to 325 F. Grease a 12-cup Bundt pan. Using a hand held mixer on medium speed, beat sugar, margarine & eggs, scraping bowl occasionally, for 2 minutes. In a bowl, combine flour, baking powder, baking soda, cinnamon, salt & walnuts. Fold into wet ingredients alternately with sour cream. Spread half of the cake batter in Bundt pan, pushing it slightly up the sides of pan. Spoon poppy/pudding mixture over cake batter. Gently spread remaining cake batter on top. Bake for 45-50 minutes or until tests done. Remove from oven, place a wire cooling rack over pan. Invert & remove pan. Serve with a dollop of Greek French Vanilla yogurt if desired or dust with icing sugar.