The German New Years cake is a traditional round cake with three layers of different fillings: poppy seeds, nuts & apple. Going back to pre-Christian days, ring-shaped breads and cakes were always considered fortunate because they signified continuity by ‘coming full circle’ or ‘the circle of life’.
The start of the new year has a tenancy to turn even non-believers a bit superstitious. All around the world, New Years Day is filled with traditions and symbolic ritual with many of the traditions revolving around food. Certain foods symbolize wealth, prosperity, health and good luck for the coming year. In some cultures, cakes or bread have symbolic items baked inside.
Poppy Seed is believed to bring a year of abundance. Nuts are a symbol of new life and potential. Apples, along with healing properties should bring a ‘sweet new year’!
Keeping all that in mind, it seems like a good reason to invest some time into making this special layered GERMAN NEW YEARS CAKE.
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- 3 1/3 cups (400 gm) flour
- 7/8 cup (200 gm) butter,
- 3/4 cup (85 gm) powdered sugar
- 2 eggs
- 2 Tbsp sour cream
- 200 grams (scant 1 1/2 cups) poppy seed, ground
- 3 1/2 Tbsp (50 gm) butter,
- 1/4 cup (50 gm) sugar
- 1/3 cup (50 gm) raisins
- 1 cup milk
- 1 Tbsp honey
- 1 Tbsp rum
- 1-2 tsp vanilla extract
- 1 lemon, zest only
- 1 1/2 cups (150 gm) almonds or hazelnuts or a mix of both, ground
- 1 Tbsp sugar
- 1/2 cup milk
- A sprinkling of cinnamon & cloves
- 4-5 apples, peeled & cut in 1/4" cubes
- 2 Tbsp (30 gm) butter,
- 2 Tbsp sugar
- 1 egg
Ingredients
Cake Dough
Poppy Seed Filling
Nut Filling
Apple Filling
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- In a large bowl, combine dough ingredients & knead until smooth. Wrap in plastic wrap & place in refrigerator for at least 1 hour or overnight.
- In a small saucepan, combine all poppy seed ingredients. Place over LOW heat for 1-2 minutes; remove from heat & cool.
- In a small bowl, combine all nut filling ingredients; set aside.
- In a small saucepan, saute peeled & chopped apples over low heat with butter & sugar. Do not add any water as they need to be semi-soft, NOT MUSHY.
- Divide chilled dough in HALF, then divide one of the halves into THIRDS. Roll out the largest piece into a circle big enough to cover the bottom & sides of a 12-inch spring form pan. Make sure to have a bit hanging over the top of the ring.
- Add the poppy filling. Roll out one of the small pieces of dough to fit neatly on top of filling. Gently cover with nut filling. Roll second small piece of dough; fit over nut filling. Add apple filling layer. Fold extra dough edges onto apples & top with third piece of dough. Your dough base & dividers should all be rolled quite THIN.
- Preheat oven to 350 F. Beat egg & add a tiny bit of water. Brush it over top surface. Bake for about 1 hour & 20 minutes until golden. Remove from oven & place on a wire rack to cool. This cake is best if left in a cool place for a day or two before serving so the flavors will marry. Dust with a layer of powdered sugar before serving.
- When you're making this type of cake, never hesitate to adjust the quantity of any one of the filling layers to make it not as thick if you feel it might be too overpowering to your personal taste.
Dear Alice, could you please tell me the German name of this cake. My grandmother ALWAYS prepared it New Year’s Eve Day and told me the “why” of the ingredients included. She was born in 1900 and died in 2000, so I can no longer ask her.
Hi Laurie, I’ve only known the cake as ‘German New Years Cake’ but my guess would be Mohn Apfel & Nusse Cake. Thanks for your interest in the blog.