Mohnkuchen (Austrian Poppy Seed Cake)

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(Original Post Date:  December 17, 2010)

I love this poppy seed cake.  It is so rich and buttery, and tastes so wonderful when it’s nice and warm – fresh out of the oven.  Serve it with a cup of tea for an afternoon snack, or for dessert.

Poppy seeds can be expensive, but I seem to have good luck finding them with the Indian Spices (they come in these huge jars, for almost the same price as the teeny tiny spice aisle bottles).  I have also found big plastic jars of poppy seeds at Smart and Final, for very reasonable prices.

Mohnkuchen:

  • 3/4 c. poppy seeds
  • 1/2 c. boiling water
  • 3/4 c. + 2 T. unsalted butter (1 3/4 sticks)
  • 1 c. sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/3 c. flour
  • 2 tsp. baking powder
  • 1 tsp sea salt
  • 1/4 c. powdered sugar

1.  Mix the poppy seeds and boiling water, and allow to sit for 5-10 minutes.  Using a stick blender (or food processor) grind the poppy seeds until cracked.

2.  Sift the flour, baking powder, and salt.

3.  Cream the butter and sugar.

4.  Add the cooled poppy seed mixture and both extracts to the butter/sugar mixture.

5.  Beat in the eggs, one egg at a time.

6.  With a rubber or silicone spatula, fold in the flour mixture until just combined.  Do not over mix.

7.  Bake at 350 degrees in a greased angel food cake pan for 35 minutes.  (I sprayed the pan with Pam for baking to grease).

8.  Remove from the oven and cool for 5 minutes.

9.  Invert the cake onto a plate and dust the top with powdered sugar.  Serve warm, or at room temperature.

Comments

  1. Mattison Mania says:

    You absolutely brought tears to my eyes!
    It’s been 17 yrs since I’ve been back from Germany, and one of the most amazing cakes my grandmother would make on our Sunday brunches was Mohnkuchen (we called it Mohntorte). It’s one of the few recipes I didn’t get from her before she passed. Anyone I speak to, especially about Germany and German cuisine, know I always bring up the amazing Mohntorte and quiz them if they know where I can buy it or if they know of an ‘Oma’ with a recipe I can snag. I’ve always, very sadly, come up empty handed.
    Until now … here she sits in all her glory … and with recipe! Thank you, thank you, thank you from the bottom of my heart. This Sunday is going to be super-wonderful this week! :-)

  2. Mika Mika says:

    I’m so glad that I could share this recipe with you! Mohnkuchen is one of my father’s favorite cakes from back home in Austria. Let me know how it turns out – I hope you like it! :)

  3. Gene says:

    Hello Mika,

    Can you teach us to make the German Cake called BeeStings?

    I love your Macadamia ice cream recipe. It’s perfect.

    Thank you,

    Gene

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