Poppy Spelt Streusel Cake


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This delicious poppy spelt streusel tray bake, adapted from Küchengötter, has a layer of low-fat Quark (German fresh cheese) oil bottom crust, that is topped with a homemade cinnamon flavoured poppy seed filling, then scattered with a crumbly spelt streusel. It is great for brunch or an afternoon tea/coffee break. Serve warm with some whipped cream if desired.

Poppy FillingStreusel ToppingQuark Oil Dough
  • 375 ml Milk
  • 100 g Sugar
  • 2 tsp Lemon zest
  • 1/2 tsp Cinnamon powder
  • 25 g Butter
  • 250 g Ground poppy seeds
  • 50 g Cornstarch
  • 1 Egg, at room temperature
  • 100 g Butter, softened
  • 100 g Sugar
  • 150 g Refined spelt flour
  • Pinch of salt
  • 150 g Low fat Quark, at room temperature
  • 6 tbsp Milk, at room temperature
  • 6 tbsp Sunflower oil
  • 75 g Sugar
  • 150 g Refined spelt flour
  • 150 g Whole spelt flour
  • 15 g Baking powder
  1. In a large saucepan, whisk together 350 ml milk, sugar, lemon zest, cinnamon, butter and ground poppyseeds. Bring the mixture to a boil. Remove the saucepan from the heat. Cover the saucepan and leave it at side for 10 minutes.
  2. Mix the cornstarch with 25 ml milk in a bowl until smooth. Stir into the poppy mixture and bring it to a simmer. Remove from the heat and stir in the egg. Cover it with a plastic film and allow it to cool to room temperature.
  3. Place butter, sugar, spelt flours and salt in a mixing bowl. Mix with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
  4. Line a 33-cm/13-inch baking tray with parchment paper. Preheat the oven to 200C/400F. Place everything for the bottom in a mixing bowl. Using a handheld mixer fitted with dough hooks, stir until you have a smooth dough.
  5. Place the dough in the prepared baking tray and roll it out evenly. Spread the poppy mixture over the dough. Top with the prepared streusel. Place it in the middle rack of oven. Lower the over temperature to 180C/350F and bake for 45 minutes until golden brown.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

97 comments:

Angela @ My Golden Pear 4/11/13 17:47

I love baking with spelt flour and we have a good choice in the shops now. The poppy seed filling is very intriguing. As always - lovely!

[Reply]
ela@it's better when I make it myself 4/11/13 18:07

Beautiful recipe, Angie. I bake with poppy seeds around Christmas, but I might have to try this one a little earlier. Thanks! ela :)

[Reply]
My Inner Chick 4/11/13 18:16

These look good enough to DEVOUR! YUmmmm. beautifully presented, Angie. Xx

[Reply]
Pam 4/11/13 18:22

It looks so delicious!

[Reply]
Kiran @ KiranTarun.com 4/11/13 18:28

Great use of poppy in the filing!! I want!!

[Reply]
Gloria Baker 4/11/13 18:57

Angie I love all wih poppy sedes and this look wonderful, so good!xo

[Reply]
Rosa's Yummy Yums 4/11/13 21:29

It looks fabulous! I love that poppy seed filling.

Cheers,

Rosa

[Reply]
Jasna Varcakovic 4/11/13 21:49

Spelt in a sweet company ; looks adorable!

[Reply]
Norma Chang 5/11/13 00:53

Love the poppy filling. Do you ground your own poppy seeds?

[Reply]
Liz Berg 5/11/13 01:35

Such gorgeous bars, Angie! I have a great fondness for streusel topping...yum!

[Reply]
Amy (Savory Moments) 5/11/13 01:46

Wow, Angie - your baked goods never cease to amaze me with their creativity!

[Reply]
Tricia Buice 5/11/13 02:33

Wow Angie - this is so creative and beautiful! I love poppy seeds but never thought to add them to cake. Yum!

[Reply]
Elisabeth Foodandthrift 5/11/13 02:44

Angie, I would call these super delicious poppy seed filled cake; bars! Since they are baked
with a dough bottom...and filling, they are more like bars! Love the streusel topping as well...but the filling?...is to 'die for'...I love, love poppy seed filling, and your superb filling would also be excellent in strudel and in a special Danish...yumm! xo

[Reply]
Chris Scheuer 5/11/13 02:49

Looks so good Angie. I'm such a sucker for poppy seed. I already know I would love this! Add a bit of crumble and you've got me sold!

[Reply]
Julia | JuliasAlbum.com 5/11/13 03:35

I love poppy seed fillings! This cake looks so amazing, that would be such a perfect breakfast for me!

[Reply]
Mich PieceofCake 5/11/13 05:05

Hi Angie, I love it that you are using such unique ingredients. The crunchy streusel must go very well with the cheese layer!

[Reply]
Lisa H. 5/11/13 05:33

Fabulous slice. ideal for picnic :D

[Reply]
Dawn Yucuis 5/11/13 05:33

I love poppy seeds. This looks so good, right up my alley!

[Reply]
Lenia 5/11/13 07:36

I usually use poppy seeds for sprinkling over my salad. In this recipe they play a major role!
Love it! Kisses,dear Angie!

[Reply]
What's Baking?? 5/11/13 08:50

I love all your bakes and you are so adventurous with all the ingredients. Simply scrumptious.

[Reply]
Lite Home Bake 5/11/13 09:14

Hi Angie! This is something new to me, it looks delicious! I always learn new things from you, it's like a lesson a visit :)) Thanks for sharing!

[Reply]
Dajana 5/11/13 09:54

I would be in heaven with a tray of these. Great combination indeed. I absolutely must give it a try. You have the most delicious collection of bars/cakes of this type.

[Reply]
Marta @ What should I eat for breakfast today 5/11/13 10:33

This cake is quite popular in Poland :) And so delicious!

[Reply]
Katerina 5/11/13 11:34

I know quark but I have never tried it! I think I must go find it! Delicious cake!

[Reply]
Munatycooking 5/11/13 12:08

Another amazing creation! The clicks are beautiful ;)

[Reply]
easyfoodsmith 5/11/13 12:26

Beautiful cake Angie! I am loving the poppy seeds in it. Got to hunt for spelt flour ;-)

[Reply]
Ashley 5/11/13 12:34

This is so unique with that poppy seed filling! And I don't think I can turn down anything with a crumble topping : ) It looks delicious! Have a great day Angie!

[Reply]
Joanne 5/11/13 12:50

I'm such a sucker for anything with poppy seed filling! Love these bars!

[Reply]
Sam Hoffer @ My Carolina Kitchen 5/11/13 12:55

Love the poppy seeds & cinnamon. This would be delicious this morning with my cup of coffee.
Sam

[Reply]
Jenn S 5/11/13 13:20

I'll be honest.. I love anything with a streusel topping!!!!

[Reply]
Tertúlia da Susy 5/11/13 16:53

Que maravilha!
Kiss, Susana
Nota: Ver o passatempo a decorrer no meu blog:
http://tertuliadasusy.blogspot.pt/2013/11/crumble-de-marmelo-com-aveia-e-nozes.html

[Reply]
Abbe@This is How I Cook 5/11/13 17:19

My father loves anything poppy seed. When he was a child poppy seed anything were his favorite treats. I will have to make this for him if he ever comes to visit!

[Reply]
Nammi 5/11/13 17:20

I am getting very curious about this spelt flour, we dont get them here so next time I go a broad will look for it :) the bars look delicious

[Reply]
Erin | The Law Students Wife 5/11/13 17:23

I'm a total sucker for streusel anything! I'll take 4 slices please.

[Reply]
Priya Suresh 5/11/13 17:40

Wat a fantastic streusel cake, they looks incredible.

[Reply]
Asha Shivakumar 5/11/13 18:40

Yummy cake Angie. Love the poppy seeds in it, makes for a beautiful crunch.
Ofcourse pinning it.

[Reply]
Angie Schneider 5/11/13 19:17

@Norma Chang Yes, I used coffee grinder to make poppy powder.

[Reply]
Cheap Ethnic Eatz 5/11/13 19:37

Angie your streusel cake looks amazing and so moist. I love poppy seeds but never tried a dessert that used it as the actual filling. Will have to keep this one in mind to try.

[Reply]
Cristina 5/11/13 21:32

I luv desserts like this with a streusel topping. Beautiful!

[Reply]
Choclette 5/11/13 21:46

I do love your recipes, not only do they always look so enticing, but they are unusual too. No idea where I could ground poppy seeds, but I'm really liking the sound of this recipe.

[Reply]
Cass @foodmyfriend 6/11/13 01:01

What a cool mix of flavours! Never would have thought to mix them. Looks totally yummy though :)

[Reply]
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. 6/11/13 02:34

Your list of ingredients is truly incredible. Top quality all the way and the result, beautiful. I could see these squares being a huge hit over the holidays... thanks Angie.

[Reply]
Viviane Bauquet Farre - Food and Style 6/11/13 02:35

I love the addition of cinnamon in this cake, Angie. It looks wonderful!

[Reply]
Koko 6/11/13 02:41

Yum....looks lovely! I'm thinking a big ol' piece with a nice cup of tea. Yes please!!

[Reply]
Kitchen Belleicious 6/11/13 04:09

look at those layers of goodness! Wow! Mouth watering and perfection. Great job Angie!

[Reply]
Guru Uru 6/11/13 07:48

This cake looks absolutely delicious, I love the poppy and streusel together :D

Cheers
CCU

[Reply]
Violeta Pasat 6/11/13 08:18

I love that beautiful streusel topping.Looks delicious and the images speak for themselves,as usual ;)

[Reply]
dentistvschef 6/11/13 09:08

Any crusted streussel topping sweet bites will blow my taste buds away...
simply delicious!

[Reply]
TasteHongKong 6/11/13 11:42

The topping, the filling all looks so inviting, and I believe it is fun making the cake, especially the streusel, isn't it!

[Reply]
Alida 6/11/13 13:16

It is a wonderful cake Angie! So tasty and delicious!

[Reply]
Barbara 6/11/13 13:30

This is a new one on me, Angie. Don't think I have ever seen a bar with a poppy seed filling! Very unusual and I bet it's delicious.
(Agree about the carbs, but this time of year, difficult to ignore.)

[Reply]
kitchen flavours 6/11/13 15:43

Lovely bars, Angie! Would love to try quark!

[Reply]
Asmita 6/11/13 17:21

Gorgeous cake Angie. Love it!

[Reply]
Catherine 6/11/13 18:53

Dear Angie, This is a favorite!! I love it!! Blessings dearest. Catherine xo

[Reply]
Jeanette 6/11/13 18:58

I love the idea of poppy seed filling. It reminds me of a pastry one of my neighbors used to make when I was growing up.

[Reply]
Erica 6/11/13 19:05

This is so cretive and looks delicious, Angie!

[Reply]
Eva Taylor 6/11/13 20:14

This sweet reminds me of a lovely hungarian treat made with poppy seeds, it's more of a roll, but the poppy seeds are moist and sweet like dates! It's usually made around Christmas time, they also have a walnut version of the same roll. I love that you're using spelt in this too, it's such a tasty grain and so much more nutritious than flour. The streusel topping is wonderful too.

[Reply]
tigerfish 7/11/13 02:31

I also thought the poppy seed filling is so unique. Usually these seeds are used as sprinkles/garnish or toppings on breads/cakes.

[Reply]
Reeni 7/11/13 02:39

These look crazy delicious Angie! I love the poppy seed filling! This is why I wish we were neighbors!

[Reply]
Anne Regalado 7/11/13 05:06

Haven't tried poppy seeds in my bakes yet and spelt of course :p These bars look wonderful and perfectly-baked ! Gorgeous photos as always , Angie :D I'm gonna pin it !

[Reply]
Ann Jones 7/11/13 13:07

I love using poppy seeds in baked goods! Your recipe looks beautiful and like something I would enjoy!

[Reply]
thecompletecookbook 7/11/13 13:42

This got my taste buds dancing about Angie.
:-) Mandy xo

[Reply]
Magda 7/11/13 14:11

It looks very Eastern European, but I don't remember seeing a recipe for a quark oil dough anywhere.
We usually put quark cheese layer on it like this http://www.mojewypieki.com/przepis/seromak
But I love the idea, I must try it, it looks delicious.

[Reply]
Blog do Chocolate 7/11/13 15:31

Hello Angie,

I loved your photos and enjoyed a lot your spelt cake, "sounds" delicious ! :)

Cheers,

[Reply]
Stephanie @ henry happened 7/11/13 17:13

this sounds amazing. there's not enough poppy based cakes out there!

[Reply]
Pamela @ Brooklyn Farm Girl 7/11/13 17:26

Looks beyond delicious! Love a good streusel cake!

[Reply]
lisa is cooking 7/11/13 17:32

I can never resist streusel or poppy seeds. This looks fabulous!

[Reply]
Beth 7/11/13 18:20

I love the idea of a poppy seed filling. Sounds delicious!

[Reply]
Fimère 7/11/13 20:15

absolument délicieux
bonne soirée

[Reply]
Jean | DelightfulRepast.com 7/11/13 21:32

Angie, I love a good tray bake! And I just discovered an unopened bag of spelt flour in my freezer, so ... Yay!

[Reply]
Rosita Vargas 7/11/13 22:20

Realmente una delicia me gusta el streusel en las recetas muy bueno me encantó,abrazos.

[Reply]
Sarah | The Sugar Hit 8/11/13 01:58

I LOVE poppy seed desserts! This looks gorgeous!

[Reply]
claudia lamascolo 8/11/13 02:18

your just amazing ... what a great recipe and photo thank you Angie!

[Reply]
Vicki Bensinger 8/11/13 04:45

I don't think I've ever seen ground poppy seeds but it sure looks good. An interesting recipe and with lemon and cinnamon - I'm saving this to try sometime. Looks great!

[Reply]
grace 8/11/13 10:27

this is the most unique streuselized creation i've ever seen, angie--how delicious!

[Reply]
Sokehah Cheah 8/11/13 17:11

Such nice crunchy bars. I don't mind having these for my breakfast too!

[Reply]
sophiesfoodiefiles 8/11/13 23:02

I love anything baked with spelt flour & quark, of course! Your bars look so delectable & yummy too! I can't wait to make them tomorrow,...yummmmm! :)

[Reply]
Paula @ Vintage Kitchen Notes 9/11/13 00:26

I love fillings like this one that are loaded with poppy seeds. The crust is intriguing Angie, a great recipe to try for sure!

[Reply]
Sanjeeta kk 9/11/13 07:32

Stunning cake as usual..looks delicious!

[Reply]
Michael Toa 9/11/13 09:11

oh wow... they look awesome! I don't think I'll need the extra whip cream... few slices of those and a nice cup of coffee... YUM!

[Reply]
Kathy 9/11/13 13:07

Angie, I have never baked with spelt flour before. I have to give it a try…this looks so totally delicious! I make poppy seed rolls every holiday season…a tradition!

[Reply]
Mother Rimmy 9/11/13 16:29

Perfect recipe for holiday brunches. I love anything with streusel on top!

[Reply]
lena 9/11/13 16:47

all the delicious goodness in this cake and your streusel makes them so tempting looking !

[Reply]
Soni 9/11/13 23:48

So healthy and delicious looking Angie!!I could really enjoy some with my tea :)

[Reply]
Ilke 10/11/13 14:26

Since your spelt bread, I always have spelt flour now in the pantry. what a good cake for breakfast :)

[Reply]
Helene Dsouza 11/11/13 12:13

I still haven't found a place here to get quark. Did you use a more harder quark or a more liquid version? We love poppy seed cakes of all types and I think my mum will be able to make it at home. We get white poppy seeds here so maybe I can substitute the quark by mixing fresh cottage cheese with some yogurt =P

[Reply]
Angie Schneider 11/11/13 13:20

@Helene Dsouza I used the firm one...don't see the liquid version here.

[Reply]
Hema 11/11/13 16:03

Wish I could have a couple of those cakes, they look fantastic..

[Reply]
Terra 13/11/13 04:39

Just so beautiful, and really sounds delicious! I love bar recipes, and they travel well when I am out traveling for work:-) Yum, Hugs, Terra

[Reply]
Elzbieta Hester 13/11/13 20:26

Made it and ate it! Fantastic! Thanks, Angie.

[Reply]
Anne ~ Uni Homemaker 15/11/13 08:27

I love anything with streusel topping. This cake looks delectable Angie. Have a wonderful weekend!

[Reply]
Amelia 17/11/13 11:04

Hi Angie, this is very delightful. Look awesome, great to go with coffee. :))

Have a wonderful weekend.

[Reply]
Nisa Homey 24/11/13 03:44

Angie, I LOVE THIS!! I bet they tasted yum!!

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Buzzzzzzzzzzzzzz

Friends

Google+ Followers

Join Us

angiesrecipes
Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top
Blogging tips