This is a classic German coffee cake (and my personal favorite), perfect for a nice sunday afternoon with family and friends. It's fast and easy, but anything but boring! Its soft and fluffy bottom, moist and dense layer of poppyseeds and the crunchy crumbles on top... what a delight!
First of all you need to prepare the short pastry for the crumbles because it needs to sit in the fridge for about an hour. Simply combine the butter, sugar and flour in a bowl and knead it to a dough. Form a ball and put it in the fridge.
Then it's time for the quark-dough. Whisk the quark, milk, oil, sugar and salt till it's all mixed together and turns creamy. Then, sift in the flour with the baking powder and knead to a soft dough.
Now the poppyseed filling: Heat up the milk and the butter in a pot till the butter is melted and the milk is about to boil. Pour in the semolina, the sugar and the inside of the vanilla bean and bring to a boil. Quickly remove it from the stove and let the mixture soak for 5 minutes, in the meantime preheat the oven to 180°C / 350°F.
Now you can pour in the ground poppyseeds and cinnamon. When the poppyseed filling is cooled down a little, crack the eggs and stir them in till it's all well combined.
For the quark-dough:
6 tablespoons milk
6 tablespoons canola oil
75g (1/3 cup) sugar
300g (2,5 cups) flour
1 tablespoons baking powder
hint of salt
For the poppyseed filling:
4 tablespoons butter
40g (4 heaping tbsp) wheat semolina
1/2 vanilla bean
4 tablespoons sugar
200g ground poppyseed
a hint of cinnamon
For the crumbles:
100g (3/4 cup + 1 tbsp) flour
50g (1/4 cup) butter (room temperature)
50g (1/4 cup) sugar
> Download the printable recipe here <