Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup poppy seeds
- 1/4 cup milk
- 1/4 cup sour cream
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup Schmand (German-style sour cream)
Special equipment needed:
- 9-inch springform pan
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the springform pan with butter or cooking spray.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream. Mix until just combined.
6. Pour the batter into the prepared pan and smooth out the top with a spatula.
7. In a small bowl, mix together the Schmand and vanilla extract. Spread the mixture over the top of the cake batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan.
10. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 305
Fat: 18g
Carbohydrates: 30g
Protein: 5g
Sodium: 150mg
Sugar: 14g
Substitutions for ingredients:
- Poppy seeds: You can substitute with sesame seeds or chopped nuts.
- Schmand: If you can't find Schmand, you can use regular sour cream or Greek yogurt.
Variations:
- Lemon poppy seed cake: Add the zest of one lemon to the batter for a refreshing twist.
- Streusel topping: Mix together 1/2 cup flour, 1/4 cup sugar, and 1/4 cup cold butter to make a streusel topping. Sprinkle over the Schmand layer before baking.
- Chocolate chips: Fold in 1/2 cup chocolate chips to the batter for a chocolatey version of the cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients to avoid a tough cake.
- Let the cake cool in the pan for 10 minutes before removing the sides to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the oven at 350°F (180°C) for 5-10 minutes before serving.
Presentation ideas:
Dust the top of the cake with powdered sugar or garnish with fresh berries.
Garnishes:
Powdered sugar, fresh berries, whipped cream.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, bake it for a few more minutes until it's fully cooked.
- If the Schmand layer is too thick, try spreading it out more evenly before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Mohnkuchen mit Schmand is a traditional German cake that's popular during the holiday season. It's made with poppy seeds and Schmand, a type of sour cream that's common in Germany.
Flavor profiles:
The cake has a nutty and slightly sweet flavor from the poppy seeds, while the Schmand layer adds a tangy and creamy taste.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: German