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Mohnkuchen | German Poppy Seed Crumb Cake with Berries

Poppy Seed Crumb Cake with Blackberries

Ingredients
  

  • For the cake:
  • 240 ml 1 cup soy milk
  • 80 g 1/4 cup soy yoghurt
  • 1 tablespoon white wine vinegar
  • 100 ml vegetable oil
  • 2 tablespoons ground flax seeds
  • 150 g 3/4 cup sugar
  • 1/2 teaspoon ground vanilla
  • 200 g 1 1/4 cup plus 2 tablespoons poppy seeds, ground (Grind them in a small coffee mill. Make sure the mill is suitable for grinding oily seeds.)
  • 200 g 1 1/2 cups plus 3 tablespoons flour
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 200 g black- and blueberries
  • For the crumbs:
  • 100 g 3/4 cup plus 1 tablespoon flour
  • 50 g 1/4 cup sugar
  • 3 tablespoons vegetable oil

Instructions
 

  • Preheat the oven to 200°C and line a round pan (20 cm diameter) with parchment paper or grease the pan.
  • In a bowl combine milk, yoghurt, and vinegar and let sit to curdle for 2 minutes.
  • Stir in remaining liquid ingredients plus flax seeds.
  • Stir in sugar, vanilla, and poppy seeds.
  • Mix with remaining ingredients.
  • Stir in 3-4 tablespoons of the berries and pour the batter into the prepared pan.
  • Place the remaining berries on top and prepare the streusel topping by combining all ingredients in a bowl.
  • Form large crumbs with your hands and place on top of the cake.
  • Bake for 45 - 50 minutes or until an inserted toothpick comes out clean.
  • Let the cake cool for 15 minutes. Remove pan and let cool completely before serving.