German Poppy Seed Pudding Cake (Mohenkuchen)

1 1/2 cups flour
1/8 teaspoon salt
1/4 cup lukewarm water
1 1/2 teaspoons active dry yeast
1/4 cup sugar
1/4 cup butter, softened
2 eggs
1 package (3 oz.) vanilla pudding mix (not instant)
1 1/4 cups milk
2 tablespoons butter
1/2 cup poppy seeds
1/2 teaspoon almond extract

Mrs. Maathuis of Salt Lake, Utah, shares her mother’s favorite poppy seed and pudding cake recipe. I like it too! Serves 12.

Grease a 7×11 baking pan with sides, set aside.

Combine flour and salt in mixing bowl. Make a hollow in center of flour. Stir together warm water, yeast and 1 teaspoon sugar; pour into hollow in flour. Allow to raise until foamy.

Add 1/4 cup softened butter, 1 beaten egg and the sugar to flour; stir together with yeast. Knead dough until well mixed. Pat dough into the bottom of prepared pan. Cover and allow to rise double in bulk while preparing next step.

Preheat oven to 325 F

Using 1 1/4 cups milk, prepare pudding mix according to package directions. Remove from heat, stir in 2 tablespoons butter. Cool. Stir in poppy seeds, almond extract and 1 beaten egg. Carefully spread pudding over raised dough. Bake 25-30 minutes or until lightly browned on bottom.

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