Poppy Seed Streusel
This classic German-style poppy seed cake gets a bold, nutty upgrade with our double-roasted Hasho Poppy Seed Paste. Think buttery crust, a creamy spiced filling, and golden streusel topping—perfect for your next brunch table or cozy afternoon coffee break.
Makes one 9-inch cake
Prep Time: 30 min – Bake Time: 45 min – Total Time: ~1 hr 15 min
Ingredients
For the Dough:
2 cups (250g) all-purpose flour
1/3 cup (70g) sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 cup (113g) unsalted butter, cold and cubed
1 egg
2 tbsp milk
For the Poppy Seed Filling:
1 packet (227g) Hasho Double-Roasted Poppy Seed Paste
1/2 cup (120ml) whole milk
2 tbsp sugar (optional, Hasho is lightly sweetened)
1 tsp cinnamon
Zest of 1 lemon
1 tsp vanilla extract
1 egg yolk
For the Streusel Topping:
1 cup (125g) flour
1/3 cup (70g) sugar
1/2 cup (113g) unsalted butter, cold and cubed
Pinch of salt
Optional: powdered sugar, for dusting
Instructions
1. Make the Dough
In a large bowl, mix the flour, sugar, and salt. Add in cold butter and rub it into the flour until crumbly. Add vanilla, egg, and milk. Mix just until it forms a soft dough. Press into a disk, wrap, and chill for 20 minutes.
2. Make the Filling
In a small saucepan, heat the milk just until warm—not boiling. Remove from heat and stir in the Hasho paste, cinnamon, lemon zest, vanilla, and sugar (if using). Once smooth, mix in the egg yolk. Let cool to room temperature.
3. Make the Streusel
In a bowl, mix flour, sugar, and salt. Add butter and work it in with your fingers until large crumbs form. Chill while you prep the cake.
4. Assemble
Preheat oven to 350°F (175°C).
Roll out dough and press it into a greased 9-inch springform pan, going slightly up the sides.
Spread the poppy seed filling evenly over the crust.
Sprinkle streusel generously on top.
5. Bake
Bake for 40–45 minutes, until the topping is golden and crisp.
Let cool completely before slicing. Optionally dust with powdered sugar.
Serving Notes
Pairs perfectly with strong coffee or a glass of cold milk. This cake keeps beautifully at room temp for 2–3 days, and even better the next day.