Poppy Seed Pear Cake with Raisins

Description: Poppy seed cake is really popular in Germany. The classic version is often baked with pears. In this recipe, you'll find an easy guide on how to make this cake. It's probably the cake we get asked about the most, because poppy seed cake isn't necessarily the easiest cake. But don't worry – with this recipe, it's really simple and will definitely work!

Favorite Baking Easy Sweet Quick

Author: Daniel

Publication Date: 2024-12-20

Category: Cake

Cuisine: German

Preparation Time: 1H

Baking Time: 1H

Total Time: 3H

Yields: 12 slices

Ingredients

• 100 g flour
• 0.5 tsp baking powder
• 40 g sugar
• 40 g butter
• 1 small egg
• 1 pinch salt
• 10 g butter (for greasing the springform pan)
• 750 g peeled, cored pears
• 32 g vanilla sugar
• 60 g sugar
• 40 ml water
• 40 ml pear juice (50%)
• 500 ml full-fat milk
• 250 g ready-made poppy seed mixture
• 100 g semolina
• 100 g sugar
• 1 packet 8 g vanilla sugar
• 125 g butter
• 0.5 cl brown rum (40%, unflavored)
• 2 eggs (medium)
• 125 g raisins

Instructions

1. Prepare the base: Note: The recipe is for a base without a rim. If you prefer a cake with a rim (as shown in the picture), you will need to double the ingredients for the base.
2. Mix the ingredients: Start by mixing the ingredients for the base in a bowl. The butter must be melted.
3. Knead the dough: Next, knead the ingredients into dough and form the base in the springform pan.
4. Grease the springform pan: Tip: If you are making the cake without a rim, grease the springform pan with butter.
5. Peel the pears: Next, you need to make the pear compote. First, peel and core the pears.
6. Cut the pears: Then, cut the pears into approximately 1×1 cm pieces and place them in a pot.
7. Cook the pears: Now, add the remaining ingredients to the pot and cook the pears in the sugar syrup until soft. Depending on the type of pears, this can take up to 30 minutes.
8. While the pears are cooking, prepare the filling.
9. Milk and poppy seed mixture: For the filling, add the milk to a large pot and add the poppy seed mixture, semolina, sugar, and vanilla sugar.
10. Bring this to a boil.
11. Add butter: Once it boils, remove the mixture from the heat and add the butter in small pieces.
12. Add rum: The butter melts in the mixture, and you then add the rum.
13. Briefly boil again: Next, you can briefly bring the mixture to a boil again.
14. Eggs and raisins: In the next step, whisk the eggs and add them along with the raisins to the mixture.
15. Add pear compote: Important: Finally, take the pear compote and add it to the mixture without the liquid. The sugar water from the compote is not needed as it would make the filling too runny.
16. Bake the cake: Finally, pour the mixture into the springform pan over the base and bake the cake for 60 minutes at 180°C. Afterward, let the cake cool for 30 minutes, then place it in the fridge for at least 90 minutes.
17. Remove the springform pan: Tip: Slowly remove the springform pan after it has cooled in the fridge.

Nutritional Information