Irresistible poppy seed cake with sour cream – quick recipe in an hour recept

Name: Irresistible poppy seed cake with sour cream – quick recipe in an hour
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Butter 100 g; Powdered sugar 150 g; Vanilla sugar 1 packet; Eggs 3 pcs; Plain flour 200 g; Baking powder 1 packet; Ground poppy seeds 150 g; Sour cream 200 g; Milk 100 ml

Easy to prepare
8 portions
60 minutes

Jan, 19. 12. 2025

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This juicy poppy seed cake (Schmandkuchen) combines a delicate buttery dough, rich ground poppy seeds and sour cream. It is ideal with coffee, for guests and for family celebrations. Thanks to simple Czech ingredients and a short preparation time, you can bake it in an hour, yet you get a perfectly moist dessert that tastes good even the next day.

For 8 portions

Ingredients

Butter dough:

Butter 100 g
Powdered sugar 150 g
Vanilla sugar 1 packet
Eggs 3 pcs
Plain flour 200 g
Baking powder 1 packet

Poppy seed layer:

Ground poppy seeds 150 g
Sour cream 200 g
Milk 100 ml

Preparation procedure

Preparing the oven and pan: Preheat the oven to 180 °C (fan or conventional). Grease a round pan with a diameter of 26 cm with butter and dust with flour, or line with baking paper.
Butter dough: In a separate bowl, whip the soft butter with the powdered sugar and vanilla sugar into a fluffy foam (approx. 2–3 minutes of whipping). Add the eggs one at a time and beat until a smooth, light mixture forms.
Combining the dry ingredients: In another bowl, mix the plain flour with the baking powder. Gradually add this dry mixture to the butter batter and beat with a mixer or spatula until a compact dough without lumps forms.
Poppy seed layer: Add the ground poppy seeds, sour cream and milk to the prepared dough. Mix everything thoroughly with a spatula or wooden spoon into a smooth, slightly more liquid mass.
Shaping and baking: Pour the mixture evenly into the prepared pan and smooth the surface with a spatula. Place in the preheated oven and bake for 50–60 minutes, until the surface turns golden and a skewer inserted does not come out too wet.
Finishing: Take the cake out of the oven and let it cool briefly (10 minutes). Then invert it onto a wire rack and let it cool completely so the flavors meld and the cake gains optimal moistness.

Total preparation time

Preparing the dough and filling: 15 minutes
Baking: 50–60 minutes
Total: 1 hour

Number of servings

8–10 (serve a portion to taste; cut the whole cake into 10 slices)

Tips and variations for a perfect result

Lemon zest: Before adding the poppy seeds, grate the juicy zest of half a lemon and gently fold it into the batter for a fresh aroma.
Jam delight: If you like sweeter desserts, lightly spread apricot jam over the cake surface before baking and then sprinkle a thin layer of poppy seeds.
Serving: The cake tastes excellent warm or the next day – it remains moist and juicy.
Fruit on top: For a milder flavor, add some fresh or thawed sour cherries or raisins on top during the last 10 minutes of baking.

Conclusion

This poppy seed cake with sour cream (Schmandkuchen with poppy seeds) is a great choice for a quick homemade treat. Thanks to the simple procedure and readily available ingredients, you have a flavor-packed dessert ready within an hour. Poppy seeds add nutritional value and characteristic aroma, while the sour cream ensures moistness and tenderness. Prepare it for coffee, for guests, or as a sweet finishing touch on Sunday. You will surely fall in love with it quickly!