Description
A classic German crumb cake made with a soft yeast-leavened dough and buttery streusel topping. Perfectly tender, subtly sweet, and irresistibly crunchy on top.
Ingredients
- All-Purpose Flour: 2 1/2 cups – For both the dough and the streusel.
- Granulated Sugar: 1/3 cup (dough) + 1/3 cup (streusel) – Sweetens both layers.
- Active Dry or Instant Yeast: 2 1/4 teaspoons – For the leavened base.
- Milk: 3/4 cup, warmed – Activates the yeast and moistens the dough.
- Unsalted Butter: 6 tablespoons (dough) + 6 tablespoons (cold, for streusel) – Adds richness and creates that crumbly top.
- Egg: 1 – Binds the dough.
- Salt: 1/2 teaspoon – Balances the flavors.
- Lemon Zest (optional): 1 teaspoon – Brightens the dough.
- Vanilla Extract (optional): 1 teaspoon – Adds a subtle aromatic sweetness.
Instructions
- Preheat: Set oven to 350°F (175°C) and grease a 9×13-inch pan.
- Make the Dough: In a bowl, mix warmed milk, yeast, and sugar. Add egg, melted butter, flour, salt, and zest. Knead until smooth. Let rise until doubled (about 1 hour).
- Make Streusel: Combine flour, sugar, and cold butter. Use pastry cutter or fork to make coarse crumbs.
- Assemble: Press dough into the prepared pan. Sprinkle streusel over evenly.
- Bake: 30–35 minutes until golden and cooked through. Let cool before slicing.
Notes
- Use cold butter for a crumbly streusel.
- Add a layer of sliced fruit under the streusel for variation.
- Dough can be made ahead and refrigerated overnight.
- Best served slightly warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg