My daughter Charis was supposed to have baked cupcakes today, but changed her mind after a late night 😉 So, as there was plenty of butter in my kitchen, I thought I’d knock up a Streuselkuchen (crumble cake).
It has a light and moist yeast base and a really yummy crunchy buttery crumble topping. next time I’ll add some fruit into it.

For the Dough:
4 cups Plain Flour (All Purpose Flour)
115g Unsalted Butter
1 Egg
100g of Sugar
1 sachet Active Dry Yeast
1/4 teaspoon Salt
250ml Milk, lukewarm
For the Crumb Topping:
250g Unsalted Butter, cut into tiny cubes
250g of Sugar
1 sachet of Vanilla Sugar, or vanilla essence if you don’t have vanilla sugar
500g Flour
Additional Ingredients:
2 -3 tablespoons Powdered Sugar
Dissolve 1 teaspoon of sugar in half of the wam milk (not too hot), add the yeast and 2 tablespoons of the flour. Cover and allow this mixture to sit in a warm place for 1 hour.
Combine remaining dough ingredients then add in the yeast mixture. Mix with dough hooks/spirals (if you have a mixer) until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
Before putting itnto the oven, give the dough anough good kneading. The dough should not be sticky. If necessary ad a bit more flour.
Preheat oven to 400°F (200°C).
Grease (butter) a baking sheet / flat rectangular tin. Transfer dough to baking sheet / tin and spread it evenly.
Prepare the crumbs by mixing the butter, vanilla sugar /essence, cinnamon and sugar. Gradually work in flour until mixture becomes dry and crumbly. The way you work it in is by rubbing your fingers or hands in the floury mix
Sprinkle crumbs over dough, distributing them evenly.
Allow cake to sit and rise for another 30 minutes.
Bake cake for around 30 minutes or until crumbs and crust become golden brown.
Remove cake from oven and allow to cool completely.
Before serving, sift powdered sugar onto top of cake for decoration.


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