Streuselkuchen (crumb cake)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sugar |
| ¼ | cup | Brown Sugar |
| 2 | teaspoons | Cinnamon |
| 2¼ | cup | Flour; Unbleached, Unsifted |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | pack | Yeast; Dry |
| 1 | cup | Flour; Unbleached, Unsifted |
| ½ | cup | Butter Or Margarine |
| ¾ | cup | Milk |
| ½ | cup | Butter Or Margarine |
| 1 | each | Egg; Large |
Directions
TOPPING
CAKE
TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F).
Gradually add to dry ingredients; beat 2 minutes.
Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1½ hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake.