Streuselkuchen (Crumb cake)
Ingredients
-- 1/4 cup warm water
-- zest of half a lemon
-- 1 tsp cinnamon (adjust to taste) (for streusel)
-- 1 1/2 to 2 cups flour
-- 1/2 tsp salt
-- 2-3 tbsp melted butter
-- 3/4 cup sugar (can use light brown sugar and adjust to taste) (for streusel)
-- 1/4 lb unsalted butter melted (for streusel)
-- 1 1/2 - 1 3/4 cups flour (for streusel)
-- 1/4 cup sugar
-- 1 package dry yeast
-- 1/4 cup softened butter
-- 2 egg yolks
-- 1 whole egg
-- 1/2 cup scalded milk
-- 1 cup flour
Instructions
Preheat the oven to 350°F and butter a 10" x 15" (approximate) baking pan. Dissolve yeast in warm water according to package instructions. Combine butter, sugar, salt and lemon rind in a bowl. Scald milk and pour into bowl. Stir until butter has melted. Cool to lukewarm. Add 1 C flour and yeast; mix well. Set aside in a warm corner until the mixture becomes light and bubbly (about 15–30 minutes). Stir in egg yolks and whole egg and gradually beat in 1 1/2 to 2 C of flour until you have a soft, light and smooth dough. Turn on a floured board and knead until dough is smooth and elastic and forms blisters. Shape into a ball, place in a clean floured bowl, cover with a thin kitchen towel, set in a warm corner, and let rise until doubled in bulk — about 1 to 1 1/2 hours. Punch dough down and let it rest for 10 minutes. Roll or pat out the dough to finger thickness (about 1/2 inch) and place in the buttered pan. For streusel: With a fork, mix streusel ingredients until it forms little clumps. If the mixture is too fine, add more melted butter. If the clumps are too large, add more flour. Brush the dough with melted butter and add crumb (streusel) generously to the top. Let rise until almost double in bulk. Bake for 30–45 minutes, or until the cake is done and the crumbs are golden brown. After it is out of the oven and has cooled, dust with confectioner’s sugar.
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