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Title: Streuselkuchen (Pennsylvania Dutch Crumb Coffeecake)
Categories: Baked
Yield: 1 Servings
| WITH ACTIVE DRY YEAST | ||
| 2 | pk | Active dry yeast |
| 1/2 | c | Warm water |
| 1 | pn | Sugar |
| OR WITH CAKE YEAST | ||
| 1 | oz | Cake yeast |
| 1 | tb | Warm water |
| 1 | pn | Sugar |
| 1 | pn | Salt |
| REST OF INGREDIENTS | ||
| 1 | c | Unsalted butter; softened |
| 2/3 | c | Granulated sugar |
| 1 | ts | Salt |
| 2 | Lemons; grated peel of | |
| 1 1/2 | c | Warm milk; cool to lukewarm |
| 1 | lg | (Jumbo) egg PLUS |
| 5 | lg | Egg yolks |
| 1 | tb | Vanilla; optional |
| 5 | c | To 6 cups flour; as needed |
| Melted butter | ||
| STREUSEL CRUMB TOPPING | ||
| 2/3 | c | Granulated sugar |
| 1 | c | All purpose flour |
| 4 | ts | Ground cinnamon |
| 4 | tb | Melted butter |
IF USING ACTIVE DRY YEAST; sprinkle it into the 1/2 cup warm water along with a pinch of sugar. Set aside in a warm, draft free corner for 5 to 10 minutes, until foamy.
IF USING CAKE YEAST; cream it with the 1 tablespoon warm water and a pinch each of sugar and salt until a syrup forms. Set aside for 5 to 10 minutes, until foamy.
With an electric mixer, cream the butter with the sugar and salt until light and fluffy. Blend in the lemon peel. Stir in the whole egg, the egg yolks and vanilla; stir in the milk. Add 3 cups of flour and stir in until smooth. Gradually beat in enough of the remaining flour until you have a dough that is light, pliable, moist and workable.
Turn onto a floured board and knead for at least 15 minutes, or until the dough is very satiny and elastic. Place in a lightly greased bowl and cover with a towel. Set in a warm, draft free corner to rise until doubled in bulk, about 1 to 1-1/2 hours. Punch down and let rise again until doubled in bulk. The dough has risen sufficiently if an indentation remains when you press your finger into it.
Knead dough lightly and roll or pat it out to fit a buttered 9-by-13 inch pan or a 10-inch round springform pan. Brush the dough with melted butter and sprinkle liberally with streusel crumb topping. Cover and let rise for 1 hour.
While rising, preheat the oven to 350 degrees F. Bake coffeecake about 45 minutes, or until the cake is done and the crumbs are golden brown.
STREUSEL CRUMB TOPPING: Combine the granulated sugar, flour, cinnamon and melted butter. Mix the butter into the dry ingredients with your fingertips until you have clumps of medium sized crumbs. More butter will make larger clumps; more flour will make finer crumbs.
Source: Adapted from "From My Mother's Kitchen...Recipes & Reminiscenses.." by Mimi Sheraton As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
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