Title: Streuselkuchen (Crumb Cake)
Categories: German Cake Dessert
Yield: 6 Servings
| 1/4 | c | Brown sugar |
| 1 | c | Flour; unbleached, unsifted -----------cake------------ |
| 1/4 | c | Sugar |
| 1 | pk | Yeast; dry |
| 1/2 | c | Butter or margarine |
| 1/4 | c | Sugar |
| 2 | ts | Cinnamon |
| 1/2 | c | Butter or margarine |
| 2 1/4 | c | Flour; unbleached, unsifted |
| 1/4 | ts | Salt |
| 3/4 | c | Milk |
| 1 | | Egg; large |
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 1 1/2 hours. Bake at 350 degrees F.
about 45 minutes or until done. Makes 1 9-inch square cake.