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  Added: Apr 07, 2006  •  Visited (1162)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Sugar-Crumb Cake
What You Need:
  • ¼ cup lukewarm water (110°F to 115°F)
  • 1 package active dry yeast
  • ¼ teaspoon plus 1/3 cup sugar
  • ¾ cup lukewarm milk (110°F to 115°F)
  • 1 teaspoon finely grated lemon peel
  • 1 egg, at room temperature
  • 2 egg yolks, at room temperature
  • 3 cups sifted all-purpose flour
  • 7 tablespoons unsalted butter, softened

  • ½ pound butter (2 sticks), cut into bits and thoroughly chilled
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup melted butter

  • How To Cook:
    1. Pour the lukewarm water into a small shallow mixing bowl and sprinkle it with the yeast and ¼ teaspoon of the sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free place-such as a turned-off oven-for about 5 minutes, or until the mixture almost doubles in volume. Then stir in the lukewarm milk and the lemon peel.

    2. In a large mixing bowl, beat the remaining 1/3 cup of sugar, the egg and the egg yolks together, and then stir in the yeast and milk mixture. Add the 3 cups of sifted flour, a cup or so at a time, beating well after each addition. Continue to beat until a soft dough is formed. Then beat in 6 tablespoons of the softened butter, 1 tablespoon at a time, and gather the dough into a compact ball.

    3. Place the dough on a lightly floured surface and knead it by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Repeat this process for about 10 minutes, or until the dough is smooth and elastic. Gather it into a ball again, place it in a buttered bowl and dust the top lightly with flour. Cover the bowl with a towel and put it aside in a warm draft-free place for about 40 minutes, or until the dough doubles in bulk.

    4. Preheat the oven to 375°F. With a pastry brush, lightly coat the bottom and sides of an ll-by-17-inch jelly-roll pan with the remaining 1 tablespoon of soft butter. Set aside.

    5. Prepare the Streusel topping by combining the ½ pound of chilled butter bits, 2 cups of flour, 2/3 cup sugar, and 1 teaspoon of cinnamon in a large bowl. Working quickly, rub the flour and fat together with your fingertips until they look like flakes of coarse meal.

    6. When the dough has risen, punch it down and knead it on a lightly floured surface for 3 or 4 minutes. Then place it in the jelly-roll pan and stretch and smooth it out with your hands or a rolling pin until it covers the bottom of the pan.

    7. Strew the Streusel mixture evenly over the top of the cake and sprinkle it with ¼ cup of melted butter. Bake in the middle of the oven for 45 minutes, or until the top is crusty. To serve, cut the cake into 2-inch squares and serve warm or at room temperature. Traditionally, Streuselkuchen is served at the German coffee table.

    8. NOTE: To make Pflaumenkuchen or plum cake, prepare the dough as described above, but in place of the Streusel, cover the top with neat rows of firm ripe purple freestone plums, about 3 pounds.

    9. Cut the plums almost in half, pit and spread them open. Overlapping the plums slightly, stand them flesh side up in parallel rows across the entire width of the cake. Sprinkle them evenly with 1 cup of sugar mixed with 1 teaspoon of cinnamon, and before baking dribble ¼ cup of melted butter evenly over the top of the cake.

    10. Apfelkuchen, or apple cake, may be made in the same fashion. Peel, core and slice 6 medium-sized cooking apples, and toss them with 2 tablespoons of lemon juice, 1 cup of sugar and 1 teaspoon of cinnamon. Arrange the apple slices in parallel rows side by side across the width of the cake, and before baking dribble ¼ cup of melted butter over them.
    To make one ll-by-17-inch cake
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Grains & Cereals » Flour
    Dish » Cake & Muffins


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