Hello Everybody!
Finally you get to see the recipe for my 3rd birthday cake. It is kind of the signature cake of my godmother and I begged her for the recipe! 🙂 My other birthday cakes were Buttermilk Banana Bread and Cherry Chocolate Cake!
And now I am sharing it with you!! This cake really is a crowd pleaser! Everybody loves it – it is so simple and yet sooo delicious!!
You can get streusel cake at nearly every bakery in Germany and this one just looks like it. You will get asked if you are a professional baker a lot of times 😉
But here is the secret: The cake is not actually very difficult to make! You might even have all those ingredients in your pantry already. Just make it yourself!
Ratz-Fatz Streuselkuchen / Streusel Cake / Crumble Cake
cake base:
4 eggs
200g (a little less than 1 cup) sugar
200g (1 3/4 cup) flour
1 teaspoon baking powder
streusel:
250g (1 1/8 cup) butter, softened
250g (1 1/8 cup) sugar
400g (3 1/3 cups) flour
1 package vanilla sugar or 1 teaspoon extract
for the finish:
200g (7 oz) cream
powdered sugar
Directions:
1. Preheat oven to 180° C (350°F). Line one baking sheet with baking paper.
2. First prepar the cake base: Beat eggs and sugar with a hand mixer until foamy. Add flour and baking powder and mix until incorporated. Pour onto the baking sheet and smooth out with a pastry spatula.
3. Now prepare the streusel. You need dough hooks on your hand mixer now or you could use your hands! Put butter, sugar, flour and vanilla into a bowl and mix. This takes about 5 minutes until everything is evenly distributed. Put the mixer away and press the streusel to small lumps together and put on top of the cake base. Try to spread evenly.
4. Bake this cake for approx. 20-25 minutes! You can use a knife to lift up the cake at the corners to see if its done from the bottom. Take it out of the oven and immediately pour the cream evenly on top of the cake. Let the cake rest for at least half an hour. The cream will soak in!
5. Coat with powdered sugar with the help of a small sieve and a teaspoon. Dig in!! 🙂
How many oz of cream does that measure out to be as I live in the states
Hello Cheryl! That would be 7 oz. Have fun baking!
I would like to make this for an event but freeze it until needed. What would happen if I omit the cream. Have you ever made it without it?
Yes, you can leave out the cream if you want. Actually I think this would be the best choice if you plan on freezing the cake! The cream makes the cake more dense and it will be more dry without it, but it is still yummy.
Just put the cake out of the freezer and rebake it for like 10-15 min. at 200°C (but watch it, this is just an estimate, I didn’t try this myself!) and the sprinkle on the powdered sugar if you want.
Your cake looks delicious!
I have only one question: “for the finish: 200g cream” – what kind of cream is it? cream cheese? sour cream? Thank you for assistance!
Hello Aysa! Thank you 🙂 It’s just heavy cream, the one you can use for whipping. You should use it in it’s liquid state here! In Germany you can only by the regular, but if you can get it where you live I guess a lower fat content may work too 🙂 Does this answer your question? Love, Kathrin
looks so great, reminds me of the cakes my Grandma made, hope to try making it! Nettie
Hello Nettie! Yes you should!! I am thinking about making this cake too this weekend, maybe I try it with some rhubarb! 🙂 It is very easy, give it a try!
what cake pan size??????????
Hello Ray! Well actually I wasn’t using a cake pan. What I used was a baking tray!
Something like this:
http://www.amazon.de/Backblech-emailliert-passend-diversen-Ger%C3%A4ten/dp/B002RC5TB4/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1366475094&sr=1-5&keywords=backblech
In German it is called ‘Backblech’. If you don’t have something like that, just take your biggest cake pan. The dough should be spread about 1,5 cm thick. But if yours is more you could just take 2 pans, or leave it a little thicker. It will taste just as great! The cake will be a little higher! Maybe you have to bake it for a little longer then, just test it either with a skewer or lift with a knife on the edges.
I hope this helps! Tell me how it went 🙂
Kathrin
Following you here too. Looks so yummy. Thanks
Ooh thanks!! I am glad you like it 🙂