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Streusselkuchen (Crumb Cake)

This is a German classic. Here the yeast dough base is covered with a thick cinnamon and almond crumb covering. Streussel is made like pastry, and here are two simple ways of making it.

ingredients

Yeast Dough

almond streussel

250 g (9 oz) unsalted butter
300 g (11 oz) plain flour, sifted
100 g (4 oz) ground almonds
10 g (2 tsp) cinnamon powder
5 g (1 tsp) lemon zest
165 g (5 1/2 oz) granulated sugar

method

1. Prepare the yeast dough and line two baking tins. Leave to rise.

2. Using a food processor Gently melt the butter and leave to cool.

3. Drop the flour, almonds, cinnamon, lemon zest and sugar into the processor bowl and switch on for 2 - 3 seconds to mix well.

4. Then quickly pour the cooled butter through the tube on to the mixture with the machine switched on.

5. Stop the motor as soon as a crumb texture is reached.

6. By hand Cut the chilled butter pieces into the sifted flour and rub to fine crumbs.

7. Use a knife to blend in the rest of the ingredients and make a coarse crumb texture.

8. Roll into a ball, wrap and chill for 1 hour until hardened. Rub the dough through a coarse grater and dust lightly with flour to prevent it from sticking together.

9. Finish the cakes by brushing the risen dough with melted butter; scatter the crumb mixture generously on top.

10. Bake in the preheated oven at 200°C (400°F) Gas 6 for 35 minutes until well risen and golden.

11. Cool in the tins, set on a wire rack. Dust with icing sugar before serving and cut in slices.

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