streusel kuchen

This post is in honor of my German grandmother who handed down so many wonderful German recipes through her daughters. I inherited my dislike for measuring from her. Almost all of her recipes she knew by heart and just estimated everything. In fact, a few measurements she made up terms for (like a glug of corn syrup).

One characteristic of German food is being tart. Lemon juice is a favorite ingredient of my grandmother, going in things like salad dressing, frosting, and carrot salad. This cake is our family's favorite German cake recipe. It is best served right out of the oven and frosted generously with the lemon frosting. Enjoy!

Dough:
3 T. yeast
½ c. water
1 c. scalded milk
½ c. butter
½ c. sugar
2 eggs
1 t. salt
4-5 c. flour
½ t. lemon extract

Crumbles:
1 c. flour
1 c. sugar
½ c. butter

Glaze:
¼ c. lemon juice
powdered sugar

Combine yeast and water (should be warm but not hot); allow yeast to grow for a few minutes. Mixture will get frothy and you will see the yeast growing. Scald milk by putting it in the microwave for 60-90 seconds. Do not boil, but heat until it is hot to the touch and too hot to drink. Combine butter and milk so that the butter melts completely. Add to yeast mixture along with the eggs, sugar, and extract. Beat with a mixer if necessary to make the dough smooth. Add flour and mix by hand once it gets stiff. Dough should feel like a soft bread dough (still a little sticky).

Press into pan (either two 8.5x11 or a large cookie sheet). Let rise for 20-30 minutes until dough about doubles. To make crumbles, soften butter a bit and then mix with ingredients with a fork. Sprinkle crumbles on top of risen dough and bake at 350 for 12-15 minutes. Cake bakes very quickly, so keep an eye on it. Take out when it is just starting to turn light brown.

To make lemon glaze, add lemon juice and a 2-3 c of powdered sugar. Should be runny and easy to drizzle. Drizzle on top while still hot.