Classic German Streusel Sheet Cake
Ingredients
Yeast dough
- 220 ml lukewarm milk
- 80 g sugar
- 1/2 cube fresh yeast (about 21 g)
- 500 g wheat flour (Type 550)
- 1/2 tsp salt
- 1 medium egg
- 1 tsp vanilla extract
- 100 g melted butter
- butter, for greasing the pan
- wheat flour, for dusting
Streusel topping
- 280 g wheat flour (Type 550)
- 140 g softened butter
- 140 g sugar
- a pinch of salt
Preparation
For the yeast dough, mix lukewarm milk and sugar. Crumble yeast into it and dissolve while stirring. Add flour, salt, egg, vanilla extract, and melted butter and knead on the highest speed with a dough hook of a stand mixer for about 8 minutes to form a smooth dough.
Shape the yeast dough into a ball and let it rise, covered, in a clean bowl in a warm place for about 60-90 minutes until it has at least doubled in size. Meanwhile, for the streusel, mix flour, butter, sugar, and salt and knead into streusel.
Lightly grease the baking sheet (39 x 26 x 4 cm). Take the yeast dough out of the bowl and knead again on a lightly floured work surface. Roll out the dough evenly on the greased baking sheet.
Spread the streusel over the dough and let it rise, covered, for another 20-30 minutes. Meanwhile, preheat the oven to 180°C top/bottom heat (convection: 160°C). Bake the streusel cake in the preheated oven for about 22 minutes until golden yellow.
Remove from the oven and let cool on a wire rack. If desired, sprinkle the cake with powdered sugar.
Notes
The cake yields about 10 pieces.
