Moist Yeast-Free German Crumb Cake
Ingredients
Batter
- 250 grams soft butter
- 220 grams sugar
- 1 teaspoon lemon zest
- a pinch of salt
- 5 eggs (medium)
- 350 grams wheat flour (Type 405)
- 3 teaspoons baking powder
- 400 grams berry jam (e.g., raspberry or cherry)
- Butter for greasing the pan
Crumbles
- 200 grams cold butter
- 130 grams sugar
- 280 grams wheat flour (Type 405)
Preparation
Preheat the oven to 180 degrees Celsius (conventional) or 160 degrees Celsius (convection)
Grease a baking sheet (approximately 38 x 45 cm)
Beat soft butter, sugar, lemon zest, and salt until fluffy
Add the eggs one at a time
Mix the flour and baking powder, then stir into the batter
Spread the batter on the prepared baking sheet
Mix the jam until smooth
Distribute the jam by spoonfuls on the cake surface
Smooth gently
Knead the cold butter and sugar with your hands
Add the flour and work into coarse crumbs
Spread the crumbles completely over the cake
Bake in the preheated oven for about 35 minutes
Tips
For a 26 cm springform pan, halve all ingredients and bake for about 30 minutes
The cake yields 18 pieces and keeps at room temperature for at least 3 days
