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Crumb cake recipe
Crumb cake recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
German streuselkuchen, a delectable tea cake with custard and sweet crumble topping, enjoyed in New York.
Ingredients:
  • 150g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 125ml (1/2 cup) milk
  • 50g (1/3 cup) custard powder
  • 55g (1/4 cup) caster sugar
  • 500ml (2 cups) milk
  • 35g (1/4 cup) custard powder
  • 45g (1/4 cup) brown sugar, lightly packed
  • 100g butter, chopped
Instructions:
  • Preheat your oven to 180C (160C fan forced) and prepare a 23cm square cake pan by greasing it and lining it with baking paper, allowing the paper to overhang on 2 sides.
  • For the custard, in a medium saucepan, mix the custard powder and sugar together. Pour in 60ml (1/4 cup) of milk and stir until smooth. Add the rest of the milk. Cook over medium heat for 5 minutes, stirring constantly, until it boils and thickens. Pour the custard into a large bowl and let it cool to room temperature, stirring occasionally.
  • In a large bowl, mix together the flour, custard powder, brown sugar, and caster sugar. Use your fingertips to blend the butter into the mixture until it looks like coarse breadcrumbs. Set aside.
  • Cream together butter, sugar, and vanilla until pale and creamy using electric beaters. Beat in eggs one at a time, incorporating well after each addition. Stir in flour and milk until just combined using a spatula.
  • Pour cake batter into the pan and spread evenly. Gently stir custard to loosen, then spread over the batter. Sprinkle topping on the custard. Bake for 45 minutes, or until set. Let it rest in the pan for 10 minutes before serving.
  • Gently lift the cake out of the pan using the paper, then cut into squares and enjoy warm or at room temperature.

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