Total Time
2hrs 35mins
Prep 1 hr 50 mins
Cook 45 mins

Ingredients Nutrition


  1. TOPPING: Mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.
  2. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
  3. Place milk and butter in a sauce pan and heat until very warm (120°- 130° F). Gradually add to dry ingredients; beat 2 minutes.
  4. Beat in egg and 1 cup flour then beat on high speed for 2 minutes.
  5. Stir in enough of the remaining flour to make a soft but stiff batter.
  6. Spread batter into a well-greased 9-inch square cake pan and sprinkle with topping.
  7. Let rise in a warm place until double in bulk, about 1 1/2 hours.
  8. Bake at 350° for about 45 minutes or until done.
Most Helpful

I made this crumb cake to take to a school fundraiser. The cinnamon colored crumbs were an unfamiliar sight to most people, so they bypassed this one in favor of other goodies available. After the homemade deserts had all but disappeared, the crumb cake got attention, mostly from the teachers and those who volunteered to work there. The comments were "Hey, this is good", "Have you tried it, don't, I'll want another piece", etc. I have passed this recipe on to teachers and several mothers for duplication. For personal use next time I will reduce the cinnamon by 25%, but other than that, it tastes just like the Butter Streusel you can get in Berlin, Germany at Thobens. Next time I make I will fill it with a Bavarian cream/cream cheese filler (the locals call this schmudder). Hmmmm, I can already taste it.

Renate February 24, 2003

I made this one yesterday. My German father used to buy it from a bakery shop, now I am living in Egypt made it myself. The top would not turn brown, so I put it under the grill. Wrong! After 5 minutes the crumbles started to turn black. Inserting a fork under the black patches I digged them out while holding the fork as flat as I could. Luckily for me the burns hadn't gone deep so it still tasted good.My Egyptian inlaws were very satisfied .Me too.

Chef Nourshe October 12, 2006