German Crumb Cake, Cake Boss Style
Part cake, part crumbs, this German crumb cake is a bit of a departure from your traditional coffee cake and will keep you coming back for seconds!
Servings 16 slices
Calories 483kcal
Ingredients
- 3 ⅓ cups All-purpose flour
- ¼ cup + 2 tablespoon sugar
- 6 tablespoon cold butter cut into small pieces
- ½ teaspoon kosher salt
- ¾ cup whole milk warm
- 3 large eggs room temperature
- 3 ½ teaspoons instant or active dry yeast
- zest of 1 lemon
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon kosher salt
- ½ cup butter softened
- ¾ cup vegetable shortening
- 3 ⅔ cups All-purpose flour
- 1 ½ tablespoons corn starch
- Powdered sugar for topping
Instructions
- Combine flour sugar, butter, in the bowl of a mixer and beat with the paddle until the butter is distributed well and the mixture looks mealy.
- In a separate bowl combine warm (bath water temp.) milk with the eggs (room temperature so that they don't cool down the milk), and yeast. Whisk to combine and let rest for about 10 minutes to let the yeast activate and then add in the lemon zest and salt.
- Remove the bowl from the mixer stand, add the yeast mixture and stir with a rubber spatula to make a moist, thick dough. Switch to the dough hook and beat on low speed for 1 minute. Increase the speed to medium and beat for 5 minutes, or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl. Scrape the bowl and the dough hook. The dough is very sticky, so don't let that fool you into adding more flour-- don't do it!
- To mix crumb cake dough by hand: cut the butter into the flour and sugar using two forks or a pastry cutter. Continue to follow directions above, mixing by hand until it's sticky, smooth, and stretchy.
- Coat a mixing bowl with non-stick cooking spray and transfer the dough into it. Cover with plastic wrap and allow to rise for about an hour or until it's doubled in size.
- Combine all of the crumb ingredients in the bowl of a mixer or large mixing bowl. Beat with a paddle attachment or use a pastry cutter to incorporate the butter and shortening into the dry ingredients. The mixture should be crumbly, yet pliable when it's held.
- Turn the risen dough into an un-greased 9x13" pan and press into an even layer. Top with handfuls of the crumb mixture, pressing them into the dough and sprinkle the loose crumbs around the larger clumps. Let rest for 20 mins.
- Bake @350 degrees for about 30 minutes. The dough will rise to the top of the pan and a toothpick inserted into the center of the cake will come out clean when done.
- Dust generously with powdered sugar and serve.
Nutrition
Serving: 1slice | Calories: 483kcal | Carbohydrates: 64g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 331mg | Potassium: 134mg | Fiber: 2g | Sugar: 20g | Vitamin A: 380IU | Calcium: 52mg | Iron: 2.9mg