Streusel Cake Recipe – Easy Yeast Cake
Easy cake recipe for a simply delicious cake with streusel
This streusel cake is a very easy yeast cake to bake, perfect for beginners who never baked with yeast. I always use compressed yeast since I had the best experience with it, and this recipe requires it. You can buy it in most supermarkets in the cooling section, often next to butter.
To bake this cake, I suggest using a rectangular form - the one that fits directly in your oven so that the cake when rolled out will be thin. The crumbs will make a nice contrast with the fluffy bottom and I guarantee that you will enjoy it.
This recipe calls for raisins and orange peel, but if you don’t like them, you can leave them out or substitute with chopped nuts and dried cranberries.
Nobody in my family likes raisins and I almost never add them but I do add the orange peel cut in tiny pieces. I make my own candied orange peel since it tastes much better than the store-bought.
I hope that you will enjoy my easy and tasty yeast streusel cake.
Easy Recipe for Streusel Cake
For the yeast dough:
• 500 g flour (3 1/3 cup)
• 250 ml milk (1 cup)
• 40 g compressed yeast (1.4 oz)
• 100 g butter (3.5 oz)
• 150 g sugar (3/4 cup)
• 4 egg yolks
• 100 g raisins, some milk (3.5 oz)
• 50 g candied orange peel, chopped (1.8 oz)
• 1 egg
• 1 teaspoon lemon zest
• 100 g flour (3.5 oz)
• 50 g sugar (1/4 cup)
• 50 g butter (1.8 oz)
Prepare the yeast cake:
• Using a spoon, mix the compressed yeast with 1 tablespoon of sugar.
• Add warm milk and 200 g of flour.*
• Mix well, cover with a clean cloth and let it grow in a WARM place (the temperature will speed up the growth process).
• Beat the egg yolks with the rest of the sugar so that the color of the mixture is bright yellow.
• Soak the raisins for 15 minutes in warm milk, drain.
• When the yeast mixture has doubled its volume, add the beat egg yolks, flour, a pinch of salt, lemon zest, raisins, candied orange peel, and knead to smooth dough. Use the hook attachment on your electric mixer. This is easier when you have a table top mixer like “KitchenAid.”
• When you see air bubbles in the dough, slowly add melted butter.
• Mix for 10 to 15 minutes longer. The longer one mixes a yeast cake, the fluffier it will be in the end.
• Move the dough to a buttered and floured form filling to half height of the form. Let it grow for 1 hour. If you like, you can leave the dough in the mixing bowl, let it double its volume in it, and then move it to the form. Make sure to cover the form or the mixing bowl with a clean cloth.
*You can simplify this process by heating the milk in a larger measuring jug in a microwave. When the milk is warm, dissolve the yeast in it, add sugar and flour and mix well. Let it double its volume in the measuring jug. This way you are saving on cleaning pots.
Preheat the oven to 180°C – 355°F
Prepare the cake:
• Prepare the crumbs by kneading the flour, sugar and melted butter.
• Smear a slightly whipped egg on top of the yeast cake and sprinkle the crumbs on top.
• Bake 30 minutes at 180°C, check for doneness with a long tooth pick before taking the cake out. If the cake turns brown to quickly, lower the temperature.
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