Crumb Cake

This crumb topping is lightly flavored with cinnamon or grated lemon peel and is full of crispy lumps. For contrast, the cake base is kept simple, with less butter and fewer eggs than in many recipes. If you prefer an even simpler base, substitute the yeast dough here. In Germany both types of Streuselkuchen are served. You can prepare the streusel topping in advance if you wish.

Preheat oven to 375˚F.

Butter and flour a 9-inch springform pan.

Streusel topping:

½ cup plus 2 tablespoons unsalted butter, chilled

⅔ cup sugar

1½ cups flour

½ teaspoon vanilla extract

1 teaspoon cinnamon

or

grated peel of ½ lemon

1. Cut the butter into quarter-inch slices.

2. Place all ingredients together in a large bowl.

3. Working quickly with one hand so that the butter does not melt, squeeze the butter into the flour and sugar. Pick up handfuls and squeeze-release into the bowl.

4. Continue to squeeze and release until all flour and sugar is incorporated into butter and the streusel is loose and crumbly.

Batter:

½ cup plus 3 tablespoons unsalted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

grated peel of ½ lemon

2 cups sifted flour

2 teaspoons baking powder

1. Cream butter, sugar and eggs, using one of the methods here.

2. Add flavorings.

3. Fold in flour and baking powder.

4. Pour the batter immediately into the prepared pan.

5. Spread the streusel topping evenly over the batter.

6. Place on the lowest rack of a preheated 375˚F oven for 50-60 minutes, or until a cake tester inserted in the middle comes out clean.

7. Leave in the pan for 10 minutes before unmolding it onto a cake rack to cool thoroughly.