Classic Yeast Cake with Buttery Crumb Topping
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Source: https://recipheon.com/en/recipes/desserts/classic-yeast-cake-with-buttery-crumb-topping
About this recipe
Fluffy yeast cake with a buttery crumb topping is a classic homemade bake for family gatherings or serving with coffee or tea. The tender, lightly sweet cake is made with fresh yeast, while the crisp layer of butter, flour, and sugar creates a pleasant contrast with the soft interior. Rising takes time, but the dough is simple to knead and does not require a mixer. Serve the cake in thick slices once it has cooled completely.
Ingredients
Servings: 12
Yeast Cake
500 g all-purpose flour
25 g fresh yeast
250 ml lukewarm milk
80 g sugar
2 eggs, at room temperature
80 g butter, melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
Crumb Topping
100 g all-purpose flour
60 g cold butter
50 g sugar
Steps
Warm the milk until clearly lukewarm but not hot. Crumble the yeast into a bowl, add a tablespoon of sugar, 2 tablespoons of flour, and about 100 ml of lukewarm milk, then stir and set aside for 10 minutes. The starter should become foamy; if it remains completely flat, use new yeast.
Place the remaining flour, sugar, and salt in a large bowl. Add the foamy starter, remaining milk, eggs, vanilla extract, and cooled butter. Knead by hand or with a dough hook for 8–10 minutes, until the dough is smooth, elastic, and slightly sticky but starts to pull away from the sides of the bowl.
Cover the bowl with a kitchen towel and leave the dough in a warm, draft-free place for about 60 minutes. It should noticeably increase in volume, ideally roughly doubling.
Rub the flour, cold butter, and sugar together with your fingers until irregular crumbs form. Refrigerate the crumb topping while the dough rises so it retains a crumbly texture.
Line a rectangular pan measuring about 24 × 30 cm with parchment paper. Transfer the risen dough, gently stretch it into an even layer, and leave for another 20 minutes. Sprinkle the entire surface with the chilled crumb topping.
Preheat the oven to 180°C, preferably on the conventional (no-fan) setting. Bake the cake for 35 minutes, until risen and springy in the center, with only a few dry crumbs clinging to a wooden skewer inserted into it. If the top browns too quickly, loosely cover it with aluminum foil toward the end of baking. Remove the cake and cool for at least 30 minutes before slicing.
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