This is for our Grandparents, the most generous people I know.
I keep a lot of the letters Oma and Grandad write me. Some of these letters make me cry, it’s actually happened quite a few times now. Haha it’s becoming a trend. They don’t make me cry in a bad way. I’m not sure why this happens, I think it’s what happens when you feel a particular kind of love in your heart. I have a couple different stacks of the letters, in different draws and different rooms spread between Oxford and Glasgow. Do you keep the letters they send you?
I asked Oma to send me her recipe for Streuslekuchen, the stuff she always had about 3 boxes of stashed in the freezer just in case there was ever a…Streuslekuch shortage…? Haha can you image! What would become of the world. I got a letter a few days later of the recipe handwritten, in true Oma style.
If your name isn’t Joe and you don’t know what Streuselkuchen is – it’s a German vanilla sponge cake topped with a cinnamon sugar crumble. Cake-like but falls somewhere in-between the biscuit and cake category. It’s not the most jazzy thing in the world but you’re world will be brighter with it. You’ll eat one slice and then eat lots more in quick succession. My lil addition of apricot jam, was because we had apricot jam in the fridge. Feel free to leave it out.
For the Streusel – Depending on the size of your tin, you may end up with extra. Stick it in the freezer to use another day. Or um eat it?
- 200g flour – I’ve made it with plain and self raising, there isn’t too much difference here
- 125g sugar
- 1/2 tsp cinnamon
- 125g butter – fridge cold and cubed
For the Kuchen.
- 1/2 tsp salt
- 500g self raising flour
- 200g butter – softened
- 200g sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 250ml milk
- Apricot jam – a couple of tablespoons if you want to use
- Icing sugar to serve – 2 ish tablespoons. This bit is v important. Oma never made Streuselkuchen without a thick powdering of icing sugar, it doesn’t taste the same without
Pre heat the oven to 190 / 170 fan. Grease and line a shallow 20 x 25 cm tin. A 20cm square tin will work just as well. This is a forgiving cake, so work with what you have.
Make the streusel. Put the flour, sugar, cinnamon and cubed (cold) butter in a bowl. Using your finger tips rub the butter into the flour mixture. You are looking for a rough texture, with smaller and lager bits of crumble. Put the bowl in the freezer or the fridge while you make the cake.
For the cake, measure out the flour, add the salt and set aside.
In a large bowl, cream together the butter, sugar and vanilla until lighter in colour and fluffed up around the sides of the bowl. I use electric beaters but a wooden spoon will do it.
Add one egg and beat until fully incorporated, then the second egg and a table spoon of the flour. Beat again until the mixture has fluffed up.
Tip half of the flour and salt into the butter and egg mixture. Beat to combine. Now pour in the milk and add the rest of the flour. Mix until there is no more dry flour.
Pour the batter into the cake tin and smooth out. Spread the apricot jam over the batter layer if you are using. Follow with a generous covering of the streusel, you shouldn’t see any cake beneath.
Bake for 30 – 35 mins, until a knife inserted into the cake comes out with no wet batter.
Once cooled, remove from the tin, cover with sifted icing sugar and cut into big chunks.
Joe, I reckon you’ll say somethin like ‘mmm cake. Can we put some chocolate ganache maybe in place of the apricot jam?’ Love Caitlin X