Most of you have probably been there… it’s Sunday and a friend or family member wants to come by for a coffee. What do you do? The bakery around the corner is closed, and you don’t have anything at home. Well… you can bake something, of course ;P Something quick and easy like this German Butter Cake with Streusels & Almonds. If you work quickly here you will be done in about 20 minutes and have a delicious cake on the table in less than an hour (due to the baking time, of course). Not bad, right? Better than a cup of coffee and some old stale cookies ;P
If you are not baking that often or are a person who is always in a hurry you will probably think »but one hour is still a lot«. Well, it is quite some time, but compared with the traditional version of this cake you are ready almost in an instant ;P The cake, this one is modeled after, is a simple butter cake made with yeast dough. A traditional German cake pretty much every bakery offers. As you might know – yeast needs time to rise. The hour you need to make this cake here from start to finish is the time you would need to only let the dough rise for the original cake ;P
If you ask bakers they will normally say – the results will be better if you take your time. Not in this case ;P A yogurt-oil-dough will give you the same results. Your cake will be just as nice and fluffy as if it was made with yeast dough. The only difference I could spot is the time you can store these cakes. Cakes like this made with yeast dough last a bit longer – not much though. But to be honest, both cakes taste best when served fresh. After a day or two both will change in flavor and texture…
About that texture… as with any other cake – be careful when baking this one here. Do not overbake the cake. Well, that’s something that should apply to any other cake as well anyway. This one here really does not like to spend more time in the oven than needed. Other cakes might forgive you some extra minutes in the oven – this one will get dry. Not even all the butter on top can help if you leave it in the oven for too long ;P
Speaking of butter… if you look at the recipe and the pictures – all that butter on top might seem a bit lot, but don’t forget it’s a butter cake! All of that butter is needed to get the nice and fluffy texture and all the flavors you’d expect from a butter cake. So don’t be »thrifty« here. To be honest… I often use even more butter on top, so it tastes as if grandma had baked the cake ;P
By the way… Grandma had many good recipes, especially when it comes to tray bakes. If you want to try something else, just take a look at the recipes here. For the corresponding recipe just click or tap on the picture (if you are on your mobile).
INGREDIENTS / ZUTATEN
For the streusels:
3.2 oz. (90g) spelt flour
1 oz. (30g) sugar
1/4 tsp. ground cinnamon
1/4 cup (50g) butter
For the dough:
1.8 oz. (50g) plain yogurt
1.35 fl. oz. (40ml) olive oil
1 medium egg
1/2 tsp. vanilla extract
2 tbsp. sugar
1 1/3 cups (180g) spelt flour
1 3/4 tsp. baking powder
1/4 tsp. ground cardamom
1 pinch of salt
For the topping:
1.4 oz. (40g) cold butter, diced
3-4 tbsp. sliced almonds
2-3 tbsp. coarse brown sugar
Für die Streusel:
90g Dinkelmehl (Type 630)
30g Zucker
1/4 TL Zimt
50g Butter
Für den Teig:
50g Joghurt
40ml Olivenöl
1 Ei (M)
1/2 TL Vanille Extrakt
2 EL Zucker
180g Dinkelmehl (Type 630)
1 3/4 TL Backpulver
1/4 TL Kardamom
1 Prise Salz
Für den Belag:
40g kalte Butter, gewürfelt
3-4 EL Mandeln, gehobelt
2-3 EL grober brauner Zucker
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a round 9.5 inches tart tin (or springform tin) with baking parchment and grease lightly. Set aside.
2. Mix the spelt flour, sugar, and cinnamon for the streusels in a bowl. Add the butter and mix until you get different-sized streusels. Place them in the fridge until ready to use.
3. Mix the yogurt for the dough with the oil, egg, vanilla extract, and sugar in a large bowl. Combine the spelt flour, baking powder, cardamom, and salt and add to the bowl – mix/knead until you get a smooth dough. Roll it out on a lightly floured surface or directly press it into the tart tin (springform tin) – you want one even layer. Cut the cold butter into small cubes, distribute them evenly on top of the dough, and press them lightly into the dough. Scatter the streusels and sliced almonds over the dough as well, then sprinkle with the coarse brown sugar. Bake the cake in the preheated oven for about 26-28 minutes. Remove the cake from the oven and let cool down on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24cm Tarteform (oder Springform) mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Dinkelmehl, Zucker und Zimt für die Streusel in einer Schüssel vermischen. Die Butter dazugeben und alles gut vermengen, bis unterschiedlich große Streusel entstehen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Den Joghurt für den Teig mit dem Öl, Ei, Vanille Extrakt und Zucker in einer großen Schüssel verrühren. Dinkelmehl, Backpulver, Kardamom und Salz vermischen und zur Schüssel dazugeben – alles zu einem glatten Teig verarbeiten. Den Teig auf einer leicht bemehlten Fläche ausrollen oder einfach in die Form drücken. Die kalte Butter in kleine Würfel schneiden, gleichmäßig auf dem Teig verteilen und leicht in den Teig hineindrücken. Die Streusel und die gehobelten Mandeln ebenfalls auf dem Teig verteilen und dann mit dem groben braunen Zucker bestreuen. Für etwa 26-28 Minuten im vorgeheizten Ofen backen. Den Kuchen aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Quick German Butter Cake with Steusels & Almonds
- Prep Time: 00:20
- Cook Time: 00:28
- Total Time: 00:50
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A quick and easy coffee cake – a German Butter Cake (aka. Butterkuchen) with Streusels & Almonds. Super easy to prepare and delicious!
Ingredients
For the streusels:
3.2 oz. (90g) spelt flour
1 oz. (30g) sugar
1/4 tsp. ground cinnamon
1/4 cup (50g) butter
For the dough:
1.8 oz. (50g) plain yogurt
1.35 fl. oz. (40ml) olive oil
1 medium egg
1/2 tsp. vanilla extract
2 tbsp. sugar
1 1/3 cups (180g) spelt flour
1 3/4 tsp. baking powder
1/4 tsp. ground cardamom
1 pinch of salt
For the topping:
1.4 oz. (40g) cold butter, diced
3–4 tbsp. sliced almonds
2–3 tbsp. coarse brown sugar
Instructions
1. Preheat the oven to 350°F (180°C). Line a round 9.5 inches tart tin (or springform tin) with baking parchment and grease lightly. Set aside.
2. Mix the spelt flour, sugar, and cinnamon for the streusels in a bowl. Add the butter and mix until you get different-sized streusels. Place them in the fridge until ready to use.
3. Mix the yogurt for the dough with the oil, egg, vanilla extract, and sugar in a large bowl. Combine the spelt flour, baking powder, cardamom, and salt and add to the bowl – mix/knead until you get a smooth dough. Roll it out on a lightly floured surface or directly press it into the tart tin (springform tin) – you want one even layer. Cut the cold butter into small cubes, distribute them evenly on top of the dough, and press them lightly into the dough. Scatter the streusels and sliced almonds over the dough as well, then sprinkle with the coarse brown sugar. Bake the cake in the preheated oven for about 26-28 minutes. Remove the cake from the oven and let cool down on a wire rack.
Notes
Have fun in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
