Currant Streusel Cake with Yogurt
🇩🇪 Germany
Ingredients
- 150 g spelt flour (type 630), plus extra for the pan
- 1 tsp baking powder
- 1 pinch salt
- 120 g butter, plus extra for the pan
- 100 g raw cane sugar
- 3 organic eggs
- 1 pinch grated tonka bean (or vanilla)
- 250 g currants
- 200 g Greek yogurt
- 4 tbsp brown sugar
- 100 g spelt flour (type 630)
- 50 g cold butter
- 50 g raw cane sugar
- powdered sugar, for serving
Steps
- Preheat the oven and grease and flour a baking pan.
- Cream the butter and sugar together, then beat in the eggs one at a time.
- Mix in the grated tonka bean (or vanilla).
- Sift together the flour, baking powder, and salt, then fold into the butter mixture to form a smooth batter.
- Spread the batter evenly into the prepared pan.
- Mix the Greek yogurt with the brown sugar and spread over the batter.
- Scatter the currants evenly over the yogurt layer.
- For the streusel, combine the flour and sugar, then rub in the cold butter until crumbly.
- Sprinkle the streusel topping evenly over the currants and yogurt.
- Bake until golden and set, about 40 minutes.
- Let the cake cool, then dust with powdered sugar before serving.
Notes
Tonka bean can be substituted with vanilla for a milder flavor. Best served the same day while streusel remains crisp.
Source: www.madamecuisine.de