Silesian crumble cake à la Sylvia

Ingredients for 1 servings:

• 150 g butter, soft
• 100 g sugar
• 3 eggs
• 375 g flour (wheat flour, type 405)
• 3 tsp baking powder
• Salt, lemon peel, vanilla powder
• 100 ml milk
• 150 g butter
• 200 g flour (wheat flour, type 405)
• 130 g sugar
• 1 tsp cinnamon
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Just as I know it from my grandparents: without yeast, curd & co. – just dough + crumbles

Sponge cake: First, beat only fat and sugar until creamy, then beat in eggs one at a time. Mix the spices and baking powder into the flour. Stir in the flour alternately with the milk. The result should be a dough that falls easily from the whisk. Streusel: Melt the butter, mix the dry ingredients well, and then knead in the cooled butter. Tip: Instead of the 200g flour, you can also use 100g flour and 100g ground nuts or almonds. Spread the batter onto a greased baking sheet (e.g., with a damp pastry scraper). Sprinkle the crumbles on top. Bake for about 30 (35?) minutes at about 200°C (probably around 180°C with fan-assisted oven), until nicely risen and golden brown. Once cooled, cut into pieces and remove from the baking sheet. If you like, you can brush or spray the cake with a little milk before baking – this will make the crumbles less crunchy. You can also knead 2-6 tablespoons of milk into the crumble batter – with the same result. This cake can also be baked with suitable fruit (apples, cherries, apricots, etc.) – simply spread the peeled/chunked/pitted fruit between the batter and crumble. You can also sprinkle flaked almonds over the cake (with or without fruit) and bake for the last 15-20 minutes. If you like it extra buttery, brush the finished cake with melted butter while it’s still hot. You could also sprinkle sugar (or cinnamon sugar or vanilla sugar) on top. We love this crumble cake! Because it’s so crumbly and cakey – and tastes delicious even after 1-2 days, if you have any left over.