Shared by Lindsay Gardner
Shared by Lindsay Gardner
Coffee Kuchen (German Coffee Cake)
Yield: 9-inch cakeTime: 1 hour and 15 minutes
Coffee Kuchen (German Coffee Cake)
Yield: 9-inch cakeTime: 1 hour and 15 minutesFamily Journey
ChicagoWestern MichiganBay Area
Northern Michigan
This recipe was shared by Lindsay Gardner. Read more about her family in "The German Coffee Cake That Connects an Illustrator to Her Jewish Roots."
Ingredients
For the streusel:
- 4 tablespoons unsalted butter, cold and cut into small cubes
- ½ cup all-purpose flour
- 6 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoon toasted almonds, roughly chopped
For the cake:
- 1 cup all-purpose flour
- 1 heaping teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- ½ cup sugar
- 1 egg
- ¼ cup milk
- 1 teaspoon vanilla extract
Preparation
Step 1
Preheat the oven to 325F and grease a 9-inch round springform cake pan.
Step 2
With your fingers, pinch together the butter with the flour, sugar, cinnamon, and salt in a bowl until a crumbly, sandy texture forms. Add the almonds and stir to incorporate. Set aside.
Step 3
Sift the flour, baking powder, and salt into a bowl. Set aside.
Step 4
Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until it becomes fluffy, about 1-2 minutes. Add the egg, milk, and vanilla and mix until combined, about 1 minute. Add the sifted flour and baking powder into the wet ingredients and beat until the batter is just combined. Pour the batter into the cake pan and sprinkle the streusel evenly on top. Transfer into the oven and bake until a cake tester comes out clean, about 50 minutes.
Step 5
Let the cake cool. Loosen the edges of the cake from the pan with an offset spatula, unmold the cake and serve. Kuchen can be stored in an airtight container at room temperature for 4-5 days.
