Sauer-Streusel-Kuchen
Introduction to Sauer-Streusel-Kuchen
Sauer-Streusel-Kuchen, often translated as sour cream crumb cake, is a beloved dessert in German cuisine. Known for its rich flavors and crumbly texture, this cake is perfect for any occasion. The combination of sour cream and streusel topping adds a unique taste that is both tangy and sweet. Originating in Germany, it has become a staple in many households, particularly during the coffee time known as "Kaffee und Kuchen." The tradition of enjoying a leisurely afternoon with a slice of cake and a cup of coffee is deeply embedded in German culture, making this cake an essential recipe to master.
Ingredients
- Butter (200g)
- Flour (500g)
- Sugar (250g)
- Vanilla Extract (1 teaspoon)
- Eggs (3 large)
- Baking Powder (2 teaspoons)
- Salt (1/2 teaspoon)
- Sour Cream (250g)
- Cinnamon (1 teaspoon)
- Brown Sugar (100g)
- Almonds (optional, 50g, sliced)
Preparation
Preparing the Crumb Topping
Begin by preparing the crumb topping as this will need a bit of time to chill. In a medium bowl, combine 150g of flour, 100g of sugar, 1 teaspoon of cinnamon, and 100g of cold butter cut into small cubes. Using your fingers, combine these ingredients until they resemble a coarse crumb mixture. If desired, add 50g of sliced almonds for extra texture. Chill the mixture in the refrigerator while you prepare the rest of the cake.
Making the Cake Batter
In a large mixing bowl, cream together the remaining butter and sugar until light and fluffy. This should take about 3-5 minutes. Add the vanilla extract and eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, sift together the remaining flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix as this can toughen the cake.
Baking the Sauer-Streusel-Kuchen
Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch cake pan to prevent sticking. Pour the cake batter into the prepared pan, spreading it evenly. Retrieve the crumb mixture from the fridge and sprinkle it generously over the top of the cake batter.
Bake in the preheated oven for about 35-40 minutes. Use a toothpick inserted into the center of the cake to check for doneness; it should come out clean or with just a few moist crumbs. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Check Your Cooking Time
Throughout the baking process, it's crucial to monitor your cooking time carefully to avoid overbaking, which can result in a dry cake.
Serving Suggestions
Once cooled, the Sauer-Streusel-Kuchen can be sliced into squares and dusted with a light coating of powdered sugar, if desired. This cake pairs wonderfully with a hot cup of coffee or tea. Serve it as a delightful afternoon treat or a sweet finish to any meal. For an added flair, accompany the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoying Sauer-Streusel-Kuchen
Sauer-Streusel-Kuchen is best enjoyed when shared with family and friends. Its balance of sweetness and subtle tang makes it an unforgettable dessert, perfect for bringing people together. Whether celebrating a special occasion or simply indulging in a delicious treat, this cake is sure to delight and create fond memories.