Buttermilk butter cake with crumbles

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For the yeast dough mix 400 g flour, 50 g sugar, 1 pinch of cinnamon and 1 pinch of salt in a mixing bowl. Press a depression in the middle. Warm up about 5 tablespoons of buttermilk lukewarm. Crumble yeast into it and dissolve it.

2. 2

   Pour the aroma into the bowl and mix with some of the flour to make the pre-dough. Cover and leave to rise in a warm place for about 15 minutes.

3. 3

   Add the egg, 1⁄4 l buttermilk and 60 g butter in flakes to the pre-dough. Knead everything smooth with the hand mixer. Cover and leave to rise for about 30 minutes.

4. 4

   For the crumbles, melt 275 g butter over a low heat. Mix 500 g flour, 250 g sugar, 1 pinch cinnamon and 1 pinch salt. Slowly stir in the butter and use the dough hooks of the hand mixer to make crumbles.

5. 5

   Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Knead the yeast dough again, dust with a little flour and roll out on the fat pan. Cover and leave to rise for about 15 minutes.

6. 6

   Spread crumble on top.

7. 7

   Bake the cake in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes. Sprinkle with remaining buttermilk and bake for about 15 minutes. Let it cool down.

8. 8

   Sweetened strawberries and whipped cream taste great with it.

Nutrition Facts

KCAL
300 kcal

CARBS
40 g

FATS
13 g

PROTEINS
5 g