STREUSELKUCHEN (CRUMB CAKE)

FOR THE TOPPING:
1/4 cup white granulated sugar
1/4 cup brown sugar
2 tsp cinnamon
1 cup unbleached flour, unsifted
1/2 cup butter or margarine
FOR THE CAKE:
2 1/4 cups unbleached flour, unsifted, divided use
1/4 cup white granulated sugar
1/4 tsp salt
1 pkg dry yeast
3/4 cup milk
1/2 cup butter or margarine
1 large egg

Well-grease 1 (9-inch) square cake pan.

TO MAKE THE TOPPING:
Mix together 1 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, and cinnamon. Cut in 1.2 cup butter until mixture is crumbly; set aside.

to make the cake:
Mix 1 cup flour, 1/4 cup white sugar, salt and yeast in a large bowl.

Place milk and 1/2 cup butter in a saucepan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough of the remaining 1/4 cup flour to make a soft but stiff batter.

Spread batter into prepared pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours.

Bake at 350 degrees F about 45 minutes or until done.

Makes 1 (9-inch) square cake
Source: Ursula Taylor