Classic Streusel Cake
Classic Streusel Cake is an absolute delight. Easy to prepare, gorgeous-looking, and full of flavor. This recipe works well with all of the Janie's Mill cake and pastry flours, but feel free to experiment with substituting ancient grains such as Spelt, Einkorn, and Black Emmer, or with replacing a portion of the Cake Flour with Rye, Buckwheat or Cornmeal.
FOR THE CRUMB TOPPING
- 1 1/4 cup (170g) Janie's Mill Frederick White Wheat Flour
- 1/3 cup (85g) butter, cold
- 1/3 cup (85g) sugar
- pinch of salt
FOR THE CAKE
- 1 1/3 cup (180g) Janie's Mill Frederick White Wheat Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 3/4 cup (150g) sugar
- 9 tablespoons (130g) butter, at room temperature
- 1 tablespoon whiskey or rum (see note below for substitutions)
- 1 cup (125g) berries or other fruit (see note below)
FOR THE GLAZE (optional)
- 1/4 cup (40g) powdered sugar
- 2 teaspoons whiskey or rum
- Line bottom of springform pan with parchment paper and butter and flour it. Preheat oven to 350°F.
- To make crumb topping, combine flour, sugar and salt in a medium bowl. Add pieces of butter and combine ingredients with your hands until they come together into crumbs. Refrigerate crumb topping while making the cake. You can speed up the process by putting the crumbs in the freezer.
- To make the cake, combine flour, baking powder and salt in a medium bowl. In a stand mixer fitted with paddle attachment, cream sugar and butter until pale, about 3 minutes. Add eggs, one at a time, mixing thoroughly and scraping down sides of the bowl after each addition. Add whiskey or rum after all eggs are added. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With mixer on low, add flour mixture and mix only until it disappears.
5. Evenly spread juneberries on top of batter followed by crumb topping. Squeezing some crumbs into bigger chunks is a fine idea.
7. To make the glaze, mix powdered sugar and liquid until they form a smooth mixture and decorate away.
- Mixing and matching flours will be a whole lot easier using a digital kitchen scale. Stone ground flours are not standardized the way roller milled flours are and defy being measured with cups. Investing in a kitchen scale will kindle a love affair with the metric system. It will make all your baking (and cooking!) projects easier and you will have fewer dishes to clean.
Theme and Variations
Here are a few points of inspiration and adaptation:
- The batter and crumbs for this cake can be made with all of Janie's Mill White Wheat flours, including the 100% extraction Frederick White Wheat Flour and the 80% extraction Frederick Cake Flour. Feel free to exchange these for All-Purpose, Silky Smooth Pastry Flour, Spelt, Black Emmer or Einkorn. Each of these will lend the cake a unique whole grain flavor profile. Use the same amount as you would the Frederick Flours.
- Experiment with what you have in your flour pantry. Swap out some of the Frederick White Wheat Flour for Dark or Light Rye Flour, Buckwheat or Cornmeal or whatever you have on hand. A ratio of 1:1 usually works well. This is a great way to get to know your flours and enjoy delicious streusel cakes while you learn.
- Feel free to substitute the whiskey or rum with a teaspoon of vanilla or lemon zest. Almond extract and rose water are other points of inspiration.
- If you want your glaze to be alcohol-free, use water, lemon juice, milk, cream or even rose water instead.
- You can use just about any fruit for this recipe. Rhubarb, strawberries, blueberries, mulberries, currants, cherries, peaches, plums, apples, pears. You can also omit the fruit and double down on whipped cream instead.
Posted on October 10 2022