Crumble Cake

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Crumble Cake
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Health Score:
7,5 / 10
25 min.
ready in 1 hr 45 min.
Ready in


For the Dough
375 grams Whole wheat flour (such as spelt)
20 grams Yeast
80 grams brown sugar
250 milliliters warmed milk
½ teaspoon salt
½ organic lemon
2 eggs
80 grams butter
50 grams ground Hazelnuts
For Glazing
50 grams butter
For the Streusel
200 grams butter
200 grams brown sugar
¼ Vanilla bean (seeds only)
1 pinch cinnamon
200 grams Whole wheat flour
2 tablespoons Sesame seeds
2 tablespoons flaxseed
75 grams ground Hazelnuts

Preparation steps


For the dough: Add the flour to a bowl, make a well in the center and add the yeast and 1 teaspoon of sugar to the well. Mix in enough warm milk to make a thick dough. Cover the dough and let rise in a warm place for about 15 minutes, until it doubles in volume.


Add the salt, the lemon zest, eggs, butter, and nuts to the dough and knead them in by hand or with the dough hook of an electric mixer. Add just enough milk to make a soft, but not sticky, dough. Cover the dough and let rise in a warm place about 30 minutes, until doubled in volume.


Preheat the oven to 200°C (approximately 400°F). Line a baking pan with parchment paper.


Spread the dough out on the baking pan about 1 cm (3/8 inch) thick. Cover again and let rise about 15 minutes.


For the streusel: Melt the butter, stir in the sugar, the seeds from the vanilla bean, and cinnamon. Add the flour, sesame seeds, flaxseeds, and walnuts and work well with a wooden spoon until crumbly.


Brush the melted butter over the dough. Spread the streusel topping over the dough and bake the cake until golden brown, about 20 minutes (do not overbake or it will dry out).

To serve, cut in squares.