Despite The Chef’s well-documented aversion to desserts, he speaks very highly of this one. Also, “crumb cake” is actually a German specialty called “Streuselkuchen,” and that’s just plain fun to say.
1 cup of milk or buttermilk
2 whole eggs and 1 yolk
1 1/3 cup oil
3 cups of pastry flour
1 3/4 tsp baking powder
dash of salt
2 cups of sugar
1 tablespoon of molasses
1 cup of sugar
1/2 cup brown sugar
1 1/3 cup flour
1 tsp cinnamon
1/2 vanilla bean
7 oz butter (softened 1/2 inch cubes)
- Preheat oven to 350.
- For the batter, mix milk, eggs, and oil. Add dry ingredients. Do not over-mix.* Pour into cake pan.
- For the topping, mix dry ingredients together and add butter to form crumbs.*
- Sprinkle on top of batter.
- Bake for 30 minutes. Let the cake cool completely and top with powdered sugar.
*Chef says the two biggest mistakes you can make are over-mixing and making the crumbs too dry, so consider yourself warned.
I think Germany was my favorite part of Epcot. Since I’ve been there, I clearly have a full understanding of German food. It’s all brats and beer, right?
As it turns out, The Chef says they have veggies in Germany too. And these braised ones would definitely be a great side dish… for the brats I assume they eat at every meal.
1 ounce of butter
1/4 cup of yellow onions, sliced thin
1/4 cup celery, cut into 3 inch pieces
1/4 cup carrot, small diced
1/4 cup cabbage, large diced
2 garlic cloves, minced
1/2 ounce of honey
5 ounces of German beer
salt and pepper to taste
- Melt butter in a pot.
- Add all of the veggies. Season with salt and pepper. Cook over low to medium heat until well softened.
- Add honey and beer and simmer until tender. Be sure not to over cook because they will get mushy.