A yeast cake is the foundation to many variations. Combined with the streusel recipe a dry cake is the outcome with the warming scent of cinnamon. The streusel as a topping on an apple cake with a yeast dough base, gives a fantastic sweet twist, if the apples of sourer varieties are used. The same principle applies to a plum cake.
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Tried and tested are wheat, wheat wholemeal, spelt, spelt wholemeal. The white varieties are lighter and therefore rise easier. For that reason you may add one additional teaspoon of yeast if you choose the wholemeal varieties.
Step by step instructions:
Possible toppings for the yeast cake base are 1 kg apples, or 1 kg plums or streusel.
Combine fruit topping and streusel as seen on the plum cake example you get a sweet sour sensation.
Should you choose to go by apples or plums on their own test/taste their sweetness and decide whether some sugar and cinnamon sprinkled over the top would enhance their flavour.
The yeast cake recipe is also a great basic dough for an apple turnover recipe. Other filling variations are: with nuts, coconut, cinnamon, or raisins, to form a roll or plaid. There are no limits on how to use it.
Knead the ingredients together until streusel /crumbles form. If you knead longer one dough ball may form. Just break it up into crumbles again and spread them evenly on top of your streusel cake, plum cake or apple cake.
Preheat the oven to 180C°. Convert!
Bake the yeast cake for about 30 minutes or until the streusel and the edges of the dough show a golden brown color.
The time depends on the oven, each behaves a bit different, and whether you use the fan to speed the baking process up. Therefore keep an eye on the dough edges towards the tray border, when the cake loosens of the edge and gets a slight golden color the cake is done.
For thoughts and comments use this space here. To share your yeast cake inspirations in word and image use the form.
For more ideas, please visit Food to Grow on Pinterest.
Fresh out of the oven plum cake, apple cake and streuselkuchen, with the baking scent still lingering in the house, with a touch of freshly whipped cream, are a dream come true. Nonetheless, they are just as fine cooled down.
Though, the plum cake shows the tendency to become soggy over time because the plum juice soaks the base. Therefore the fresher the more it will be enjoyed.
The apple cake and the streuselkuchen are more appreciative when kept for some days. There is no sign of sogginess.
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