Cherry Crumb Cake

Ingredients

• 250 ml milk (1.5 % fat)
• 42 g fresh yeast (cube)
• 140 g raw cane sugar
• 600 g spelt flour type 1050
• 2 pinch salt
• 2 Eggs
• 150 g softened butter
• 1 kg sweet cherries
• 1 tbsp powdered sugar (from raw cane sugar)

Instructions

1. 1.

   Heat milk in a pot to lukewarm and remove from heat. Crumble fresh yeast into it and whisk with a fork. Add 1 tbsp sugar and 4 tbsp flour, stir into a thick batter and cover with a damp cloth for 30 minutes.

2. 2.

   Mix 440 g flour with 45 g sugar and a pinch of salt, create a well in the center. Crack eggs into the well and let them flow in. Cut 50 g butter into flakes and sprinkle on top. Pour the yeast batter from the pot over it. Knead everything into a smooth dough. Cover with a damp cloth and let rise for about 1 hour while washing and pitting cherries.

3. 3.

   Knead the dough again, roll it out on a floured surface to fit a baking tray, then place it on a parchment-lined tray. Spread cherries evenly on top. Make crumb topping by mixing remaining butter with leftover flour, a pinch of salt, and sugar; sprinkle over cherries. Bake in preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 35–40 minutes until golden brown. Remove, let cool slightly, dust with powdered sugar, cut into pieces, and serve.