Hazelnut Crumb Cake
A hazelnut crumb cake made with fresh ingredients from the crumb cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 375 g whole wheat flour (e.g., spelt, wheat)
- 20 g yeast
- 80 g brown sugar
- 250 ml milk (lukewarm)
- 0.5 tsp Salt
- 0.5 lemon (unprocessed)
- 2 Eggs
- 80 g Butter
- 50 g ground hazelnuts
- 50 g butter
- 200 g butter
- 200 g brown sugar
- 0.25 vanilla pod
- 1 pinch cinnamon
- 200 g wheat whole grain flour
- 2 tbsp sesame seeds
- 2 tbsp flaxseeds
- 75 g ground hazelnuts
Instructions
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1.
Sift the flour into a bowl, make a well in the center, crumble the yeast into it, add 1 tsp sugar and mix with some lukewarm milk and flour to form a thick dough; lightly dust with flour. Let the pre‑starter rise covered in a warm place for about 15 minutes until doubled.
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2.
Distribute salt, grated lemon zest, eggs, butter, and nuts around the rim of the bowl. Knead everything well (hand mixer with dough hook). Incorporate enough milk so the dough is soft but not sticky. Cover and let the dough rise in a warm spot to double in about 30 minutes.
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3.
Preheat the oven to 200 °C (convection) and line a baking tray with parchment paper.
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4.
Roll the dough out on the tray to about 1 cm thickness or press it by hand, then cover again for about 15 minutes.
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5.
For the crumb topping melt butter, mix in sugar, vanilla bean seed, and cinnamon. Combine flour with sesame, flaxseeds, and nuts, then stir into the butter mixture with a spoon.
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6.
Brush the dough with melted butter, spread the crumb topping over it, and bake the cake quickly for about 20 minutes until golden brown; otherwise it dries out.
