Grandma’s filled crumb cake – the classic recipe from the GDR baking book

With our recipe, the filled crumb cake tastes just like grandma made it.
With our recipe, the filled crumb cake tastes just like grandma made it. IMAGO/Westend61

There are recipes that instantly make memories. For example, the time when Grandma always had delicious crumb cakes on Sundays. Was this the case for you too?

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More than 30 years after reunification, many recipes from the GDR era have survived. Happy. Otherwise what would we miss! This crumb cake also evokes “Ostalgic” feelings. But it has long been prepared in the same way in the West.

Because it doesn’t matter if it’s “Ossi” or “Wessi” – no one can escape the love in this recipe. And there’s plenty of it in this crumb cake recipe. You can taste it. Try it…

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Ouma crumb cake – the recipe with a lot of tradition

What you need:

For the soil: 100 grams of soft butter, 60 grams of sugar, 1 packet of vanilla sugar, 1/2 teaspoon of salt, 1 bag (or 1/2 cube) of yeast, 100 milliliters of warm milk, 340 grams of flour

For the filling: 800 milliliters of milk, 2 bags of vanilla pudding powder, 4 to 6 tablespoons of sugar (to taste)

For the sprinkles: 300 grams of flour, 150 grams of soft butter, 130 grams of sugar, 1 bag of vanilla sugar

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This is how it is done:

For the yeast dough, first mix the sugar, vanilla sugar and lukewarm milk slowly and sensitively with the yeast. Then add flour and salt. Knead the dough thoroughly. Take your time. Kneading is important – especially with sweet and fatty yeast doughs. Please only add the softened butter at the end and then knead it for a much shorter time.

Now cover the dough with a kitchen towel and let it rise in a warm place for a good 30 minutes. Then spread it evenly on the tray and give it another 30 minutes to rise.

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Of course, the crumb cake also tastes good with cream.
Of course, the crumb cake also tastes good with cream. IMAGO/Westend61

In the meantime, you can prepare the pudding and crumbs.

Cook the pudding according to the directions on the packet and then chill in the fridge. It doesn’t have to cool completely, but it shouldn’t be warmer than room temperature.

Meanwhile, it is best to stir it frequently so that no skin forms. You can also avoid this by placing a piece of plastic wrap directly on top of the pudding while it cools.

Mix the crumbs with the ingredients mentioned above. Put the dough in the fridge first, then the butter will harden a little and it will be easier to crumble.

Preheat the oven to 200 degrees.

When the base has risen enough and the pudding and crumb dough are cool enough, you can put everything together. Spread the pudding evenly over the base. Sprinkle the sprinkles on top.

Now the cake can be put in the oven at 200 degrees for about half an hour – until the crumbs are golden brown.

Then let it cool. If desired, sprinkle powdered sugar on top before serving.

Enjoy your meal!

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