Description
A moist and tender German Streusel Crumb Cake with a golden, cinnamon-laced crumb topping. This gluten-free version is made with wholesome almond flour, Greek yogurt, and a touch of maple syrup for natural sweetness. Perfect for breakfast, teatime, or a cozy dessert alongside your favorite cuppa!
Ingredients
For the Cake:
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2 large eggs
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¼ cup (60ml) maple syrup or honey
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½ cup (120g) plain Greek yogurt
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1 tsp vanilla extract
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1½ cups (150g) almond flour
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½ tsp baking soda
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¼ tsp salt
For the Streusel Topping:
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¾ cup (75g) almond flour
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2 tbsp coconut sugar or brown sugar
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1 tsp cinnamon
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2 tbsp melted coconut oil or unsalted butter
Instructions
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Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper or grease lightly.
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In a bowl, whisk together the eggs, maple syrup, yogurt, and vanilla extract until smooth.
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In another bowl, mix almond flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
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In a separate bowl, combine streusel ingredients: almond flour, sugar, cinnamon, and melted fat. Stir until crumbly.
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Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temp.
Notes
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For a dairy-free version, use plant-based yogurt and coconut oil.
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Add fresh berries or chopped nuts to the batter for a twist.
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Leftovers can be frozen and gently reheated for a cozy treat anytime!
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: German