To start, I have no idea what Zwieback Crumbs are. I am assuming they are a cracker, crushed up obviously. But I have never seen Zwieback crumbs or crackers before.
I did look for them. Even went to several different grocery stores. But alas, there were none to be found.
I did a little research. Apparently Zwieback are the crackers you give to babies when they are teething. I guess I should have looked in the baby aisle.
Apparently, Zwieback is German for twice baked. So it’s a cracker, or bread that is baked. Then it is sliced and baked again. They are very crunchy.
Since I could not find Zwieback, I used graham cracker crumbs instead. Perhaps I should have tried something harder, maybe a panko bread crumb would have been similar in texture.
I do think the graham crackers worked though. Thankfully!
Perhaps the Zwieback would have given the streusel a little more crunch. But, considering there are nuts in it, I think there was enough crunch.
The overall cake was delicious. And there was only one piece left at the end of serving time, so my guests agreed!
STREUSEL COFFEE CAKE
2 Cups Flour
1/4 Cup Sugar
3 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/3 Cup Butter
1 Package Active Dry Yeast
1/4 Cup Warm Water
1/2 Cup Milk, Scalded and Cooled
1 Egg
2 Egg Yolks
3/4 Cup Zwieback Crumbs
2 Tablespoons Flour
2 Tablespoons Sugar
1/2 Teaspoon Cinnamon
3 Tablespoons Butter
3 Tablespoons Chopped Nuts
Sift flour, baking powder, and salt together. Add butter and cut in as for a pie crust. Dissolve yeast in water. Add milk. Add to dry ingredients with egg and yolks; beat well. Pour into a buttered 9x9 pan. Work topping ingredients together with fingertips. Sprinkle over dough. Let stand for 30 minutes. Bake in a 375 degree oven for 30 minutes.
Kommentare