Fluffy, moist yeast cake

This soft yeast cake has a buttery crumble topping. Allow time for the dough to rise, and let the cake cool before slicing.

Ingredients

500 g wheat flour
25 g fresh yeast
250 ml lukewarm milk
100 g sugar
2 eggs
80 g melted butter
A pinch of salt
For the crumble: 60 g flour, 40 g butter and 40 g sugar

Step-by-step preparation

Rub the yeast with 1 tablespoon of sugar. Add a few tablespoons of milk and 1 tablespoon of flour. Leave for 15 minutes.
Put the remaining flour and sugar in a bowl. Add the salt, eggs, remaining milk and yeast mixture. Knead, then add the cooled melted butter.
Knead for about 10 minutes, cover and leave to double in size for 60-90 minutes.
Transfer to a tin approximately 20 x 30 cm. Rub together the crumble ingredients and scatter over the top; leave the dough for 20-30 minutes.
Bake at 180°C for 30-35 minutes, until a skewer comes out clean. Cool before slicing.

Time and servings

About 2 hours 40 minutes; 12 servings.

Practical tips and variations

The milk should be lukewarm, not hot.
Soft dough does not need much extra flour for dusting.
Rising time depends on the temperature of the kitchen, so watch the dough's volume.

Preparing the yeast mixture and dough

Rub the yeast with sugar in a large cup, leaving room for the mixture to expand. The milk should feel lukewarm: excessive heat can harm the yeast, while cold milk slows it down. Measure the milk and flour for the yeast mixture from the quantities listed above. If the mixture does not foam after resting in a warm place, check the yeast's freshness and prepare it again.

After combining the ingredients, knead until the dough starts to stretch and becomes smoother. Add the butter in small portions after the initial kneading, waiting for each addition to blend in. The dough will be soft and may stick slightly to your hands. Avoid adding lots of flour, which changes the proportions and can make the cake dry.

Rising and baking

Cover the bowl and place it away from drafts. Rising time is a guide: the dough may need longer in a cooler kitchen. Wait until it has visibly expanded. Line the tin with baking paper, transfer the dough and gently stretch it towards the edges without pressing it down firmly. Cover again and wait until fluffy.

Make the crumble by rubbing the flour, sugar and butter together with your fingers. Scatter it evenly over the dough before baking. Preheat the oven to the specified temperature. Near the end of baking, insert a wooden skewer into the centre, avoiding the crumble. If raw dough sticks to it, bake a little longer and check again. If the top browns too quickly, cover it loosely with baking paper.

Serving and storing

Let the cake cool after removing it from the oven. The hot crumb can stick together when sliced, while a completely cooled cake is easier to cut evenly. Serve it on its own or with tea. Small pieces of fruit can also be added before the second rise, though very juicy fruit may make the crumb wet.

Keep the cooled cake covered so it dries out more slowly. To freeze, divide into portions and wrap tightly. Thaw covered at room temperature. A slice can be warmed briefly before serving, taking care not to dry it out.

FAQ

Can I use instant yeast?

Yes. Use about 7 g and mix it with the flour.

Can I freeze the cake?

Yes. Once cool, wrap portions tightly.

Why did my yeast cake turn out dry?

Too much flour during kneading or overbaking may be responsible. Soft, slightly sticky dough is not necessarily a mistake. Knead patiently before adding flour and check the bake with a skewer. Cover the cooled cake to help retain moisture.