My Grandma Bessie'S Bundt Kuchen Recipe

Name: My Grandma Bessie'S Bundt Kuchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Streusel; 1 cup light brown sugar; 1 cup organic Einkorn wheat flour (or unbleached, all-purpose flour); 1 tablespoon ground cinnamon; 1/2 cup organic salted butter, cut into 8 pieces; Cake; 3 cups organic Einkorn wheat flour or unbleached, all-purpose flour; 4 teaspoons baking powder; 1 small lemon, zested; 1 cup milk (I use organic, whole milk); 2 teaspoons vanilla extract; 1 cup salted organic butter; 1 1/2 cups sugar (I use organic sugar); 5 eggs (I use organic, free-range eggs from my backyard chickens)

Servings: persons

Streusel
1 cup light brown sugar
1 cup organic Einkorn wheat flour (or unbleached, all-purpose flour)
1 tablespoon ground cinnamon
1/2 cup organic salted butter, cut into 8 pieces
Cake
3 cups organic Einkorn wheat flour or unbleached, all-purpose flour
4 teaspoons baking powder
1 small lemon, zested
1 cup milk (I use organic, whole milk)
2 teaspoons vanilla extract
1 cup salted organic butter
1 1/2 cups sugar (I use organic sugar)
5 eggs (I use organic, free-range eggs from my backyard chickens)

1
Preheat oven to 350u00b0F. Grease bundt pan with butter (be very generous and be sure to cover the entire surface), then coat the butter with flour.
2
Make the streusel topping: mix together flour, brown sugar and cinnamon. Rub the butter pieces in with your fingers until small clumps form. Set aside.
3
Sift (or whisk) together the flour, baking powder, and lemon zest and set aside. Mix milk with vanilla extract and set aside.
4
Beat the butter and sugar together on medium speed in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating between each addition. Add the flour mixture 1/3 at a time, alternating with the milk mixture. Scrape the bowl, and then beat on low until all ingredients are thoroughly mixed.
5
Sprinkle 1/3 of the streusel mixture into prepared pan. Spoon about 1/2 of the batter on top of the streusel, then sprinkle the rest of the streusel evenly over the batter. Spoon the remaining batter into the pan over the streusel.
6
Bake for 1 hour, or until cake is golden brown and a toothpick inserted into the center comes out clean. Cool cake in pan for about 15 minutes before carefully inverting it onto a serving platter to remove.

1788

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Streusel, 1 cup light brown sugar, 1 cup organic Einkorn wheat flour (or unbleached, all-purpose flour), 1 tablespoon ground cinnamon, and more.

Yes, My Grandma Bessie'S Bundt Kuchen falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Grandma Bessie'S Bundt Kuchen

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