A tray bake with no resting time: the batter is ready in five minutes, and the tray comes out of the oven after 25 to 30 minutes. Butter, sugar and flour produce either a moist sponge base or crunchy streusel topping, depending on how they are worked. The Thermomix® handles both one after the other in the same mixing bowl.
No yeast means no pre-dough, no waiting and no worrying about whether the leavening will work. Baking powder lifts the base instead. This recipe is not a substitute for a yeasted cake, but a different logic entirely. A sponge batter rather than a yeast dough, planned that way from the start.
Quick Streusel Cake without Yeast, Thermomix®
Ingredients 0 / 7 ✓
- 450 g butter
- 470 g sugar
- 2 sachets vanilla sugar
- 4 eggs
- 610 g flour
- 1/2 sachet baking powder
- 180 g double cream
Instructions 0 / 8
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1
Preheat the oven.
Preheat the oven to 180 °C top and bottom heat.
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2
Whisk eggs until light.
Insert the butterfly whisk into the mixing bowl. Cut 160 g butter into pieces, add to the mixing bowl with 220 g sugar, 1 sachet of vanilla sugar and the eggs, then whisk until light and fluffy for 6 minutes / speed 4.
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3
Mix the batter.
Remove the butterfly whisk, add 260 g flour and the baking powder, then mix for 10 seconds / speed 4.
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4
Spread batter on baking tray.
Spread the batter evenly over a baking tray.
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5
Mix the streusel.
Cut 250 g butter into pieces and add to the mixing bowl with 250 g sugar, 350 g flour and 1 sachet of vanilla sugar, then mix for 15 seconds / speed 5, watching through the lid, until coarse crumbs form. Scatter over the batter.
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6
Bake.
Bake on the middle shelf of the oven for 25 to 30 minutes.
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7
Mix the glaze.
Add 40 g butter to the mixing bowl, melt for 2 minutes / 80 °C / speed 1, add the double cream and mix for 10 seconds / speed 3.
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8
Serve the cake.
Remove the cake from the oven, leave to cool for about 5 minutes, then pour the glaze over the top.
Tip: You can also bake this streusel cake with fruit.
Nutrition per serving
Why the base and the streusel turn out so differently despite using similar ingredients
Both are built from butter, sugar and flour at their core. But the base gets eggs and is beaten until creamy, while the streusel stays dry and cold. Butter in the sponge batter binds with egg and air into a smooth, moist dough. Cold butter in dry ingredients stays crumbly as long as you keep the mix brief. The Thermomix® separates the two steps cleanly: first insert the butterfly whisk for the light, aerated base, then remove the butterfly whisk and run briefly at speed 5 for the streusel.
The streusel step has a strict time limit. More than 15 seconds at speed 5 and the mixture clumps together instead of forming streusel. We always watch through the lid. As soon as coarse crumbs appear, stop immediately. Rough is better than uniform. Uniform streusel flatten out in the oven.
The cream glaze is not an optional step
After baking, a glaze of melted butter and double cream goes over the still-warm cake. The liquid soaks straight into the warm streusel. That is the difference between a cake that dries out after a day and one that stays moist at room temperature for three to four days. Do not put it in the fridge. The cold dries the streusel out.
With fruit as a middle layer: plums, apples or cherries
Before adding the streusel you can place a layer of fruit on the raw batter. Plums halved, apples sliced thinly, cherries from a jar well drained. The fruit adds acidity against the sweetness of the streusel and makes the base even more moist. If you enjoy baking with streusel and fruit, a blueberry streusel cake and a pear and almond cake with rum streusel are both baked as tray cakes on mixmyday.com.
Model note: TM31, TM5, TM6 and TM7
All Thermomix® steps in this recipe run identically on the TM31, TM5, TM6 and TM7. The highest temperature inside the mixing bowl is 80 °C during the glaze step. No model has any difficulty with this. The butterfly whisk is essential for the base step. On the TM31, insert the butterfly whisk before the butter goes into the mixing bowl.
The 610 g of flour in the recipe is split across two separate steps: 260 g for the base, 350 g for the streusel. Each pass is well within the Vorwerk maximum. Give the mixing bowl a quick rinse between the base and the streusel steps.
For more quick cake recipes made with the Thermomix®, a Fanta cake and a crustless cheesecake are worth a look on mixmyday.com.
Goes well with: vanilla ice cream, icing sugar and vanilla sauce.
