Omas Tränenkuchen


  • 200g (1 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 300g (2 1/2 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 250ml (1 cup) whole milk

For the Streusel Topping:

  • 100g (1/2 cup) granulated sugar
  • 100g (3/4 cup) all-purpose flour
  • 100g (1/2 cup) cold unsalted butter, diced
  • 1 teaspoon ground cinnamon


  1. Preheat your oven to 180°C (350°F). Grease and flour a 9×13-inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. For the streusel topping, combine sugar, flour, cold diced butter, and cinnamon in a bowl. Use your fingers or a pastry cutter to mix until crumbly.
  8. Sprinkle the streusel topping over the cake batter.
  9. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
  11. Once cooled, cut into squares and enjoy your Omas Tränenkuchen with a cup of coffee or tea!

This traditional German cake is perfect for any occasion and is sure to bring back fond memories of Grandma’s baking. Guten Appetit!

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