Ingredients:
- 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
Instructions:
- Preheat your oven to 180°C (350°F). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- 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.
- Sprinkle the streusel topping over the cake batter.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- 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!