Blitzkuchen | German Lightning Cake
developed & tested by:
This one-bowl German Blitzkuchen coffee cake is ready in one hour, with a light & moist butter-based batter that's topped with crumbly brown sugar streusel.
Equipment
Ingredients
Streusel Topping
- ¾ cup all purpose flour
- ⅓ cup brown sugar (both light and dark brown sugar work)
- ¼ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, melted
Lightning Cake
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk, at room temperature
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (use table salt or fine sea salt, not kosher salt)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan.
- Prepare the streusel by mixing the flour, brown sugar, cinnamon, and melted butter, in a medium bowl until it forms a crumbly mixture, kind of like wet sand. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat the softened butter and sugar until it is pale and fluffy, after a few minutes.
- Add the egg and vanilla and beat the mixture again until it’s well combined, after about 1 minute.
- Add the milk and mix for 30 seconds.
- Add the flour, baking powder, baking soda, cinnamon, and salt. Mix with a large spoon or spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Spread the cake batter into the greased cake pan in an even layer. Sprinkle the streusel on top.
- Bake for about 30 to 35 minutes, until a toothpick or knife inserted into the center of the cake comes out clean. Slice and enjoy!!
Notes
- Don't Overmix the Batter: Don't overmix the cake batter, or else it could end up dense. Once you add the dry ingredients, gently mix the batter just until you no longer see pockets of dry flour.
- Storing: Store leftover cooled cake wrapped in plastic cling wrap or under a cake dome at room temperature for up to 3 days, or a couple more days in the fridge.
Nutrition
Serving: 1 slice (of 16)Calories: 212kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 45mgSodium: 112mgPotassium: 58mgFiber: 1gSugar: 11gVitamin A: 314IUVitamin C: 0.01mgCalcium: 43mgIron: 1mg
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