Evelyn’s Hefe Kuchen Recipe (German style coffee cake)
For the Dough:
1-2 tsp yeast
1 tsp sugar
1/8 L lukewarm milk
500 g white flour
100 to 150g sugar
1 tsp vanilla
½ tsp salt
100 to 150 g butter
2 small eggs or one large egg.
- Dissolve yeast into milk. Add a teaspoon of sugar. Let sit for a few minutes.
- Pour flour into a bowl and make and indentation. Once the yeast and milk has started to bubble, pour the yeast mixture into the indentation and mix with a little bit of flour, cover the yeast mixture with some of the flour in the bowl. Let the yeast rise again and crack the flour cover, about 15 minutes.
- Mix in rest of ingredients and mix to a smooth dough.
- Cover dough with tea towel. Let rise in warm location until approximately double in size.
Takes 1 - 2 hours.
Punch down and roll out dough on flat baking sheet that has been buttered,
Roll out dough to fit into baking pan.
Cover with tea towel, let rise for 15-20 minutes.
Streusel Topping
200 gram flour
150 gram butter
150 gram sugar,
Mix all three ingredients into a curmble.
If I am making a cherry cake I add a couple of drops of almond flavouring. If I am making an apple cake I add some cinnamon. You can be creative with this streusel topping and add chopped nuts and. or oatmeal.
One the dough has risen slightly on the baking sheet, I cover with fruit of choice: cherries, blueberries, peaches, apricots and prune plum
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In winter I use the same base for nuts & honey, or poppy seed filling. 
Bake at 350 degrees Fahrenheit. Length of baking varies depending on topping. The juicier the fruit, the longer the baking. Average length is 45 minutes, but if baking with only streusel and no fruit will only take 30 minutes. If using frozen fruit or very ripe and juicy fruit can take 60 minutes.
