I grew up addicted to crumb cake, as it's called in the States. The thicker the crumb topping, the happier I was. The cake was alway just an after thought.
When I started baking for this blog years ago, at one point I taught myself how to make streusel. A dangerous trick for someone like me who has trouble not eating it straight out of the bowl.
This lovely loaf pan cake is very easy to make and the cake is definitely not just an afterthought. The chocolate hazelnut brown sugar flavors make it a great dessert option for your fall or winter table.
The ingredients are a bit unusual. Dry bread crumbs and chocolate sprinkles are used in the recipe. The cake is not too sweet in taste and is the perfect accompaniment to a cup of coffee or tea.
Because this was a recipe for about.com, I had to control myself in the streusel department and not double the recipe to dump on the cake, but feel free to do so.
For the full recipe hop on over there to my German Food page.