![['A close-up side view of a slice of Quittenblechkuchen on a plate.', 'Juicy and golden brown Quittenblechkuchen with a visible creamy texture.', 'A slice of Quittenblechkuchen highlighting the layers and shiny quince jam topping.', 'Detailed shot of a piece of Quittenblechkuchen showcasing its moist interior.']](https://suesses-backen.de/wp-content/uploads/2026/08/quittenblechkuchen_1_U1.webp)
Quittenblechkuchen
A delicious German apple-quitten cake with a crunchy streusel topping, perfect for sharing.
Ingredients
Dinkelmehl
- 400 g Dinkelmehl
- 1 Prise Salz
- 0.5 Würfel Hefe (à 21 g)
- 160 ml lauwarme Milch
- 80 g Butter
- 60 g Vollrohrzucker
- 1 Ei
- 200 g Dinkelmehl
- 100 g gemahlene Mandelkerne
- 150 g Vollrohrzucker
- 150 g geschmolzene Butter
- 200 g Quittenmarmelade
Instructions
- Mix Dinkelmehl and salt, add yeast and 4 tbsp milk, let rise 15 min.
- Add butter, sugar, remaining milk, and egg; knead into a smooth dough, let rise 45 min.
- Preheat oven to 180°C. Prepare streusel by mixing flour, almonds, sugar, and butter.
- Roll dough, spread marmalade, sprinkle streusel, bake 40-45 min.
Notes
Ensure the dough is well risen for a fluffy cake.