Blitz Kuchen

Blitz means “lightning” in German, and this cake earns its name. You can have the batter mixed and in the oven faster than your kitchen even warms up.

Beaten egg whites folded into a simple batter of sugar, egg yolks, milk, and flour give it a tender, airy crumb. A splash of nut flavoring adds a warm, toasty note that runs through every bite.

The real magic is the topping: dots of butter, a shower of cinnamon sugar, and chopped nuts that bake into a crackly, fragrant crust. It’s the kind of cake your Oma would make on a Wednesday afternoon just because.

Kitchen Tips

• Fold the beaten egg whites in gently to keep the batter light and airy
• Bake at a moderate temperature so the nuts stay on top instead of sinking
• Use pecans, walnuts, or hazelnuts depending on what you have on hand
• Best served warm with coffee or tea, the same day it’s baked