Germany Streusselkuchen (Crumb Cake)
Streuselkuchen is one of the most common sheet cakes in Germany that, arguably, originated in the Silesia region. However, countless variations have cropped up over time, including prasselkuchen with a puff pastry bottom. Traditional streuselkuchen includes a yeast dough on the bottom; tart, acidic fruit—plums, apricots, rhubarb, gooseberries, and apples are all common—in the middle and streusel, which means “crumbs,” on the top. Streuselkuchen also is common—and delicious—without fruit, just with a yeasted bottom and a thick layer of streusel.
Recipe Servings: 4
Prep Time
10 minutes
+ 55 minutes resting
+ 55 minutes resting
Cook Time
40 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup (120 ml) warm water
- 1 Tbsp (13 ml) sugar
- 2 tsp (10 ml) yeast
- ¼ cup (60 g) butter
- ¼ cup (50 g) sugar
- 2 eggs
- 1 cup (240 ml) milk, scalded and cooled
- 3 cups (360 g) cake flour
- 4 Tbsp (60 g) butter
- 4 Tbsp (50 g) sugar
- 4 Tbsp (60 g) all-purpose flour
- 1 tsp (5 ml) ground cinnamon
Directions
- Dissolve yeast and sugar in warm water. Let activate for 10 minutes.
- Beat butter with sugar; then add cooled scalded milk.
- Fold in flour cup by cup.
- Knead dough for 5 minutes.
- Grease an oblong glass baking dish.
- Place dough in greased dish, cover, and let rest for 30 minutes in a warm place.
- Gently punch down dough and let rise 15 more minutes.
- Preheat oven to 350°F (180°C).
- Cream half of the butter with the sugar.
- Fold in flour and cinnamon.
- Top kuchen with streusel topping.
- Bake 40 minutes to a light gold.
- Melt remaining butter and drizzle over kuchen.
For Cake:
For Streusel Topping:
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