Streusselkuchen (Crumb Cake)

Streusselkuchen

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 is also common—and delicious—without fruit, just with a yeasted bottom and a thick layer of Streusel. Recipe Servings: Serves 4

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour 40 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

Cake:

1/2 cup (120 ml) warm water
1 Tbsp (13 ml) sugar
2 tsp (10 ml) yeast
1/4 cup (60 g) butter
1/4 cup (50 g) sugar
2 eggs
1 cup (240 ml) milk, scalded and cooled
3 cups (360 g) cake flour

Streusel Topping:

4 Tbsp (60 g) butter
4 Tbsp (50 g) sugar
4 Tbsp (60 g) flour
1 tsp (5 ml) cinnamon

Directions

Cake:
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. Pour in dough, cover, and let rise 30 minutes in a warm spot.
Gently punch down dough and let rise 15 more minutes.
Streusel Topping:
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.