Streuselkuchen is most often served for dessert at Christmas time, but they can be served year-round. Traditionally, Streuselkuchen are served with fruit sauce, which makes them a traditional Hanukkah dish. Streuselkuchen are made with flour, sugar, butter, eggs, and baking powder. The result is a delicious cake that can be served for dessert or breakfast.
Streuselkuchen is a classic German recipe that has many variations. This is a Streuselkuchen that is baked with a thin layer of cream cheese on top. I …
The classic German crumb cake is a soft and tender cake with a rich, buttery flavor. Streusel is a combination of flour, butter, and sugar that is mixed with baking powder and added to batter or dough. The streusel can be crumbled and sprinkled on top of the cake or used as a topping. This streuselkuchen recipe adds a special touch to the cake, which is made with a rich and decadent butter sauce and topped with crumbly streusel.
The Ultimate German Crumb Cake Is Streuselkuchen!
If you’re looking for a delectable coffee cake recipe, look no further. Streuselkuchen, or German crumb cake, is an excellent choice!
This Streuselkuchen recipe, made with a traditional yeast dough, includes plenty of streusel – those sweet and buttery “crumbs” – on top!
The best part is that German streusel cake is a quick and easy recipe to make. It’s the ideal easy cake to offer to visitors… or simply keep your mouth shut!
Please, one slice of Streuselkuchen (with coffee, of course)!
Yeast Cakes from Germany
It’s no secret that the Germans are huge fans of yeast cakes. Streuselkuchen, like German butter cake, is a traditional German yeast cake.
Lisa grew up eating German yeast coffee cakes with her family at home. It was a cake that was often served as part of her grandparents’ “Kaffee and Kuchen”!
Bienenstich, a popular German yeast cake with a whipped pudding layer in the center, is another famous German yeast cake. In reality, the dough recipe is the same as the one for the streusel cake.
It’s also comparable to a “Pudding cake,” which is simply another yeast dough variant. This cake has a thick layer of vanilla pudding as well as sweet crumbles on top.
An apple streusel cake is another classic dessert with crumbs. On the internet, we have an apple streusel cake recipe, however it is prepared using a “Mürbeteig” dough rather than yeast dough (a dough with flour, sugar, and butter). So, if you’re not sure about dealing with yeast yet, this may be a good place to start.
Looking for more cake ideas? Other German Cake Recipes may be found here.
Look at all that Streusel – it’s no surprise, given that it’s Streuselkuchen!
To ensure that your Streuselkuchen is a success, there are a few things to bear in mind. Here are a few of our most significant recommendations:
- Working with Yeast: Because this is a yeast cake, make sure your yeast isn’t beyond its expiration date. Your cake may not rise if the yeast has expired.
- Temperature of Substances: When dealing with yeast, it’s critical that the ingredients that come into touch with it aren’t too chilly. So, an hour or so before beginning to bake, take the butter and egg for the dough out of the fridge. Warm the milk before adding it to the dough; it should be warm but not hot!
- Kneading the Dough: Kneading the dough for five minutes may seem excessive, but it is necessary to get a “elastic consistency.” This will help the cake rise more evenly.
- Making Ahead: Streuselkuchen is best served fresh, so don’t prepare the whole cake ahead of time. If you’re pressed for time, prepare the dough the night before and chill it overnight. Then, the following day, complete the remaining stages.
Step-by-Step Instructions for Making Streuselkuchen
You can find the Streuselkuchen recipe card at the bottom of this article for precise measurements if you wish to prepare this wonderful German crumb cake recipe.
Check out the process pictures below if you’re a visual learner and want to see what each of the recipe stages look like.
Warm the milk in a saucepan.
To begin, warm the milk in a stovetop saucepan or in the microwave. The milk should be warm but not hot, since this may harm the yeast germs.
Combine the flour, yeast, and sugar in a mixing bowl.
In a large mixing bowl, sift the flour. Then sprinkle the instant yeast on top, followed by the granulated sugar.
Toss in the milk and stir well.
Slowly add in the hot milk and knead everything together with your electric mixer’s spiral dough hooks until thoroughly combined.
Combine the butter, vanilla extract, egg, and salt in a mixing bowl.
Toss in the soft butter (cut into smaller pieces if necessary), egg, vanilla essence, and a sprinkle of salt in a mixing bowl.
Continue to knead the dough!
Knead the dough for another 5 minutes using the spiral dough hooks, or until it no longer clings to the edges of the basin.
If the dough seems to be too sticky, add a little more flour. If the dough seems to be too dry, add a little more milk and knead it again.
Form a ball out of the dough.
Form the dough into a ball using your hands. After that, return it to the bowl and cover it with a dishtowel or a lid.
Allow the dough to rise for at least one hour in a warm, draft-free area of your house.
Douhg is rolled out.
Sprinkle some flour on your countertop and knead the dough quickly with your hands after the hour is up and the dough has substantially grown in size.
Allow the dough to rest for another hour if it does not seem to have grown in size.
With a rolling pin, roll out the dough to the size of the baking sheet. A baking sheet or pan with dimensions of about 13.5 by 9.5 inches is typically used.
Place the dough on the baking pan and press it down.
Place the dough on the prepared and oiled baking sheet after it has been flattened out. Alternatively, you may use parchment paper to line your baking sheet/pan.
Allow another 15 minutes for the dough to rest.
To make the streusel topping, combine all of the ingredients in a mixing bowl.
Preheat the oven to 350 degrees Fahrenheit and prepare the streusel dough in the meanwhile.
Using your hands or the spiral dough hooks on your mixer, combine the butter, sugar, and flour in a medium-sized mixing basin.
Streusel with a buttery flavor.
Knead until tiny crumbs appear, then remove the dough from the mixer and push it together with your hands.
Using milk or water, brush the dough.
After 15 minutes has passed, gently spray the dough on the baking sheet with milk or water. This makes it easier for the crumbs to stick.
We often use milk, but water works just as well.
Toss in the streusel.
Place the streusel on top of the dough in an equal layer.
Bake the cake for 25-30 minutes on the center rack of the oven (since every oven is slightly different, this might vary). The streusel should be golden brown in color.
A Streusel cake that has just been baked.
Remove the cake from the oven after it has finished baking and allow it to cool.
Before serving, cut it into pieces and dust it with sugar in powdered form (optional).
Our Streuselkuchen came out beautifully!
This cake is best served fresh, so prepare it the day before you intend to serve it (or make the dough the night before, as mentioned in the recipe tips section).
If you have any leftovers, keep them in an airtight container for up to two days. The remaining slices may then be reheated in the microwave for a few seconds before eating.
Alternatively, this cake freezes very well. Just make sure the cake is completely cool. Then place the sliced pieces in a freezer container or bag that has been sealed.
We occasionally reheat the frozen slices in the microwave, but they may also be thawed by leaving them out on the counter for a few hours.
- 2/3 cup warm milk
- 3 cups flour (all-purpose)
- 2 1/2 tablespoons instant yeast (dried)
- 1/3 cup sugar, granulated
- 1 teaspoon extract de vanille
- a generous teaspoon of salt
- 1/3 cup room temperature butter
- 1 egg, medium size, room temperature
The Finishing Touch
- Brushing with milk or water
- 1 pound of butter
- a third cup of sugar
- 1 2/3 cup flour (all-purpose)
- powdered sugar (optional)
- The milk can be heated in the microwave or on the stove. It should be warm, but neither too hot or too cold.
- Add the flour and instant dry yeast to a large mixing bowl (check the package directions to make sure it doesn’t need to be dissolved in water or milk first). After that, add the sugar and lukewarm milk. Using the spiral dough hooks on your hand mixer, knead the contents of the bowl until everything is well combined.
- Then, in a mixing dish, combine the vanilla extract, soft butter, egg, and a sprinkle of salt. Continue kneading the dough for another 5 minutes, or until it no longer clings to the bowl’s sides. Form it into a beautiful ball with your hands. You may add a little extra flour if your dough is too sticky. Add a bit extra milk to the mix if the dough is too dry and crumbly.
- Place a cloth or a cover over the bowl that contains the dough. To enable the dough to rise, put it in a warm, draft-free area. It should take around an hour to complete this task.
- Prepare your baking pan by coating it with parchment paper or greasing it around the 55-minute point of the dough rise timeframe.
- Remove the dough ball from the bowl after an hour has passed and it has grown significantly in size. Dust your worktop with flour and quickly knead the dough with your hands. Then, using a rolling pin, spread out the dough to fit your baking sheet/pan. We usually use a baking pan that is 13.5 x 9.5 inches in size. Place the dough on the baking sheet after it has been flattened out to the desired size. Allow for another 15 minutes of resting time.
- Preheat the oven at 350 degrees Fahrenheit and make the streusel topping in the meanwhile. In a mixing dish, combine the butter, sugar, and flour. Quickly knead the ingredients with the spiral dough hooks or your hands until tiny crumbs appear. Set them aside after gently pressing them together with your hands.
- After the dough has rested for 15 minutes, gently brush it with water or milk. This will aid in the streusel’s adhesion.
- Place the streusel on top of the dough in an equal layer.
- Bake the cake for 25-30 minutes on the center rack of the oven, or until the crumbs are gently golden brown.
- Allow the cake to cool after removing it from the oven. Before serving, sprinkle the cake with powdered sugar.
- Check to see whether the yeast you’re using hasn’t gone bad. When working with yeast, it’s also crucial that the milk isn’t too hot and that the egg and butter are at normal temperature. Otherwise, the yeast germs may be prevented from “doing their work.”
- Allow the dough to rise for another hour if it does not seem to have grown in bulk after one hour.
- This streusel cake is best served fresh, so make it the day before you intend to serve it. You may also make the dough the night before and let it rise overnight in the fridge.
- This cake freezes well. Before freezing the cake, just cut it into pieces and place them in a freezer container or bag. Make sure the cake is completely cool before proceeding.
Information about nutrition:
Serving Size: 16 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 224 calories 11g total fat 5g Saturated Fat 0g trans fat 5 g of unsaturated fat 29 milligrams of cholesterol 71mg sodium 27g carbohydrate 2 g fiber 8 g sugar 5 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
You may save it to one of your Pinterest boards and come back to it at any time!
One of the most famous and popular German desserts – streuselkuchen – is a moist and crumbly cake with a crunchy and crunchy topping. This is a recipe for a traditional and simple streuselkuchen. Streuselkuchen is served as dessert or as part of a breakfast treat. It is best served fresh, but you can also let it sit at room temperature overnight.. Read more about cherry streuselkuchen recipe and let us know what you think.