Streuselkuchen (German Crumb Cake) Recipe
The Streuselkuchen (German Crumb Cake) Recipe is a classic dessert that originates from Germany.
Equipment
- Mixing bowl
- Baking dish
- Wooden spoon or mixer
- Measuring cups and spoons
- Kitchen towel or plastic wrap for covering the dough
- Brush for applying milk or water to the dough
- Cooling rack (for optional powdered sugar dusting)
Ingredients
- 2/3 cup milk warm
- 3 cups all-purpose flour
- 2 1/2 teaspoons yeast dry instant
- 1/3 cup sugar granulated
- 1 teaspoon vanilla extract
- a pinch of salt
- 1/3 cup butter room temperature
- 1 egg medium-sized
- milk or water for brushing
- 1 cup butter for topping
- 2/3 cup sugar
- 1 2/3 cups all-purpose flour
- powdered sugar optional
Instructions
In a mixing bowl, combine warm milk (2/3 cup) with dry instant yeast (2 1/2 teaspoons). Let it sit for about 5-10 minutes until the yeast activates and foams.
- a. Ensure the milk is warm but not hot to the touch.
- b. Stir gently to mix the yeast and milk thoroughly.
- c. Wait for visible signs of yeast activation, such as bubbles or foam.
Add all-purpose flour (3 cups), granulated sugar (1/3 cup), a pinch of salt, room-temperature butter (1/3 cup), room-temperature egg (1 medium-sized), and vanilla extract (1 teaspoon) to the yeast mixture.
- a. Incorporate the ingredients using a wooden spoon until a dough forms.
- b. Knead the dough by hand or with a mixer until it becomes smooth and elastic.
- c. Ensure the butter and egg are well integrated into the dough.
Cover the dough with a clean kitchen towel or plastic wrap and allow it to rest in a warm place for about 1 hour or until it doubles in size.
- a. Choose a warm, draft-free spot for the dough to rise.
- b. The time for rising may vary depending on the temperature.
While the dough is rising, prepare the streusel topping. In a separate bowl, combine softened butter (1 cup), sugar (2/3 cup), and all-purpose flour (1 2/3 cups) until it forms coarse crumbs.
- a. Mix until no large lumps of butter remain.
- b. The streusel should have a crumbly texture.
Preheat your oven to the desired temperature for baking the Streuselkuchen. Typically, it's baked at 350°F (175°C).
- a. Ensure the oven is fully preheated before placing the cake inside.
Once the dough has doubled in size, transfer it to a greased baking dish.
- a. Use a dish that's suitable for baking Streuselkuchen.
- b. Gently spread and press the dough evenly in the dish.
Brush the surface of the dough with a small amount of milk or water for a golden finish.
- a. This step adds moisture to help the streusel adhere to the dough.
Evenly distribute the prepared streusel topping over the dough in the baking dish.
- a. Make sure the streusel covers the entire surface of the dough.
Place the baking dish in the preheated oven and bake for approximately 30-40 minutes or until the Streuselkuchen is golden brown and a toothpick inserted into the center comes out clean.
- a. Keep an eye on the cake to avoid overbaking.
- b. Baking time may vary depending on your oven.
Notes
Use warm, not hot, milk when activating the yeast.
Knead the dough until it's smooth and elastic.
Allow the dough to rise in a warm, draft-free place.
Preheat the oven fully before baking.
Brush the dough with milk or water for a golden finish.
Ensure even distribution of streusel topping.
Dust with powdered sugar only after the cake has cooled.