The Best Streuselkuchen Recipe – A German Crumb Cake

What Is Streuselkuchen?

Streuselkuchen is a traditional German crumb cake. It’s topped with a sweet crumb called streusel. The yeast dough is a perfect soft and slightly chewy base, and the streusel topping adds a delicious crunch and even more taste. This cake is often served as part of the German tradition of Kaffee und Kuchen, also known as coffee and cake, in the afternoon.

Some recipes use fruit for example apples, plums, or cherries, and others focus on the classic streusel topping. Fun fact: The word “Streusel” means “sprinkle” in German.

Key Ingredients & Substitutions for Streuselkuchen

Flour: Use all-purpose flour for a soft texture. Bread flour can be used for a chewier result.

Yeast: Instant yeast is quick and easy, but active dry yeast works too—just activate it in warm milk first. Make sure that is not expired – otherwise the cake will not rise!

Milk: Warm whole milk adds richness. Dairy-free alternatives like almond or oat milk can be used. Be careful that it’s not boiling milk, because it will kill the yeast.

Butter: Unsalted or salted butter is perfect for both the dough and the streusel topping. Vegan butter works for a plant-based option.

Sugar: Granulated white sugar sweetens the dough and topping. For a deeper flavor, try brown sugar in the streusel.

Vanilla Extract: Adds a warm, sweet aroma to the cake.

Eggs: Provide structure and moisture to the dough. Use flaxseed or chia gel as a vegan substitute.

Equipment You’ll Need

• Mixing Bowls: For preparing the dough and streusel.
• Stand Mixer with Dough Hook: Makes kneading the dough easier, but its not necessary.
• Baking Sheet or Pan: A 9×13-inch pan works perfectly for this recipe.
• Pastry Cutter or Fork: Helps create the crumbly streusel topping.
• Kitchen Scale: Ensures precise measurements for consistent results.

Step-by-Step Instructions for Perfect German Crumb Cake

Step 1: Prepare the Yeast Dough

1. Activate Yeast: Mix ½ cup (120ml) warm milk with 2 tbsp sugar and 1 packet (7g) instant yeast in a small bowl. Let sit for 5 minutes until foamy.
2. Combine Ingredients: In a large bowl or stand mixer, combine 2 ½ cups (315g) flour, ¼ cup (50g) sugar, and ½ tsp salt. Add the yeast mixture, 2 tbsp (30g) melted butter, 1 egg, and ½ tsp vanilla extract.
3. Knead Dough: Knead by hand for 8–10 minutes or with a dough hook for 5–6 minutes until the dough is smooth and elastic.
4. Let It Rise: Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Make the Streusel Topping

5. Combine Ingredients: Mix 1 ½ cups (190g) flour, ¾ cup (150g) sugar, and 1 tsp cinnamon in a bowl. Add ½ cup (115g) cold butter, cut into cubes.
6. Create Crumbs: Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Chill the streusel while the dough rises.

Step 3: Assemble the Cake

7. Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
8. Roll Dough: Roll the dough into a rectangle to fit the pan. Place it in the prepared pan, pressing it gently to the edges.
9. Add Topping: Sprinkle the chilled streusel evenly over the dough. Lightly press it down to ensure it sticks.

Step 4: Bake and Cool

10. Bake: Bake for 25–30 minutes, or until the streusel is golden brown and the cake is fully baked.
11. Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Expert Tips for the Best German Streuselkuchen

• Keep the Streusel Cold: Chilling the crumbly topping before baking helps it maintain its crumbly texture.
• Don’t Overknead: Knead the dough just until smooth to keep it soft and tender.
• Try Fruit: Add thinly sliced apples, plums, or cherries for a seasonal variation.
• Check for Doneness: A toothpick inserted into the center of the cake should come out clean when it’s done.

Serving Suggestions

Serve Streuselkuchen slightly warm or at room temperature. Pair it with a cup of coffee or tea for a classic German Kaffee und Kuchen. Add a drizzle of vanilla glaze or a dollop of whipped cream for an extra delicious treat. You can also make this German Plum Cake, or this Rhubarb Streusel Cake!

Make-Ahead and Storage

• Make-Ahead: Prepare the dough and streusel a day ahead and store separately in the fridge. Assemble and bake when ready.
• Storage: Keep in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw and warm before serving.

Frequently Asked Questions (FAQ)

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