Best 5 Streusel Kuchen Crumb Cake Recipes

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When it comes to baking, streusel kuchen crumb cake is a classic dessert that has delighted taste buds for generations. Its delightful combination of a crumbly topping, moist cake, and sweet filling makes it a perfect treat for any occasion. In this article, we will delve into the world of streusel kuchen crumb cake, exploring its rich history, discovering its variations, and providing you with tips and tricks to create the perfect streusel kuchen crumb cake that will impress your friends and family. We will guide you through the steps of making this delicious dessert, from gathering the ingredients to mastering the baking techniques, so that you can create a streusel kuchen crumb cake that is both visually appealing and bursting with flavor.

Here are our top 5 tried and tested recipes!

STREUSELKUCHEN (CLASSIC GERMAN CRUMB CAKE)



Streuselkuchen (Classic German Crumb Cake) image

Streuselkuchen, a classic German yeast cake, is soft on the inside and loaded with sweet and crumbly Streusel or "crumbles" on the top! It's the perfect cake to go with coffee or tea!

Provided by Recipes From Europe

Categories     Desserts

Time 2h5m

Number Of Ingredients 13

2/3 cup milk (warm)
3 cups all-purpose flour
2 1/2 teaspoons dry instant yeast
1/3 cup granulated sugar
1 teaspoon vanilla extract
a pinch of salt
1/3 cup butter (room temperature)
1 medium-sized egg (room temperature)
milk or water for brushing
1 cup butter
2/3 cup sugar
1 2/3 cups all-purpose flour
powdered sugar (optional)

Steps:

  • Warm the milk in the microwave or on the stove. It needs to be warm but not hot or boiling.
  • In a large mixing bowl, add the flour and the instant dry yeast (check the instructions on the package to be sure it doesn't have to be dissolved in water or milk first). Add the sugar, and then the lukewarm milk. Knead the contents of the bowl together using the spiral dough hooks of your hand mixer until everything is mixed together.
  • Then add the vanilla extract, soft butter, egg, and a pinch of salt to the bowl. Keep kneading the dough for another 5 minutes until the dough no longer sticks to the sides of the bowl. Use your hands to form it into a nice ball. If your dough is too sticky, you can add a bit more flour. If the dough is a little too dry and crumbly, add a little more milk to the mix.
  • Take a towel or a lid and place it over the bowl with the dough inside. Set the bowl in a warm place without a draft to allow the dough to rise. This should take approximately one hour.
  • Around the 55 minute mark of the dough rise timeline, get your baking pan ready by lining it with parchment paper or by greasing it.
  • Once the hour is up and the ball of dough has increased in size noticeably, remove it from the bowl. Sprinkle your countertop with flour and give the dough a quick knead with your hands. Then roll out the dough using a rolling pin to fit your baking sheet/pan. We typically use a baking pan that is around 13.5 x 9.5 inches. Once the dough is rolled to size, place the dough onto the baking sheet. Let it rest for another 15 minutes.
  • In the meantime preheat the oven to 350 degrees Fahrenheit and prepare the streusel for the topping. For this, place butter, sugar, and flour into a bowl. Using the spiral dough hooks or your hands, quickly knead the ingredients until small crumbs form. Press them together lightly with your hands, then set them aside.
  • Once the 15 minutes of rest are up, lightly brush the dough with some water or milk. This will allow the streusel to stick better.
  • Then evenly place the streusel on top of the dough.
  • Bake the cake on the middle rack of your oven for around 25-30 minutes until the crumbs are lightly golden brown.
  • Remove the cake from the oven and let it cool. You can dust the cake with powdered sugar before serving.

Nutrition Facts : ServingSize 1 g, Calories 224 kcal, Carbohydrate 27 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 71 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g

STREUSELKUCHEN (CRUMB CAKE)



Streuselkuchen (Crumb Cake) image

Make and share this Streuselkuchen (Crumb Cake) recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Yeast Breads

Time 2h35m

Yield 1 9-inch square cake, 9 serving(s)

Number Of Ingredients 12

1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons cinnamon
1 cup unbleached flour, unsifted
1/2 cup butter or 1/2 cup margarine
2 1/4 cups unbleached flour, unsifted
1/4 cup sugar
1/4 teaspoon salt
1 (1/4 ounce) packet dry yeast
3/4 cup milk
1/2 cup butter or 1/2 cup margarine
1 large egg

Steps:

  • TOPPING: Mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.
  • CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
  • Place milk and butter in a sauce pan and heat until very warm (120°- 130° F). Gradually add to dry ingredients; beat 2 minutes.
  • Beat in egg and 1 cup flour then beat on high speed for 2 minutes.
  • Stir in enough of the remaining flour to make a soft but stiff batter.
  • Spread batter into a well-greased 9-inch square cake pan and sprinkle with topping.
  • Let rise in a warm place until double in bulk, about 1 1/2 hours.
  • Bake at 350° for about 45 minutes or until done.

STREUSEL KUCHEN (CRUMB CAKE)



Streusel Kuchen (Crumb Cake) image

This is an old family recipe. My mother made it during the holidays. Now that she has passed away, I carry on the tradition. [Great with ice cold milk or a good cup of coffee! :) YUMMY!!!!]

Provided by Sidewinder314

Categories     Dessert

Time 1h20m

Yield 30 pieces, 15 serving(s)

Number Of Ingredients 6

4 cups flour
4 egg yolks
1 lb butter (4 sticks)
1/2 cup sugar
1.5 (18 ounce) jars apricot-pineapple jam
butter-flavored cooking spray (or additional butter to coat the pan)

Steps:

  • In a food processor, add 2 cups flour, 1/4 cup sugar, 2 egg yolks, and 1/2 lb. butter (2 sticks, cut up into pieces).
  • Pulse until mixture is crumbly and butter is incorporated into the flour (be careful not to overdo it).
  • Put mixture in a 13x9 pan which has been sprayed with butter-flavored cooking spray (or, use additional butter).
  • Spread mixture and pat down.
  • Heat open jars of jam in the microwave for a minute or two so that jam will spread easily over the crumb mixture.
  • Spread the 1.5 jars of jam over the mixture in the pan. (Pro Tip: buy three jars so you have enough jam for two batches!).
  • Repeat steps 1 through 4 above, but this time pulse a little longer so that the crumb mixture is a little chunkier (not much though!) and sprinkle over layer of jam.
  • Bake at 350 degrees for about 1 hour or until golden brown.

PLUM STREUSEL KUCHEN



Plum Streusel Kuchen image

This recipe is actually called "platz" in German (meaning "flat") and has been in my family since before I was born. The fresh fruits of summer make it a favorite, and it's simply wonderful warm out of the oven. We enjoy this German plum cake with ice cream or whipped cream, too. -Lisa Warkentin, Winnipeg, Manitoba

Provided by Taste of Home

Time 1h

Yield 15 servings.

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons shortening
1 large egg, room temperature
1 cup heavy whipping cream
6 fresh plums, sliced
TOPPING:
2/3 cup all-purpose flour
2/3 cup sugar
2 tablespoons cold butter
2 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball. , Press dough into a greased 13x9-in. baking dish. Arrange plums over crust., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums. , Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on wire rack.

Nutrition Facts : Calories 235 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

STREUSELKUCHEN; GERMAN CRUMB CAKE RECIPE - (3.9/5)



Streuselkuchen; German Crumb Cake Recipe - (3.9/5) image

Provided by Patricia_Scarpin

Number Of Ingredients 13

GERMAN YEAST DOUGH:
1 cup milk
2 1/4 teaspoons yeast
1/4 cup + 1 teaspoon sugar
1/2cup butter, melted
1 teaspoon lemon zest
2 eggs
5 cups flour
CRUMB TOPPING:
1 cup flour
1/2 cup confectioner's sugar
1/2 cup salted butter, cold from the refrigerator
2 teaspoons vanilla

Steps:

  • GERMAN YEAST DOUGH: Scald the milk in a small saucepan over medium heat. You will see steam rising from the surface of the milk and small bubbles forming around the edges. Remove the pan from heat and let stand until the milk feels warm to your fingertip, about 10 minutes; an instant-read thermometer should register 110 to 120ºF. Sprinkle the yeast and 1 teaspoon of sugar into the milk and stir well. Let stand for about 10 minutes, until the yeast is bubbly and foamy. To make the dough using a stand mixer: combine 2-1/4 cups of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 minutes. Add the remaining flour 1/2 cup at a time until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. Switch to the dough hook and beat on low speed for 1 minute. Increase the speed to medium and beat for 5 minutes, or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl. Scrape the bowl and the dough hook. Sprinkle 1 tablespoon flour over the dough and cover the bowl tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more depending in the warmth of your kitchen. Lightly flour your work surface. Dislodge the dough from the bowl with a pastry scraper, scrape it out onto the work surface and turn to coat all surfaces lightly with flour. Divide the dough in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 minutes. The dough is now ready to use. Note: if you are using only half the dough, place the second ball of dough into an airtight container and refrigerate it. The next day, shape and bake it into another Streuselkuchen. MAKE THE STREUSELKUCHEN: Butter a 9-inch square baking pan* (do not use cooking spray - the dough must adhere to the pan). Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼ inch thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel. To make the streusel crumb topping, put the flour, confectioners' sugar, vanilla and butter into the work bowl of a food processor (I used my Kitchen Aid mixer with the paddle attachment) fitted with the metal blade. Pulse 5 or 6 times, then let the machine run just until the ingredients begin to form small crumbly masses, about 30 seconds. Do not process beyond the crumb stage. Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the Streuselkuchen with a kitchen towel and let stand at room temperature for 20 minutes. Adjust an oven rack to the center position and preheat the oven to 350ºF. Uncover the kuchen and place the pan in the oven. Bake for about 30 minutes, until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners' sugar. Cool completely on a wire rack. This is at its best when very fresh. Cut into portions with a sharp knife. NOTE: I used a 20cm (8-in) square pan and it worked fine.

Tips:

  • Use cold butter: Cold butter will create pea-sized crumbs that will hold their shape in the oven, resulting in a crispy streusel topping.
  • Don't overmix the streusel topping: Overmixing will result in a tough streusel topping. Mix just until the ingredients are combined.
  • Use a variety of spices: Different spices can be added to the streusel topping to create different flavor profiles. Common spices include cinnamon, nutmeg, and ginger.
  • Don't skimp on the streusel topping: A generous amount of streusel topping will ensure that each bite of cake is full of flavor.
  • Bake the cake until the streusel topping is golden brown: The streusel topping should be golden brown and crispy when the cake is done baking.

Conclusion:

Streuselkuchen, also known as crumb cake, is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and easy-to-follow instructions, streuselkuchen is a great recipe for bakers of all skill levels. Whether you're looking for a classic streuselkuchen recipe or something with a unique twist, you're sure to find a recipe in this article that you'll love. So preheat your oven and get ready to bake some streuselkuchen!

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