Streuselkuchen (German Crumb Cake) Recipe
If there’s one cake that instantly brings me back to cozy kitchens and the sound of laughter around a family table, it has to be a Streuselkuchen (German Crumb Cake). This beloved treat is famous for its pillowy-soft base and irresistible, buttery crumb topping. Whether you’re serving it up for coffee hour or as a simple dessert with friends, Streuselkuchen (German Crumb Cake) is pure, comforting bliss layered in every bite.
Ingredients You’ll Need
Baking Streuselkuchen (German Crumb Cake) doesn’t require a long shopping list—just honest, everyday ingredients that each work their special magic for flavor and texture. Let’s shine a little light on what goes into this classic cake.
- All-purpose flour: The essential backbone for both the cake and the crumbly topping, lending a soft structure to the base and crispness to the streusel.
- Sugar: Provides the sweetness in both the cake and the crumb, so every bite is perfectly balanced.
- Baking powder: Gives the cake its lovely lift and airy crumb, so it doesn’t come out dense or heavy.
- Salt: Just a pinch brings out all the other flavors and keeps sweetness in check.
- Egg: Adds moisture and helps to bind everything together for a perfectly tender crumb.
- Milk: Makes the batter supple and light, ensuring your cake is never dry.
- Vegetable oil: Keeps the cake soft and moist, even after a day or two—no dry bites here!
- Vanilla extract: Adds that warm, cozy aroma and a hint of sweetness that feels like home.
- Cinnamon: Warms up the streusel topping, making your kitchen smell irresistible and the flavors even cozier.
- Unsalted butter, cold and cubed: The secret to a truly delightful streusel, creating those signature, golden-brown crunchy crumbs on top.
How to Make Streuselkuchen (German Crumb Cake)
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C), so everything’s perfectly hot when your cake is ready to bake. Lightly grease a 9×13-inch baking pan—this size gives you just the right thickness for a cloudlike base and plenty of contrasting, crumbly topping.
Step 2: Make the Cake Base
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the egg, milk, oil, and vanilla extract. Pour the wet ingredients into the dry and mix until smooth but don’t overwork it; the batter should look creamy and silky. Spread it evenly in the prepared pan, making sure to get it right into the corners for a uniform bake.
Step 3: Prepare the Streusel Topping
Now comes the fun part: creating those classic crumbs! In a medium bowl, combine flour, sugar, and cinnamon. Add the cold, cubed butter and, using your fingers or a pastry cutter, work it into the dry ingredients until you have a crumbly, sand-like texture with some larger chunks. These bits will crisp up beautifully as they bake. Be patient—the bigger crumbs are what make Streuselkuchen (German Crumb Cake) special!
Step 4: Assemble and Bake
Generously sprinkle the streusel mixture over the cake batter, ensuring full coverage. The more, the merrier—this topping is the star! Slide the pan onto the middle rack of your preheated oven and bake for 30 to 35 minutes. Keep an eye on it for that inviting golden color, and look for a toothpick inserted in the center to come out clean or with just a few moist crumbs.
Step 5: Cool, Slice, and Enjoy
Let the Streuselkuchen (German Crumb Cake) cool in its pan for about 10 to 15 minutes before slicing. Serve warm for melt-in-your-mouth deliciousness, or let it cool completely to make slicing even neater. Every piece is pure perfection with its soft cake and crunchy, sweet topping!
How to Serve Streuselkuchen (German Crumb Cake)
Garnishes
A light dusting of powdered sugar is the classic touch, adding that “bakery window” finish. For a modern twist, a few curls of lemon zest or a sprinkle of chopped almonds can deliver an even more inviting look and unique flavor.
Side Dishes
Traditionally, you’d pair Streuselkuchen (German Crumb Cake) with a strong cup of coffee or tea, balancing the sweetness with a hot sip. A scoop of vanilla ice cream or a dollop of whipped cream on the side makes it a decadent dessert for special occasions.
Creative Ways to Present
Try cutting the cake into small squares for a dessert buffet, or use a round cutter for adorable individual servings. You can even layer thinly sliced apples or berries between the cake and crumb topping before baking for a fruity twist on the original.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, wrap them tightly or keep in an airtight container at room temperature for up to 2 days. The crumb topping stays surprisingly crisp, and the cake stays lovely and moist.
Freezing
Streuselkuchen (German Crumb Cake) freezes beautifully! Slice into portions, wrap each piece well, and store in the freezer for up to three months. Thaw overnight in the fridge or for an hour at room temperature before serving.
Reheating
For that just-baked warmth, pop a slice in a preheated oven (300°F/150°C) for 5–7 minutes, or microwave briefly. This revives both the softness of the cake and the crunch of the streusel topping.
FAQs
Can I make Streuselkuchen (German Crumb Cake) without eggs?
Absolutely! You can swap the egg for 1/4 cup unsweetened applesauce or a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp warm water). The texture will still be moist and delicious.
How do I get extra-large crumbs on top?
The secret is to gently squeeze some streusel mixture together as you sprinkle it over the batter. This will give you bigger, chunkier crumbs—the hallmark of a perfect Streuselkuchen (German Crumb Cake).
Can I add fruit to the cake?
Definitely! Thin layers of apples, cherries, or even berries can be added on top of the batter beneath the streusel. It adds a lovely tartness and extra moisture to every slice.
What if I don’t have a 9×13-inch pan?
You can use a similar-sized baking dish or, if you prefer a thicker cake, try a 9-inch square pan and simply extend the baking time by a few minutes. Watch for that signature golden color!
Is this cake very sweet?
Streuselkuchen (German Crumb Cake) is perfectly balanced—not too sweet, thanks to the cinnamon and buttery crumbs. If you prefer it a touch less sweet, you can reduce the amount of sugar in the topping slightly.
Final Thoughts
I hope this recipe inspires you to bake a batch of Streuselkuchen (German Crumb Cake) soon! Sharing it at your table is like passing on a little bite of tradition and warmth—so don’t resist that urge to pour a coffee, cut a square, and savor every crumb.
