Streuselkuchen (German crumb cake)
Streuselkuchen this classic German crumb cake has a tender yeast dough base and a crunchy, buttery streusel topping. The perfect coffee cake to share during a kaffee und kuchen break!
Servings: 16 - 20 slices
Calories: 280kcal
Equipment
Ingredients
For the streusel
- 2 cups (250g) all-purpose flour (plain flour)
- 1 ¼ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter , melted
For the dough
- 3 cups (375g) all-purpose flour (plain flour)
- ¼ cup + 1 tbsp (60g) granulated sugar
- 2 ¼ tsp instant yeast (1 sachet / 7g)
- ¼ tsp salt
- 1 cup minus 2 tbsp (200ml) whole milk
- ¼ cup (4 tbsp / 55g) unsalted butter
- 1 large egg , room temperature
- 2 tsp vanilla bean paste or 1 tsp vanilla extract
To drizzle (optional)
- ½ cup (120ml) whole milk
- ¼ cup (55g) unsalted butter
- 1 tsp vanilla extract
To brush on cake
- 2 tbsp butter , melted
To serve
- powdered sugar (icing sugar)
Instructions
Make the streusel
- Add the flour and sugar into a bowl and add melted butter. Briefly stir together to combine until you have smallish and larger clumps. Chill the crumb topping in the fridge until needed.2 cups (250g) all-purpose flour , 1 ¼ cup (150g) granulated sugar, ½ cup (115g) unsalted butter
Prepare the dough
- Add the flour, sugar, salt and instant yeast in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.3 cups (375g) all-purpose flour , ¼ cup + 1 tbsp (60g) granulated sugar, 2 ¼ tsp instant yeast, ¼ tsp salt
- Heat the milk until warm (not hot!) and add butter, stirring until it melts. Stir in the egg and vanilla extract and pour into the flour mixture.1 cup minus 2 tbsp (200ml) whole milk, ¼ cup (4 tbsp / 55g) unsalted butter, 2 tsp vanilla bean paste , 1 large egg
- Beat together on low speed until the ingredients are combined, then increase speed and knead for about 5 minutes or until the dough comes together into a bowl.
- Cover the bowl, place someplace warm and let rise for an hour or until the dough has risen significantly in the bowl.
Assemble the cake and bake
- Prepare the milk soak (if using): Warm whole milk, vanilla and butter in a saucepan over low heat and stir together until the butter is completely melted. Transfer to a measuring cup and leave to cool.½ cup (120ml) whole milk, ¼ cup (55g) unsalted butter, 1 tsp vanilla extract
- Grease a 9x13 pan and line with baking paper, letting the edges overhang. Tip the dough onto a lightly floured worktop and roll out to a rectangular shape, roughly the size of the pan. Transfer into the pan and use your hands to gently press the dough to the edges.
- Cover and let rise for 30 minutes and preheat the oven to 350°F (180°C). Brush the top with a little melted butter and sprinkle the streusel evenly over the top.2 tbsp butter
- Bake for 30-35 minutes, or until the top is a light golden color. Drizzle the hot cake with the milk / butter mixture, letting it sink into the cake. Place the pan on a wire rack to cool.
- Lift the streuselkuchen out of the pan using the overhanging paper and dust with powdered sugar. Serve slightly warm with a cup of coffee – it's kaffeezeit!powdered sugar
Video
Notes
- Storing: This crumb cake is best eaten the day it is baked but it will keep for a couple of days in an airtight container at room temperature. You can reheat slices for a few seconds in the microwave before serving to refresh.
- Freezing: Slice it into portions, cover tightly in plastic wrap and place in a freezer bag or airtight container. Label and freeze for up to 3 months. To serve, thaw overnight in the fridge or at room temperature, then warm up in a low oven (300°F / 150°C) for 5–10 minutes to refresh the crumb topping.
Nutrition
Calories: 280kcal | Carbohydrates: 41g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 119mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 317IU | Vitamin C: 0.004mg | Calcium: 39mg | Iron: 2mg
