Original German Crumb Cake – Streuselkuchen
Original German Crumb Cake is called Deutscher Streuselkuchen in Germany.
Ingredients for Original German Crumb Cake:
- 500 g (17.6 oz) of flour, all-purpose
- 1 pouch of dry yeast, rapid-rise
- 5 tablespoons of sugar
- pinch of salt
- 1 whole egg, XL
- 1 egg yolk, XL
- 250 ml (8.45 oz) of milk
- 100 g (3.52 oz) of butter, soft
- 1 additional egg yolk + 2 tablespoons of milk, for brushing the dough
Ingredients for crumble:
- 300 g (10.6 oz) of all-purpose flour
- 150 g (5.3 oz) of sugar
- 2 pouches of vanilla sugar OR 2 teaspoons of vanilla extract
- 180 g–200 g (6.3 oz–7 oz) of butter
Preparation of dough for the cake:
Mix flour, sugar, yeast, and salt in a bowl and make a hole in the center. Place the egg and egg yolk into the hole and cover them with the flour mixture. Spread the soft butter in pieces over the flour mix. Warm up the milk (lukewarm) and pour half of it into the mixing bowl. Use your handheld mixer with the kneading hooks and start kneading while gradually adding the rest of the milk. Continue kneading until the dough is no longer sticking to the sides of the bowl. Cover the bowl with a kitchen towel and let the dough rise for about 60 minutes or until it doubled.
In the meantime, prepare the crumbs for your cake. Start by mixing the flour, sugar, and vanilla sugar or vanilla extract. Add slices of the cold (but soft) butter. Using your hands, work the ingredients between your fingers. Make sure that all the butter is worked into the crumbs. Be careful not to knead too much or you will create a dough, rather than crumbles. The crumbs are done when they fall back in the bowl when you rub them between your hands.
Finishing German Crumb Cake:
Cover a baking sheet (I used size 11″ x 17″) with baking paper. Knead the dough with the hands. Roll the dough out on the baking sheet or use your hands, covered in flour to press the dough flat onto the baking sheet. Cover the dough with a kitchen towel and let it rise for about 30 minutes. Once the dough has risen, mix an egg yolk with two tablespoons of milk and brush it onto the dough. Spread the crumbs over the brushed cake.
Preheat your oven to 190°C – 205°C (375°F – 400°F). Place the baking sheet with the cake in the oven on the middle rack or just above the middle rack and bake for about 20 – 25 minutes, depending on your oven. When done, remove the cake from the oven and sift some powdered sugar on top.
This is a very light crumb cake and it is not too dry. It is similar to a coffee cake. I would not recommend adding any fruit on top. For a sheet (yeast) cake with fruit toppings, try my Apple Streusel Cake recipe which is dry enough to absorb any fruit juice. Enjoy!