Streuselkuchen
Introduction to Streuselkuchen
Streuselkuchen, or "crumb cake" in German, is a beloved dessert that artfully combines the texture of a light, sweet yeast dough with a delicious topping of crispy, buttery streusel. This traditional German cake has no particular seasonal ties, making it a year-round favorite for many households. Its origins can be traced back to Silesian cuisine, a region that spans modern-day southwest Poland and northeast Germany, where the cake was crafted to be both simple and satisfying, ideal for family gatherings or Sunday coffee sessions (Kaffee und Kuchen).
The name "Streuselkuchen" is derived from the German word "streusel," referring to the crumbly topping, which traditionally includes ingredients such as flour, butter, and sugar. There are many variations of Streuselkuchen, with some incorporating fruits like apples or cherries to offer a different dimension of flavor. No matter the variation, the cherished features of the cake remain the same: a moist base, a delightful crunch, and a sweet, buttery finish.
What You Will Need
For the Dough
- Flour - 500g
- Milk - 250ml
- Sugar - 50g
- Butter - 60g
- Yeast - 21g (or one sachet of dry yeast)
- Egg - 1
- Salt - 1 pinch
For the Streusel Topping
Preparing the Dough
Start by warming the milk slightly until it's lukewarm; this will activate the yeast. Combine the lukewarm milk, yeast, and a teaspoon of sugar from your reserved amount in a small bowl. Allow this mixture to sit for about 10 minutes, or until it becomes frothy, which indicates that the yeast is active.
In a large bowl, mix the flour with the rest of the sugar and a pinch of salt. Create a well in the center, and pour in the yeast mixture along with the melted butter and the egg. Use your hands or a stand mixer with a dough hook to combine the ingredients until a smooth dough forms. Knead the dough for approximately 10 minutes until elastic and no longer sticky. Cover the bowl with a damp cloth and let the dough rise in a warm place for about an hour, or until it has doubled in size.
Making the Streusel
While the dough is rising, prepare the streusel topping. In a clean bowl, combine the flour, sugar, and butter. If desired, add ground cinnamon to enhance the flavor. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can use a pastry blender to achieve the same crumbly consistency. Leave the streusel topping in the refrigerator until you are ready to assemble the cake.
Assembling and Baking the Streuselkuchen
Once the dough has risen, preheat your oven to 180°C (350°F/Gas Mark 4). Lightly grease a baking tray or line it with parchment paper. Roll out the risen dough on a floured surface, and transfer it to the prepared baking tray, evenly spreading it across the base. Ensure that the dough is approximately 1 cm thick all around.
Sprinkle the prepared streusel topping over the dough, ensuring that it is evenly distributed. Feel free to press some of the streusel lightly into the dough to help it adhere better during the baking process. Place the cake in the preheated oven and bake for about 25–30 minutes or until the streusel is golden and the dough is cooked through. To ensure perfect timing, consider setting a cooking timer to prevent over-baking.
Serving Suggestions
Once baked, remove the Streuselkuchen from the oven and allow it to cool on a wire rack. This cake is best enjoyed fresh and can be served warm or at room temperature. Traditionally, Streuselkuchen is served with a cup of coffee or tea, making it an ideal treat for afternoon gatherings or simple indulgence.
If desired, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience. Enjoy the harmonious balance of textures and flavors that make the Streuselkuchen a timeless classic in German baking.