Streuselkuchen (German Yeasted Crumb Cake)
Why this recipe works
- Classic yeasted base: Using yeast rather than a quick cake batter gives the crumb a soft, lightly chewy texture typical of German sheet cakes.
- Distinct crumb topping: Cold butter in the streusel creates a mix of small and larger crumbs that bake into a crisp, golden topping.
- Easy to serve: The cake slices neatly from the tin and works well warm, at room temperature, or refreshed briefly in the oven.
Get the most out of this recipe
Timing notes
- Use the dough as your guide: Rise times can vary with room temperature. The first rise is ready when the dough looks puffy and holds a light fingerprint.
- Cool before slicing: Letting the cake stand in the tin helps the base set, so the slices hold together cleanly.
- Best on the day it is baked: The streusel is crispest once freshly cooled, though leftovers can still be refreshed in the oven.
Texture tips
- Keep the streusel cold: Chilling the crumbs before baking helps them stay separate rather than melting into a sandy layer.
- Avoid rushing the second rise: A short second rise in the tin gives the base enough lift to bake up tender rather than dense.
- Cool with airflow: After the initial cooling time, avoid covering the cake while it is still warm, as trapped steam will soften the topping.
Make-ahead tips
- Prepare the crumb topping ahead: The streusel can be made in advance and kept chilled until needed, which also helps preserve its texture.
- Freeze baked slices: Wrap cooled slices well, freeze, then thaw at room temperature before warming briefly to revive the crumb.
- Refresh before serving: Warm leftover slices in a 160°C (320°F) oven for a few minutes to bring back some crispness to the topping.
Authenticity notes
- German home-baking style: This version follows the familiar German approach of a yeasted sheet cake topped generously with butter crumbs.
- Traditional serving: Streuselkuchen is commonly served in squares or slices with coffee, making it well suited to afternoon baking or casual gatherings.
Equipment you'll need
Ingredients
Yeasted base
Streusel topping
Instructions
- Lightly grease a 23 x 33 cm baking tin. Warm the milk until just lukewarm, then whisk in the sugar and yeast.
- In a large bowl, mix the flour and salt. Add the egg, melted butter, vanilla and the milk mixture, then stir to a shaggy dough and knead until smooth and elastic.
- Cover the bowl and leave the dough to rise in a warm place until doubled in size. It should look puffy and hold a light fingerprint when pressed.
- While the dough rises, make the streusel: mix the flour, sugar and salt, then rub in the cold butter with your fingertips until you have a mix of small and larger crumbs. Stir in the vanilla and chill the bowl so the crumbs stay firm.
- Tip the risen dough into the prepared tin and press it out evenly to the corners. Cover and leave to rise again until slightly puffed.
- Heat the oven to 180°C (355°F). Scatter the streusel thickly over the dough, gently pressing a few crumbs in so they adhere.
- Bake for 25 to 30 minutes until the crumbs are golden and the cake feels set and springy in the centre. Cool in the tin for 15 minutes, then slice and serve warm or at room temperature.
Recipe notes
Tips
- For an even base, lightly oil your fingertips before pressing the dough into the tin to stop it sticking.
- If the streusel starts to soften while you work, pop it back in the fridge for 10 minutes so it bakes up crisper.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use an egg that is safe for raw and lightly cooked preparations.
Substitutions
- Replace Whole milk with low-fat-milk for a slightly lighter crumb.
- Replace Vanilla extract with madagascar-vanilla-paste for a more intense vanilla flavour.
Storage
- Refrigerate up to 3 days
- Store airtight; the streusel will soften slightly over time. Reheat slices in a 160°C (320°F) oven for 8 to 10 minutes to refresh the crumbs. Freeze well wrapped, then thaw at room temperature and warm briefly in the oven.
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Recipe overview
- Servings: 12 servings
- Yield: sheet cake
- Total time: 2h 10min (30min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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