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| Type | Cake |
|---|---|
| Region or state | Silesia |
| Associated cuisine | German, Polish, Ashkenazi Jewish |
| Main ingredients | Crumbs: flour, sugar, fat |
Streuselkuchen (German pronunciation: [ˈʃtʁɔʏzl̩ˌkuːxn̩] ⓘ; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. [1] The main ingredients for the crumbs are sugar, butter, and flour, [1] which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia, [2] [3] and is popular in German, Polish and Ashkenazi Jewish cuisines.
A streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be flat – about 1 inch (25 mm) thick – with crumbs making up about half of its height. The original version uses yeast dough, however a short crust is possible. A puff pastry at the bottom turns it into a prasselkuchen.
Many variants of the cake are prepared with fillings such as fruit (mostly of sour taste, e.g. apples, gooseberries, sour cherries, rhubarb), poppy seeds or creme [4] or using a shortening-based dough.
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Streuselkuchen with and without powdered sugar -
Streuselkuchen with plums -
Pineapple coconut streusel cake -
Streusel mixed, before being put on top of a cake and baked -
Apple cake, partially covered with streusel before being baked
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References
- ^ a b Clark, C. (2014). 80 Cakes From Around the World. Bloomsbury Publishing. p. 122. ISBN 978-1-4729-1599-3. Retrieved 3 February 2017.
- ^ Adimando, Stacy. "Crumb Cake Is Germany's Gift to Baking", Saveur, November 7, 2018. Retrieved February 20, 2020.
- ^ Schuhbeck, Alfons. "The German Cookbook", Phaidon Press, October 8, 2018.
- ^ Heuzenroeder, Angela (2002). Barossa Food. pp. 93–95. ISBN 9781862544611. Retrieved 8 December 2014.
External links
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Media related to
Streuselkuchen at Wikimedia Commons - How to make Crumb Cake - Easy Cooking! on YouTube
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