Cakes with streusel topping are probably among the easiest cakes you can bake. However, there are different versions of this type of cake. There’s the classic one made with a yeast dough base, which you’ll find in many bakeries, and then there are super-simple German Streuselkuchen like this one, where the yeast dough is replaced by a simple sponge batter. We enjoy both types of cake equally, but when it comes to baking one at home, we prefer the easier version…
Even though yeast dough is simple and straightforward to prepare – it always takes a little longer to make, whether you like it or not. It’s simply because yeast can’t be rushed and needs time to work. Unfortunately, the rising times between different steps can’t be shortened. Which is fine, though, because the longer resting periods make the result taste really delicious.
So if you’re not in a hurry, you might want to look for a Streuselkuchen recipe made with a yeast dough base – the result is sure to be great. I don’t currently have a recipe for a classic plain version online, but I do have a simple Zwetschgenstreusel aka. Plum Streusel Cake that is made with a yeast dough base that can certainly serve as a template if you simply remove the fruit.
The recipe for this crumb cake is my contribution to the monthly »Bake Together« event with my dear blogger friend Andrea from Zimtkeks & Apfeltarte. We’ve been getting together once a month for over 10 years now to bake something »together« based on a specific theme/topic. Unfortunately, we’re located in different parts of Germany, but in spirit we’re definitely always close to one another. The topic we’ve chosen for this month may already be clear to some of you thanks to the title and introduction: Streuselkuchen!
Over the past 10 years, we’ve created and published over 140 recipes each – it’s almost hard to believe that the theme »streusel cake« hasn’t come up yet. Of course, that doesn’t mean we haven’t both baked streusel cakes multiple times over the years, but the »streusels« have always been just a topping nothing more. The star or stars of the cake/s were usually some kind of fruit, and the streusel topping only played a supporting role in the show. Today, the streusels are the main attraction. So a simple Streuselkuchen without any add-ons or fillings is undoubtedly the way to go here.
Well. This Streuselkuchen here is, as already mentioned, a very simple and classic crumb cake made with a sponge batter instead of a yeast dough base. The preparation is really quick and absolutely straightforward. First, you prepare the streusel topping, then you make the sponge batter – after that you bring both gether on a large baking sheet. The result is a moist cake with crunchy streusels and is really delicious.
Sheet cakes can sometimes turn out a bit dry if you’re not careful while baking. A few minutes too long in the oven, and the cake will crumble when you take a bite. Something that actually can’t happen here. Why you may ask? Because the finished cake gets topped with a good amount of heavy cream. While this does add a few extra calories, it also guarantees that the cake stays nice and moist. You shouldn’t overdo it, though. If you see »puddles« forming as you drizzle the cake, you might want to stop. ;P
This simple Streuselkuchen isn’t, of course, the only cake with streusel topping here on the blog. We’ve got plenty tbh! You could even say more than enough. If you’re looking for something with streusels and fruit, you might want to try our simple Apple Crumb Cake. That recipe also starts with a simple sponge cake, topped with crumble – the only difference is that there’s a layer of apples nestled in between.
We also got Streuselkuchen that are not really plain but made without fruits and/or berries. Our Classic German Poppy Seed Streusel Cake is the perfect example here. So good. But you have to like poppy seeds. It’s a lot! If you’d rather bake a sheet cake, take a look at our German Poppy Seed Streusel Cake Tray Bake. The same basic idea, but in a different format… and less poppy seed filling. In case that’s important for you…
INGREDIENTS / ZUTATEN
For the streusels:
12.3 oz. (350g) spelt flour*
3/4 cup (150g) sugar
1/2 tsp. vanilla powder* or vanilla extract*
1 pinch of salt
6 oz. (170g) butter, cold and cubed
For the cake batter:
9 oz. (250g) butter, softened
1 cup (200g) sugar (fine)*
1 tsp. vanilla powder* or vanilla extract*
4 large eggs
9 oz. (250g) spelt flour*
2 tsp. baking powder
1 pinch of salt
For the topping:
some brown sugar for sprinkling (optional)
7 oz. (200g) heavy cream
some confectioners’ sugar for dusting
some whipped cream for serving
Für die Streusel:
350g Dinkelmehl (Type 630)*
150g Zucker
1/2 TL Vanillepulver* oder Vanille Extrakt*
1 Prise Salz
170g Butter, kalt & in Stücken
Für den Rührteig:
250g Butter, weich
200g Zucker (fein)*
1 TL Vanillepulver* oder Vanille Extrakt*
4 Eier (L)
250g Dinkelmehl (Type 630)*
2 TL Backpulver
1 Prise Salz
Für das Topping:
etwas brauner Zucker zum Bestreuen (optional)
200ml Schlagsahne
etwas Puderzucker zum Bestäuben
etwas aufgeschlagene Sahne zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a baking sheet* (approx. 40x30cm) with parchment paper and set it aside.
2. In a bowl, combine the spelt flour, sugar, vanilla powder (or vanilla extract), and salt for the streusels. Add the butter in small pieces and rub everything between your fingers to create different-sized streusels. Place in the fridge until needed.
3. Add the soft butter, sugar and vanilla powder (or vanilla extract) to a large bowl and mix until light and fluffy. Add the eggs one at a time, mixing well after each addition. Combine the flour, baking powder, and salt. Add this mixture to the large bowl and mix until just combined.
4. Spread the batter evenly onto the prepared baking sheet. Scatter the streusels evenly over the batter, sprinkle everything with a little brown sugar (optional) and bake the cake for about 24–26 minutes – or until a wooden skewer inside the cake comes out clean.
5. Remove the cake from the oven and immediately drizzle the cream on top, one tablespoon at a time. Let the cake cool completely. Once cooled, dust the cake with some confectioners’ sugar (optional) and serve with some whipped cream on the side.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech* (etwa 40x30cm) mit Backpapier auslegen und zur Seite stellen.
2. Dinkelmehl, Zucker, Vanillepulver (oder Vanille Extrakt) und Salz für die Streusel in einer Schüssel vermengen. Die Butter in kleinen Stücken dazugeben und dann alles mit den Fingern zu unterschiedlich großen Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Die weiche Butter mit dem Zucker und Vanillepulver (oder Vanille Extrakt) in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl, Backpulver und Salz vermischen, dann zur Schüssel dazugeben und nur kurz unterrühren.
4. Den Teig auf das vorbereitete Blech geben und gleichmäßig verstreichen. Die Streusel auf dem Teig verteilen, nach Belieben mit etwas braunem Zucker bestreuen und dann für etwa 24-26 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt, und den Kuchen erst herausnehmen, wenn dieser sauber herauskommt.
5. Den Streuselkuchen aus dem Ofen nehmen und die Sahne sofort esslöffelweise darüberträufeln, dann komplett abkühlen lassen. Den abgekühlten Kuchen nach Belieben mit Puderzucker bestäuben (optional) und dann ggf. mit etwas Schlagsahne servieren.
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Here is a version of the recipe you can print easily.
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German Streuselkuchen (Crumb Cake)
- Prep Time: 00:20
- Cook Time: 00:25
- Total Time: 01:00
- Yield: 16 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
It’s a classic bake here in Germany and every grandma has her special recipe for it – we love a good Streuselkuchen (Crumb Cake) because it’s so easy to make!
Ingredients
For the streusels:
12.3 oz. (350g) spelt flour*
3/4 cup (150g) sugar
1/2 tsp. vanilla powder* or vanilla extract*
1 pinch of salt
6 oz. (170g) butter, cold and cubed
For the cake batter:
9 oz. (250g) butter, softened
1 cup (200g) sugar (fine)*
1 tsp. vanilla powder* or vanilla extract*
4 large eggs
9 oz. (250g) spelt flour*
2 tsp. baking powder
1 pinch of salt
For the topping:
some brown sugar for sprinkling (optional)
7 oz. (200g) heavy cream
some confectioners’ sugar for dusting
some whipped cream for serving
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking sheet* (approx. 40x30cm) with parchment paper and set it aside.
2. In a bowl, combine the spelt flour, sugar, vanilla powder (or vanilla extract), and salt for the streusels. Add the butter in small pieces and rub everything between your fingers to create different-sized streusels. Place in the fridge until needed.
3. Add the soft butter, sugar and vanilla powder (or vanilla extract) to a large bowl and mix until light and fluffy. Add the eggs one at a time, mixing well after each addition. Combine the flour, baking powder, and salt. Add this mixture to the large bowl and mix until just combined.
4. Spread the batter evenly onto the prepared baking sheet. Scatter the streusels evenly over the batter, sprinkle everything with a little brown sugar (optional) and bake the cake for about 24–26 minutes – or until a wooden skewer inside the cake comes out clean.
5. Remove the cake from the oven and immediately drizzle the cream on top, one tablespoon at a time. Let the cake cool completely. Once cooled, dust the cake with some confectioners’ sugar (optional) and serve with some whipped cream on the side.
Notes
Let’s get baking!
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