Streuselkuchen

"Crumb cake" redirects here. For the Norwegian cookie, see Krumkake.

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 and Polish cuisines.

Streuselkuchen

Type	Cake
Region or state	Silesia
Associated cuisine	German, Polish
Main ingredients	Crumbs: flour, sugar, fat
Media: Streuselkuchen

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.

Barbara's Rhubarb Bar is a novelty song about a rhubarb streuselkuchen.^[5]

Gallery

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  Streuselkuchen with and without powdered sugar
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  Streuselkuchen with plums
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  Pineapple coconut streusel cake
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  Streusel mixed, before being put on top of a cake and baked
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  Apple cake, partially covered with streusel before being baked