Type Cake
Place of origin Germany/Poland
Region or state Silesia
Main ingredients Crumbs: flour, sugar, fat
Cookbook: Streuselkuchen  Media: Streuselkuchen

Streuselkuchen (German pronunciation: [ˈʃtʁɔʏzəlˌkuːxən], crumb cake), also known in English-speaking countries as crumb cake, is a German specialty. Traditionally, it is made of a 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.

German Streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be very flat - about one inch - so crumbs make about 50% of its height. Yeast dough is the original; a short crust is possible, too, and a puff pastry at the bottom turns it into a Prasselkuchen.

The recipe allegedly originated from Silesia. Many variants are prepared with fillings such as fruit (mostly of sour taste, e.g. apples, gooseberries, sour cherries, rhubarb), poppy seeds or creme[2] or using a shortening-based dough.

See also


  1. 1 2 Clark, C. (2014). 80 Cakes From Around the World. Bloomsbury Publishing. p. 122. ISBN 978-1-4729-1599-3. Retrieved February 3, 2017.
  2. "Barossa Food". pp. 93–95. Retrieved 8 December 2014.

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