Streuselkuchen (German Crumb Cake)

A soft, yeasted tray bake covered with a thick layer of buttery vanilla crumbs.

TIME BREAKDOWN
Prep: 2h
Cook: 30 min
Total: 2 hours 30 minutes
Vegetarian
✅
Nuts
❌
Serves
12 people
Difficulty
Easy

Ingredients

  • For the dough: 350g strong white bread flour
  • For the dough: 7g fast-action dried yeast
  • For the dough: 50g caster sugar
  • For the dough: pinch of salt
  • For the dough: 150ml lukewarm whole milk
  • For the dough: 50g butter, melted
  • For the dough: 1 egg
  • For the streusel: 200g plain flour
  • For the streusel: 120g caster sugar
  • For the streusel: 150g cold butter, cubed
  • For the streusel: 1 tsp vanilla extract
  • For the streusel: 1/2 tsp ground cinnamon
  • Icing sugar, to dust

Method

  1. Mix the dough ingredients and knead for 8 minutes until smooth. Cover and leave to rise for 1 hour until doubled.

  2. Make the streusel. Rub the flour, sugar, butter, vanilla and cinnamon together with your fingertips until you have large, buttery crumbs. Chill for 20 minutes.

  3. Heat the oven to 190°C (170°C fan). Grease a 30 x 40cm baking tray, roll out the dough and press it in. Prick with a fork.

  4. Scatter the streusel generously and evenly over the dough, pressing lightly. Leave for 15 minutes.

  5. Bake for 25 to 30 minutes until the crumbs are golden. Cool, dust with icing sugar and cut into squares.