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Two slices of spelt strueselkuchen on a white plate with a blue and white tea towel in the background

Streuselkuchen (Oma's German Crumb Cake)

Course Dessert
Cuisine German
Keyword Cakes, Streuselkuchen
Servings 8 slices
Author Sophie

Ingredients

Yeast Dough (Hefeteig)

  • 1 tsp instant yeast
  • 300 grams organic, all purpose flour
  • 45 grams granulated sugar
  • 1/4 tsp sea salt
  • pinch of anise seeds optional
  • 150 ml 2% milk warmed to hand temperature
  • 50 grams unsalted butter melted and cooled
  • 1 egg yolk at room temperature
  • 1/2 tsp vanilla extract
  • 3 tbsp tart jam or jelly

Streusel

  • 150 grams organic, all purpose flour
  • 25 grams granulated sugar
  • 1/4 tsp baking powder
  • 125 grams unsalted butter at room temperature

Instructions

  1. In a large bowl, stir together the instant yeast, flour, sugar, salt and anise seeds (if using). Melt the butter in a small saucepan over low heat, then add the milk. Turn off the heat and allow the miIk/butter mixture to cool to hand temperature if it is too warm. Add the egg yolk and vanilla extract and whisk to combine. Drizzle the wet mixture on to the dry ingredients. Mix with your hands until you have a shaggy looking dough.

  2. Turn the dough out onto a lightly floured surface and knead gently until smooth. Form into a ball, place back in the mixing bowl, cover with a clean tea towel and place somewhere away from drafts to proof until doubled. This will take approximately 1.5 hours at room temperature (21C, 70F). Line or grease a 9x9" baking pan and set aside.

  3. In a medium bowl, mix all the streusel ingredients together with your fingers until it resembles course crumbs. Place it in the fridge to chill.

  4. Once the dough has doubled in size, place it on a lightly floured surface and press it down with your hands into a rectangular shape. Dust the top of the dough with flour, then roll it out to the size of your baking pan. Fold the dough into quarters, place it on your baking pan and unfold it, pressing the dough to the edges and corners if need be.

  5. Poke the dough all over with a fork, then spoon the tart jam or jelly onto the dough and spread evenly right to the edges with a spatula. Remove the streusel from the fridge and distribute it evenly over the jam. Gently press down on the streusel to help it adhere to the jam. Cover with a tea towel and put it back in a place without drafts and allow it to proof again until it has risen in volume by 50%. This will take approximately 40 minutes at room temperature (21C, 70F). Preheat the oven to 325 degrees F.

  6. Once the dough has risen, bake for 30 minutes or until the edges are a light golden brown. Remove and allow to cool on the baking sheet for 30 minutes before transferring to a cooling rack. Cut the cake into wide strips (easier for dunking in coffee) or any shape you like before serving.

Recipe Notes

  1. This streuselkuchen freezes really well. Simply cut the cake into sections, wrap tightly in tin foil and freeze until ready to eat.
  2. If you want to do the first proof of this dough overnight I have had success with that by reducing the instant yeast to 1/4 tsp and finishing the rest of the steps first thing in the morning for warm streuselkuchen at breakfasttime.
  3. The hefeteig (yeast dough) used for this streuselkuchen is very versatile and can be made into cinnamon buns or other fun shapes like sweet pretzels rolled in pearl sugar, little twists called Hanfwickel or even filled and twisted together to make poppyseed stollen (I used the same method as my Bavarian Walnut Spelt Stollen recipe).