Streuselkuchen (; "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.
The main ingredients for the crumbs are sugar, butter, and flour,
which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia,
[Adimando, Stacy]
"Crumb Cake Is Germany's Gift to Baking"
''Saveur'', November 7, 2018. Retrieved February 20, 2020.[Schuhbeck, Alfons]
"The German Cookbook"
''Phaidon Press'', October 8, 2018. and is popular in German cuisine, German, Polish cuisine, Polish and Ashkenazi Jewish cuisines.
A streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be flat – about 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
or using a shortening-based dough.
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Cakes
Ashkenazi Jewish cuisine
German cakes
German words and phrases
Jewish baked goods
Jewish desserts
Silesian cuisine
Polish products with protected designation of origin
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