"Crumb cake" redirects here. For the Norwegian cookie, see Krumkake.
Type Cake
Place of origin Germany
Region or state Silesia
Main ingredients Crumbs: flour, sugar, fat
Cookbook: Streuselkuchen  Media: Streuselkuchen

Streuselkuchen (German pronunciation: [ˈʃtʁɔʏzəlˌkuːxən], crumb cake) is a German specialty. Traditionally it is made of a 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.

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 percent of its height. Yeast dough is the original, a short crust is possible too, 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[1] or using a shortening-based dough.

See also


  1. "Barossa Food". pp. 93–95. Retrieved 8 December 2014.
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