Original German Crumb Cake Recipe AKA Deutscher Streusselkuchen
We were invited to an Oktoberfest party awhile back and I volunteered to make something truly “German” and so this is what I made! It is truly a delicious cake – very buttery and moist! One of the kids said it tasted like batter! My friend who IS from Germany said it was a very traditional cake – and I trust her judgement!
Original German Crumb Cake
- 17.6 oz (500g) of all purpose flour
- 2.5 tsp (1 package) rapid rise yeast
- 3 Tbs sugar
- 1 tsp salt
- 1 extra large egg
- 2 extra large egg yolks
- 8.45 oz (250 ml) milk
- 8.8 oz (250 g) (2 1/4 sticks) unsalted butter
- 1 extra egg yolk for brushing the dough
- 2 Tbs milk
- Optional: powdered sugar
- 10.6 oz (300 g) all purpose flour
- 5.3 oz (150 g) sugar
- 2 tsp vanilla extract
- 7 oz (200 g) unsalted butter, cool but not cold and definitely NOT melted
Mix flour, sugar, yeast, and salt in a bowl. In the center, press a hole, and pour in egg and 2 egg yolks. Pour flour mixture over the top. Warm up the milk to lukewarm and pour it over the flour mixture. Melt butter and add it to the bowl. Use a mixer with kneading hook and mix until dough is no longer sticky and it starts to bubble. Cover with a kitchen towel and let dough rise about an hour.
Prepare crumb mixture by mixing flour, sugar and vanilla together. Mix in small pieces of butter (cold but not soft) until it resembles a crumb mixture. Don't overwork it or it will turn into a dough.
Preheat oven to 375.
Cover a large rimmed baking sheet with parchment paper. Roll the dough out or press out using your floured hands. Don't overwork it. Make sure it's even. Cover with dough towel and let rise for 30 minutes. Mix egg yolk and 2 Tbs milk and brush onto the dough. Spread crumb mixture over cake.
Bake the cake in the preheated oven on center rack for approximately 20-25 minutes. Remove the cake, and sift with powdered sugar if desired.
As always – enjoy!
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