Streuselkuchen is the quintessential German afternoon treat (a tradition known as ‘Kaffee und Kuchen’).
Similar to a Cherry Crumble this easy German recipe is foolproof. It’s a light and airy cake with a layer of jam and is topped with creamy-buttery crumbs and crunchy sliced almonds.
It’s an easy recipe that’s ready to go into the oven in less than 20 minutes. Serve it with whipped cream (try mint whipped cream for a delicious twist), a side of vanilla ice cream – or both!
Streuselkuchen is the world’s easiest layer cake. The bottom is an easy kind of sponge cake, the middle layer consists of your favorite jam or marmalade, and the top layer is an easy crumble.
Perfect as a quick breakfast snack or an afternoon treat with a cup of coffee, or, hot chocolate. Need to feed a crowd? No problem. Simply double batch the recipe.
What You’ll Need To Make This Recipe
One of the reasons to love this recipe is that chances are you have all of the ingredients in your fridge and pantry!
Apricot preserve works beautifully with this recipe. But you can also experiment with strawberry, raspberry, blueberry, sour cherry, or any other preservative you have on hand. The possibilities are limitless.
How To Make Streuselkuchen from Scratch
Making Streuselkuchen from scratch is incredibly easy! It breaks down into two major steps: making the batter and making the topping.
How to Make The Batter
- Use a hand mixer to cream butter and sugar. Add eggs and vanilla extract.
- Add the dry ingredients mix until all of the ingredients are well combined.
- Ladle the batter onto the baking sheet. Spread the batter evenly.
- Top the batter with the jam or preserve of your choice.
How to Make The Streusel (Crumb Topping)
- Combine flour, sugar, and melted butter to make the crumb topping.
- Layer the sweet crumb topping over the preserve spread.
- Bake the Streuselkuchen for 25 minutes at 350° Fahrenheit. Remove the cake from oven and insert a toothpick to make sure the cake has fully baked
Can You Freeze It?
Yes, Streuselkuchen freezes beautifully. Allow the cake to cool down completely and cut it into individual slices. Cover each slice with plastic wrap. Put the wrapped slices into a freezer-safe zip lock back.
Ready to enjoy a slice of frozen Streuselkuchen? Simply take it out of the freezer and allow it to thaw at room temperatures. You can also reheat it in the microwave for a few seconds if you prefer a warm slice of cake.
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- Preheat the oven to 350° Fahrenheit. Cover a baking sheet with parchment paper.
Making The Batter
- Use a hand mixer with the whisk attachment (or a stand mixer and the paddle attachment) to cream butter and sugar at medium-high speed. Add eggs and vanilla extract and continue to beat on medium speed until the batter is smooth and creamy.
- Add the flour, the baking soda and the salt. to the batter and turn the mixer back to medium speed. Beat until all the ingredients have been well combined. The batter should be thick and creamy.
- Pour the batter onto the baking sheet and spread it evenly.
- Spread your favorite preserve, jam or marmalade over the batter.
Making The Streusel
- Combine flour, sugar, and melted butter. Use your hand mixer and combine until the dough turns into crumbs
- Layer the sweet crumb topping over the preserve spread and top with sliced almonds.
- Bake the Streuselkuchen for 25 minutes at 350° Fahrenheit. Use a toothpick to check the doneness. If the toothpick comes out clean, remove the cake from the oven.