Streuselkuchen (German Crumb Cake) vs Classic Steamed Marmalade Pudding

Both desserts lean on butter, sugar, egg and milk, but they put them to very different work. The Streuselkuchen uses milk to activate the yeast and egg to enrich a kneaded, risen dough, then rubs cold cubed butter into flour and sugar for a thick layer of distinct crumbs baked until golden. The marmalade pudding instead creams butter and sugar until fluffy, beats in eggs, and lifts the batter with self-raising flour, baking powder and breadcrumbs before a long, slow steaming. The result is a soft, warm sponge beneath a sticky orange marmalade topping, a fruity contrast to the cake's buttery, golden crumbs.