Streuselkuchen (German Crumb Cake) vs Classic St. Louis Gooey Butter Cake

Both cakes are built in two layers from milk, sugar, butter and egg, yet they land in very different places. Streuselkuchen is the less sweet of the two: a kneaded, risen yeast dough, where lukewarm milk activates the yeast, covered with golden crumbs of flour, sugar and cold butter rubbed together, with lemon zest only an optional note in the dough. Gooey Butter Cake presses a simple base of flour, sugar, melted butter and egg, then pours over a rich topping of cream cheese, eggs, vanilla, milk and powdered sugar, baked until set but still gooey. One offers a soft, bready base and distinct crumbs; the other, intense sweetness and a soft, gooey center.