Streuselkuchen (German Crumb Cake) vs Traditional Welsh Cakes (Picau ar y Maen)

Both bakes rub cold butter into flour and sugar, but to very different ends. The Streuselkuchen presses a soft, yeast-risen dough enriched with milk, egg and butter into a pan and covers it with a thick layer of golden butter-sugar crumbs, so each slice pairs a tender base with a sweet, crumbly top. The Welsh cakes bind a gently handled, baking-powder-leavened dough with egg and a splash of milk, stud it with currants and mixed spice, and cook small rounds on a griddle. Dusted with caster sugar, they offer a fruity, gently spiced bite quite unlike the German cake's layered contrast.