🇩🇪 Germany · Dessert
Streuselkuchen (German Crumb Cake)
By eatmundo · July 6, 2026
Streuselkuchen is a beloved German classic, featuring a light and fluffy yeast dough base topped generously with buttery, sugary crumbs (Streusel). It's a delightful treat perfect for coffee time, simple yet utterly satisfying with its textural contrast.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the yeast dough: In a medium bowl, combine 125ml lukewarm milk with 7g dry yeast (or crumbled 20g fresh yeast) and 1 teaspoon of the total 150g sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- 2
In a large mixing bowl, combine 200g all-purpose flour, the remaining sugar, 1/2 teaspoon salt, and optionally 1/2 teaspoon lemon zest. Make a well in the center and pour in the activated yeast mixture and 1 large egg.
- 3
Mix with a wooden spoon or a stand mixer with a dough hook until well combined, then knead for about 5-7 minutes until the dough is smooth, elastic, and no longer sticky. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, until doubled in size.
- 4
While the dough is rising, prepare the Streusel: In a separate bowl, combine the remaining 150g all-purpose flour, 100g sugar, and 150g cold, cubed butter. Use your fingertips to rub the butter into the flour and sugar until coarse crumbs form. Don't overmix; you want distinct crumbs.
- 5
Preheat your oven to 180°C (350°F). Lightly grease and flour a 26cm springform pan or a small baking sheet (approx. 20x30 cm). Once the yeast dough has risen, gently punch it down and press it evenly into the prepared pan.
- 6
Evenly sprinkle the prepared Streusel mixture over the yeast dough base, making sure to cover the entire surface right to the edges. Ensure a good, thick layer of crumbs for the best texture.
- 7
Bake the Streuselkuchen in the preheated oven for 30-40 minutes, or until the Streusel are golden brown and the cake is baked through. A wooden skewer inserted into the yeast dough should come out clean.
- 8
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to slice. Streuselkuchen is best served slightly warm or at room temperature, perhaps with a dusting of powdered sugar.
Frequently Asked Questions
How do I ensure my yeast dough rises properly for Streuselkuchen?+
Use lukewarm milk (105-115°F / 40-46°C) to activate the yeast and allow the dough to rise in a warm, draft-free spot until doubled, typically 1-1.5 hours.
What's the secret to making perfectly crumbly streusel for Streuselkuchen?+
Use very cold butter cut into small pieces and quickly combine it with flour and sugar using your fingertips or a pastry blender until coarse crumbs form. Avoid overworking the mixture to prevent it from becoming pasty.
How do I know when my Streuselkuchen is perfectly baked?+
Bake at 350°F (175°C) for 30-40 minutes, until the streusel is golden brown and a skewer inserted into the cake base (not streusel) comes out clean.
How can I prevent the yeast cake base from becoming dry?+
Avoid overbaking the cake; remove it from the oven as soon as a skewer test indicates doneness. Properly measured fat and liquid ingredients also contribute to a moist crumb.
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