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Not to be confused with Krumkake.
Alternative names Kołacz
Type Cake
Place of origin Germany and Poland
Region or state Silesia
Main ingredients Crumbs: flour, sugar, fat
Cookbook:Streuselkuchen  Streuselkuchen

Streuselkuchen/Kołacz (crumb cake) is a German specialty. Traditionally it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, fat and flour, which are mixed at a 1:1:2 ratio.

German Streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be very flat - about one inch - so crumbs make about 50 percent of its height. Yeast dough is the original, a short crust is possible too, a puff pastry at the bottom turns it into a "Prasselkuchen".

The recipe allegedly originated from Silesia, a province that is nowadays in Western Poland, but the cake is found everywhere today. Many variants are prepared, with fillings such as fruits and creme,[1] or using a shortening-based dough.

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  1. ^ "Barossa Food". pp. 93–95. Retrieved 8 December 2014. 

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