This article needs additional citations for verification. (December 2014) (Learn how and when to remove this template message)
|Region or state||Silesia|
|Associated national cuisine||German, Polish, Ashkenazi Jewish|
|Main ingredients||Crumbs: flour, sugar, fat|
Streuselkuchen (German pronunciation: [ˈʃtʁɔʏzl̩ˌkuːxn̩]; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. It is popular in German, Polish and Ashkenazi Jewish cuisines.
The 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 half of its height. Yeast dough is the original; a short crust is possible, too, and a puff pastry at the bottom turns it into a prasselkuchen.
The recipe allegedly originated from Silesia. Many variants are prepared with fillings such as fruit (mostly of sour taste, e.g. apples, gooseberries, sour cherries, rhubarb), poppy seeds or creme or using a shortening-based dough.
- Clark, C. (2014). 80 Cakes From Around the World. Bloomsbury Publishing. p. 122. ISBN 978-1-4729-1599-3. Retrieved 3 February 2017.
- Adimando, Stacy. "Crumb Cake Is Germany's Gift to Baking", Saveur, November 7, 2018. Retrieved February 20, 2020.
- Schuhbeck, Alfons. "The German Cookbook", Phaidon Press, October 8, 2018.
- "Barossa Food". pp. 93–95. Retrieved 8 December 2014.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|
|This Germany-related article is a stub. You can help Wikipedia by expanding it.|
|This Israel-related article is a stub. You can help Wikipedia by expanding it.|
|This Poland-related article is a stub. You can help Wikipedia by expanding it.|