From Wikipedia, the free encyclopedia
Region or stateSilesia
Associated cuisineGerman, Polish, Ashkenazi Jewish
Main ingredientsCrumbs: 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.[1] The main ingredients for the crumbs are sugar, butter, and flour,[1] which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia,[2][3] and is popular in German, Polish and Ashkenazi Jewish cuisines.

A streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be flat – about 1 inch (25 mm) thick – with crumbs making up about half of its height. The original version uses yeast dough, however a short crust is possible. A puff pastry at the bottom turns it into a prasselkuchen.

Many variants of the cake are prepared with fillings such as fruit (mostly of sour taste, e.g. apples, gooseberries, sour cherries, rhubarb), poppy seeds or creme[4] or using a shortening-based dough.


  1. ^ a b Clark, C. (2014). 80 Cakes From Around the World. Bloomsbury Publishing. p. 122. ISBN 978-1-4729-1599-3. Retrieved 3 February 2017.
  2. ^ Adimando, Stacy. "Crumb Cake Is Germany's Gift to Baking", Saveur, November 7, 2018. Retrieved February 20, 2020.
  3. ^ Schuhbeck, Alfons. "The German Cookbook", Phaidon Press, October 8, 2018.
  4. ^ Heuzenroeder, Angela (2002). Barossa Food. pp. 93–95. ISBN 9781862544611. Retrieved 8 December 2014.

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