Streuselkuchen is a classic German crumb cake featuring a soft yeast-based dough and a crisp, buttery streusel topping. It’s the ideal coffee cake to enjoy during a relaxing kaffee und kuchen break.
I’m a big fan of yeast bakes, and German classics like Stollen and Bienenstich hold a special place in my baking rotation. Streuselkuchen joins that list: a simple sheet-baked cake with a tender, enriched yeast base and a generous, crunchy streusel on top.
Traditionally enjoyed at kaffee und kuchen—a mid-afternoon coffee and cake pause around 3pm—this cake is straightforward and comforting. The name combines “streusel” (crumb topping) and “kuchen” (cake). Streuselkuchen is typically baked in a rectangular or sheet pan and finished with a light dusting of powdered sugar. While classic versions are flavored with vanilla, you can add fruit (plums, cherries, apples), jam, or other flavorings for variation.
What Is Kaffeezeit?
Kaffeezeit is Germany’s version of tea time: a cozy pause to gather over strong coffee and a slice of cake at home or in a bakery. The social chat that often accompanies it is known as a kaffeeklatsch (coffee + gossip). Typical treats include streuselkuchen, apfelkuchen, Black Forest gateau, bundt cakes and assorted pastries.
Here’s What You’ll Need
Don’t be intimidated by the yeast—this streuselkuchen is very approachable. Key ingredients:
- Flour: The recipe uses all-purpose/plain flour. In Germany Type 405 is typical; cake flour or plain flour are alternatives depending on your region.
- Instant yeast: Rapid-rise or instant yeast that can be mixed directly with the flour.
- Sugar and vanilla: Granulated sugar and vanilla add gentle sweetness. Vanilla bean paste, extract or vanilla sugar work well.
- Milk: Warm milk keeps the dough soft and helps the yeast work.
- Unsalted butter: Used in both dough and streusel for a rich flavor.
- Large egg: Adds richness and structure to the dough.
- To drizzle: A warm milk-and-butter drizzle adds moisture to the cake while leaving the streusel crisp.
How to Make Streuselkuchen
Make the streusel
- Combine the streusel flour and sugar in a bowl, add melted butter, and stir until you have a mix of small and larger clumps. Chill the streusel in the fridge until ready to use.
Prepare the dough
- Mix flour, sugar, salt and instant yeast in a large bowl or stand mixer bowl fitted with a dough hook.
- Warm the milk (not hot), add the butter and stir until melted. Whisk in the egg and vanilla, then pour into the dry ingredients.
- Mix on low until combined, then increase speed and knead for about 5 minutes until the dough forms a smooth ball.
- Cover and place in a warm spot to rise for about 1 hour, or until noticeably puffy.
Assemble and bake
- Prepare the optional milk soak by warming milk, vanilla and butter together until the butter melts; set aside to cool slightly.
- Grease a 9×13-inch pan and line it with parchment, leaving an overhang. Roll the risen dough on a lightly floured surface into a rectangle roughly the size of the pan, transfer it into the pan and press gently to the edges.
- Cover and let rise for 30 minutes while you preheat the oven to 350°F (180°C). Brush the dough surface with melted butter, then evenly sprinkle the chilled streusel over the top.
- Bake 30–35 minutes until the top is light golden. Immediately drizzle the warm milk-and-butter mixture over the hot cake so it soaks in and keeps the interior moist while the streusel remains crisp.
Slice and serve
- Place the pan on a wire rack to cool. Using the parchment overhang, lift the cake from the pan, dust with powdered sugar, and slice. Serve slightly warm with softly whipped cream or custard and a cup of coffee—perfect for kaffeezeit.
Leftovers and Storage
Streuselkuchen is at its best the day it’s baked but will keep for a couple of days in an airtight container at room temperature. Reheat single slices briefly in the microwave to refresh them before serving.
If you need to store longer, the cake freezes well. Cut into portions, wrap tightly in plastic wrap, place in a freezer bag or airtight container, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature and warm in a low oven (300°F / 150°C) for 5–10 minutes to revive the crumb topping.
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Streuselkuchen (German crumb cake)
Video
Equipment
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Digital scales
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Stand mixer (optional)
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9×13 rectangular cake tin
Ingredients
For the streusel
- 2 cups (250g) all-purpose flour (plain flour)
- 1 ¼ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the dough
- 3 cups (375g) all-purpose flour (plain flour)
- ¼ cup + 1 tbsp (60g) granulated sugar
- 2 ¼ tsp instant yeast (1 sachet / 7g)
- ¼ tsp salt
- 1 cup minus 2 tbsp (200ml) whole milk
- ¼ cup (4 tbsp / 55g) unsalted butter
- 1 large egg, room temperature
- 2 tsp vanilla bean paste or 1 tsp vanilla extract
To drizzle (optional)
- ½ cup (120ml) whole milk
- ¼ cup (55g) unsalted butter
- 1 tsp vanilla extract
To brush on cake
- 2 tbsp butter, melted
To serve
- Powdered sugar (icing sugar)
Instructions
Make the streusel
- Add the flour and sugar into a bowl, pour in the melted butter and stir until you have small and larger clumps. Chill the streusel until needed.
Prepare the dough
- Combine flour, sugar, salt and instant yeast in a large mixing bowl or stand mixer bowl.
- Warm the milk, add the butter and stir until melted. Add the egg and vanilla, then pour into the flour mixture.
- Beat on low until combined, then increase speed and knead for about 5 minutes until the dough comes together.
- Cover and let rise in a warm place for about 1 hour, or until the dough has risen noticeably.
Assemble the cake and bake
- Prepare the milk soak: warm milk, vanilla and butter over low heat until melted, then set aside to cool slightly.
- Grease and line a 9×13 pan. Roll the dough to fit the pan and press to the edges.
- Cover and let rise for 30 minutes. Preheat oven to 350°F (180°C). Brush with melted butter and sprinkle streusel evenly on top.
- Bake 30–35 minutes until light golden. Drizzle the hot cake with the milk-and-butter mixture. Cool on a wire rack, lift from the pan using the parchment, dust with powdered sugar and slice to serve.
Notes
- Storing: Best the day it’s baked; stores for a couple of days in an airtight container at room temperature. Reheat slices briefly to refresh.
- Freezing: Slice, wrap tightly and freeze for up to 3 months. Thaw in the fridge or at room temperature and warm in a low oven to restore the crumb topping.
Nutrition
Nutritional information is approximate and will vary by ingredients and portion size.
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