German
⭐ Highly Rated
25 minmedium
GermanBreakfast
Recipe Story
origins & traditionsStreuselkuchen is a quintessential German baked good that graces breakfast tables across the country. This version features a moist, tender cake base enriched with buttermilk, creating a slight tang that perfectly balances the sweet, buttery streusel topping. The crumb mixture becomes golden and crispy during baking, providing a delightful textural contrast to the soft cake beneath. Often enjoyed with a cup of strong coffee, this cake represents the German tradition of Kaffeeklatsch - the social coffee and cake ritual. The recipe is forgiving for home bakers and can be easily doubled for larger gatherings. What makes this particular version special is the use of buttermilk, which adds moisture and a subtle complexity to the flavor profile. The streusel topping, made with cold butter, flour, and sugar, creates those coveted large crumbs that German bakers pride themselves on achieving.
Instructions
step by step0/10 done
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter and dust lightly with flour, tapping out any excess.
In a large mixing bowl, cream together 6 tablespoons of softened butter with 3/4 cup sugar using a hand mixer until light and fluffy, about 3-4 minutes.
Add 2 eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.
Alternately add the dry ingredients and 1 cup of buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined - do not overmix.
Pour the batter into the prepared baking dish and spread evenly with a spatula.
For the streusel topping, combine 1 cup flour, 1/2 cup sugar, and 1/2 teaspoon cinnamon in a bowl. Cut in 6 tablespoons of cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some larger pieces.
Distribute the streusel evenly over the cake batter, allowing some larger clumps to remain for texture.
Bake for 35-40 minutes, until the streusel is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 15 minutes before cutting into squares. Serve warm or at room temperature.
Streuselkuchen with Buttermilk
4.9 (32)
Traditional German crumb cake with a tender buttermilk base and buttery streusel topping. A beloved morning treat that pairs perfectly with coffee or tea for a comforting start to your day.
easy
55 min
8 servings
Ingredients
0 of 7 checked
Main Ingredients
- 12 tablespoons Butter, divided (6 tbsp softened, 6 tbsp cold)
- 3 cups Flour, all-purpose, divided
- 2 pieces Eggs, room temperature
- 1 cups Milk, buttermilk
Flavorings
- 1 teaspoons Vanilla Extract
- 1 1/2 teaspoons Cinnamon, divided
Dry Ingredients
- 1/4 teaspoons Salt
Chef Tips
expert advice•Chef Notes: For the best streusel texture, make sure your butter is cold when incorporating it into the flour mixture.
•The goal is to create pea-sized crumbs with some larger chunks.
•If the butter gets too warm, refrigerate the streusel mixture for 10 minutes before topping the cake.
•You can add a handful of sliced almonds to the streusel for extra crunch and authentic German flavor.
•Some bakers like to add a layer of fruit preserves (apricot or plum work beautifully) between the cake and streusel - simply spread 1/2 cup of preserves over the batter before adding the topping.
•The cake tastes even better the next day as the flavors meld together.
•Dust with powdered sugar just before serving for an elegant presentation.
Variations & Substitutions
make it your own•For a richer cake, substitute sour cream for half of the buttermilk.
Storage & Reheating
keeping it freshStorage
Store the streuselkuchen covered at room temperature for up to 3 days. For longer storage, wrap individual pieces tightly in plastic wrap and store in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months - wrap pieces in plastic wrap, then aluminum foil, and place in a freezer bag. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.
Reheating
This cake is best enjoyed at room temperature or slightly warm. If refrigerated, remove from the fridge 30 minutes before serving. To reheat, place individual pieces on a microwave-safe plate and warm for 15-20 seconds, or reheat in a 300°F oven for 8-10 minutes until just warmed through. Do not overheat as this can dry out the cake.
