STREUSEL KüCHEN
Provided by Kurt Gutenbrunner
Categories Mixer Citrus Fruit Nut Dessert Bake Walnut Vanilla Cinnamon Clove Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For streusel:
- Mix first 4 ingredients in medium bowl. Add melted butter and stir with fork until moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.
- For cake:
- Position rack in center of oven and preheat to 325°F. Butter and flour 10-inch-diameter springform pan. Toss apple slices, cinnamon, and cloves in medium bowl. Sift flour, cornstarch, baking powder, and salt into another bowl. Combine butter, powdered sugar, and lemon peel in large bowl; scrape in seeds from vanilla bean.
- Using electric mixer, beat butter mixture until well blended. Add eggs 1 at a time, beating until well blended after each addition; beat in egg yolk. Add flour mixture and beat just until blended. Spread batter evenly in prepared pan (cake layer will be thin). Slightly overlap apple slices atop batter in concentric circles. Sprinkle streusel evenly over apples (streusel will cover apples).
- Bake cake until streusel topping is crisp and tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Remove pan sides; cool to lukewarm. Serve lukewarm or at room temperature. DO AHEAD Can be made 1 day ahead. Cool completely. Wrap cake in foil and store at room temperature.
STREUSELKUCHEN; GERMAN CRUMB CAKE RECIPE - (3.9/5)
Provided by Patricia_Scarpin
Number Of Ingredients 13
Steps:
- GERMAN YEAST DOUGH: Scald the milk in a small saucepan over medium heat. You will see steam rising from the surface of the milk and small bubbles forming around the edges. Remove the pan from heat and let stand until the milk feels warm to your fingertip, about 10 minutes; an instant-read thermometer should register 110 to 120ºF. Sprinkle the yeast and 1 teaspoon of sugar into the milk and stir well. Let stand for about 10 minutes, until the yeast is bubbly and foamy. To make the dough using a stand mixer: combine 2-1/4 cups of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 minutes. Add the remaining flour 1/2 cup at a time until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. Switch to the dough hook and beat on low speed for 1 minute. Increase the speed to medium and beat for 5 minutes, or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl. Scrape the bowl and the dough hook. Sprinkle 1 tablespoon flour over the dough and cover the bowl tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more depending in the warmth of your kitchen. Lightly flour your work surface. Dislodge the dough from the bowl with a pastry scraper, scrape it out onto the work surface and turn to coat all surfaces lightly with flour. Divide the dough in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 minutes. The dough is now ready to use. Note: if you are using only half the dough, place the second ball of dough into an airtight container and refrigerate it. The next day, shape and bake it into another Streuselkuchen. MAKE THE STREUSELKUCHEN: Butter a 9-inch square baking pan* (do not use cooking spray - the dough must adhere to the pan). Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼ inch thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel. To make the streusel crumb topping, put the flour, confectioners' sugar, vanilla and butter into the work bowl of a food processor (I used my Kitchen Aid mixer with the paddle attachment) fitted with the metal blade. Pulse 5 or 6 times, then let the machine run just until the ingredients begin to form small crumbly masses, about 30 seconds. Do not process beyond the crumb stage. Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the Streuselkuchen with a kitchen towel and let stand at room temperature for 20 minutes. Adjust an oven rack to the center position and preheat the oven to 350ºF. Uncover the kuchen and place the pan in the oven. Bake for about 30 minutes, until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners' sugar. Cool completely on a wire rack. This is at its best when very fresh. Cut into portions with a sharp knife. NOTE: I used a 20cm (8-in) square pan and it worked fine.
STREUSELKUCHEN (CLASSIC GERMAN CRUMB CAKE)
Streuselkuchen, a classic German yeast cake, is soft on the inside and loaded with sweet and crumbly Streusel or "crumbles" on the top! It's the perfect cake to go with coffee or tea!
Provided by Recipes From Europe
Categories Desserts
Time 2h5m
Number Of Ingredients 13
Steps:
- Warm the milk in the microwave or on the stove. It needs to be warm but not hot or boiling.
- In a large mixing bowl, add the flour and the instant dry yeast (check the instructions on the package to be sure it doesn't have to be dissolved in water or milk first). Add the sugar, and then the lukewarm milk. Knead the contents of the bowl together using the spiral dough hooks of your hand mixer until everything is mixed together.
- Then add the vanilla extract, soft butter, egg, and a pinch of salt to the bowl. Keep kneading the dough for another 5 minutes until the dough no longer sticks to the sides of the bowl. Use your hands to form it into a nice ball. If your dough is too sticky, you can add a bit more flour. If the dough is a little too dry and crumbly, add a little more milk to the mix.
- Take a towel or a lid and place it over the bowl with the dough inside. Set the bowl in a warm place without a draft to allow the dough to rise. This should take approximately one hour.
- Around the 55 minute mark of the dough rise timeline, get your baking pan ready by lining it with parchment paper or by greasing it.
- Once the hour is up and the ball of dough has increased in size noticeably, remove it from the bowl. Sprinkle your countertop with flour and give the dough a quick knead with your hands. Then roll out the dough using a rolling pin to fit your baking sheet/pan. We typically use a baking pan that is around 13.5 x 9.5 inches. Once the dough is rolled to size, place the dough onto the baking sheet. Let it rest for another 15 minutes.
- In the meantime preheat the oven to 350 degrees Fahrenheit and prepare the streusel for the topping. For this, place butter, sugar, and flour into a bowl. Using the spiral dough hooks or your hands, quickly knead the ingredients until small crumbs form. Press them together lightly with your hands, then set them aside.
- Once the 15 minutes of rest are up, lightly brush the dough with some water or milk. This will allow the streusel to stick better.
- Then evenly place the streusel on top of the dough.
- Bake the cake on the middle rack of your oven for around 25-30 minutes until the crumbs are lightly golden brown.
- Remove the cake from the oven and let it cool. You can dust the cake with powdered sugar before serving.
Nutrition Facts : ServingSize 1 g, Calories 224 kcal, Carbohydrate 27 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 71 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g
STREUSEL KUCHEN A LA THOBEN
This one is a must eat whenever I am in Berlin, which means getting up and into town early enough to get it fresh from the oven. The cold yeast method makes it one of the fastest yeast cakes ever.
Provided by Renate
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Dough:.
- If you don't have instant yeast, soften the yeast in the cold condensed milk.
- Mix all the dry ingredients together.
- Add softened butter and eggs to milk and mix well.
- Stir the liquid into the dry ingredients, this dough will be soft.
- Cover tightly and put into refrigerator overnight (will last up to 4 days).
- Streusels: Mix flour and sugar.
- Cut in butter.
- Stir together the egg yolk and vanilla extract.
- Add to dough and mix well.
- Remove yeast dough from refrigerator.
- Knead dough with a little extra flour about 3- 4 minutes, it should not be too sticky.
- Spread or roll on a greased cookie sheet or lined with baking paper.
- If needed make edges with folded tin foil.
- Sprinkle the streusel evenly over the cake.
- Let dough rise for in a warm place until almost doubled.
- Bake in a preheated 325ºF o 350ºF oven for 25 to 30 minutes until it turns a pale gold.
Nutrition Facts : Calories 5947.5, Fat 223.8, SaturatedFat 134.1, Cholesterol 971, Sodium 1017.6, Carbohydrate 866.1, Fiber 27.8, Sugar 252.9, Protein 121.2
STREUSEL
Provided by Food Network
Categories dessert
Time 5m
Yield enough for 16 eclairs
Number Of Ingredients 5
Steps:
- To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)
STREUSEL
Steps:
- Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
- Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
- Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.
PLUM STREUSEL KUCHEN
This recipe is actually called "platz" in German (meaning "flat") and has been in my family since before I was born. The fresh fruits of summer make it a favorite, and it's simply wonderful warm out of the oven. We enjoy this German plum cake with ice cream or whipped cream, too. -Lisa Warkentin, Winnipeg, Manitoba
Provided by Taste of Home
Time 1h
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball. , Press dough into a greased 13x9-in. baking dish. Arrange plums over crust., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums. , Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on wire rack.
Nutrition Facts : Calories 235 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
PLUM-STREUSEL KUCHEN
Make and share this Plum-Streusel Kuchen recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Place 1/3 cup flour, 1/2 cup sugar, and ground cinnamon in a food processor, and pulse the mixture 2 to 3 times.
- With processor on, slowly add the oil and corn syrup through food chute, processing until the mixture resembles coarse meal.
- Remove the streusel mixture from the food processor, and set aside.
- Place 1 1/3 cups flour, 1/3 cup sugar, baking powder, and salt in a food processor, and pulse mixture 2 to 3 times.
- Add the margarine, and process until mixture resembles coarse meal. Place margarine mixture in a large bowl.
- Combine yogurt, water, vanilla, rind, and egg, and stir with a whisk.
- Stir yogurt mixture into margarine mixture in a large bowl until blended.
- Spoon batter into a 9-inch round cake pan coated with cooking spray.
- Sprinkle half of streusel mixture evenly over batter.
- Top with plums, arranging in a circular pattern.
- Sprinkle the remaining streusel mixture evenly over the plums.
- Bake kuchen at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 254.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 23.8, Sodium 183.9, Carbohydrate 43.1, Fiber 1.2, Sugar 23.8, Protein 4.2
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