Streuselkuchen (classic crumb cake)

Streuselkuchen is a German cake sometimes made with a yeast dough but not always. Any traditional German cake is usually made one of two ways, either with a buttery dough sometimes sour cream based (like this one) or with a yeast batter. This cake I think has become a true classic across the country. Regardless if your buying a little packet cake thats a coffee cake or your seeing it in the “New York Style” sheets crumb cake really is a popular American treat. Extremely simple to make yet highly satisfying and buttery. I’ve made this cake recipe into muffins as well as in Bundt style pans. Its pretty versatile but wonderfully delicious, slightly spiced with a hint of my favorite spice (cardamom!) as well as nutmeg and cinnamon. This delicate little cake is sure to impress you, at the very least it will remind you of easier days when a little snack cake was all you needed to get lost in a moment.

Crumb Cake:
6 tablespoons butter (soft)
3/4 cup sugar
1 egg
1/2 cup + 2 tablespoons sour cream
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoon cardamom

1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Streusel topping: (crumb)
1 stick softened butter (1/2 cup)
1/2 cup brown sugar
1/4 cup sugar
3/4 Tablespoon cinnamon
1 1/4 cup flour
*pinch of salt

Preheat oven to 325 degrees.

Lightly grease and flour a standard spring form pan, cake pan, or bundt pan.

In a large bowl combine dry ingredients (flour, baking soda, baking powder and salt). Whisk this mixture together to remove any lumps. In a different bowl cream together butter and sugar until its a pale yellow color. Stir in the egg, sour cream, vanilla, cardamom and nutmeg. Combine dry with the wet slowly be sure not to over mix. Evenly spread the cake batter into your pan. To prepare the streusel topping stir the butter and brown sugar until its relatively smooth. Add the remaining crumb ingredients. Sprinkle this topping over top the cake batter.

Bake for 40+ minutes. The time will vary depending on your oven temperature as well as what pan you’ve opted to choose. I used a spring form pan and about 50 minutes did it. You want to poke it with a cake tester, knife or a tooth pick and it to come out clean, or at least dry with little crumbs.