We’ve made many versions of streusel cake or streuselkuchen. This is one of the best. Like most, this one has a layer of fruit filling tucked under the streusel top.
Serve it as a dessert or as a coffee cake. It’s easy to make with premade pastry fillings. The one in the picture was made with a cherry filling but you can use any of the following fillings:
You can also mix a fruit filling with a Bavarian cream filling or a cream cheese filling, about half of the cream filling and about half of the fruit filling, to make fillings like cherry cream cheese or raspberry cream.
Premade pastry fillings come in 2-pound tube packages. Simply cut the corner and squeeze what you need. You will use about half of the filling. Fold the cut corner over and put a clip on it. You can store the unused portion for six months in the refrigerator.
We make this cake in a 9-inch springform pan, our Candy Apple Red Silicone Springform Pan, because it has a double seal that makes it virtually leak proof and because of the glass base that we can cut and serve on. You can use another springform pan as long as it has a tight seal.
2 1/2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg, whisked
1 teaspoon vanilla or 1/2 teaspoon almond extract
2 cups premade pastry filling
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla or 1/4 teaspoon almond extract
1-2 tablespoons milk
Preheat the oven to 350 degrees.
Thanks for reading this article. Dennis Weaver is the founder (with his wife Merri Ann) and president of The Prepared Pantry. He has worked as a baker and has written extensively about baking. Don’t forget to get his free downloadable 250 page baking book, How to Bake. It contains the information that culinary schools teach professional bakers and will improve your baking.