I am both bold and proud to say that this is the only Streuselkuchen (crumb cake) recipe you need because it is easy, quick, and delicious.
Summer is here and with it come all the yummy fruits!
It is also the perfect time to make fruit cakes. While I sometimes like to make something more elaborate, I just love to have an easy, quick, and delicious recipe in my back pocket: enter the Streuselkuchen recipe.
Streuselkuchen is simply the German word for crumb cake. You might know that I grew up in Germany where especially Pflaumenstreuselkuchen (plum crumb cakes) are very popular.
However, the beauty of this recipe is that it is very versatile. Today, I am making it with blueberries but you could make it with almost any fruit: apples, raspberries, apricots, cherries, or whatever you have. Please read on to learn some simple adaptions to this recipe depending on what kind of fruit you are using.
What are the basic ingredients?
This Streuselkuchen is made with flour, sugar, vanilla, salt, butter, hazelnuts/filberts, and lemon juice and/or cinnamon.
As for the flour, I most often use spelt flour. But you can use any flour you have. Regular AP flour is great, as is Einkorn. If you like a deeper, nuttier flavor, you can even use a whole grain flour of wheat, spelt, or Einkorn. Bonus if you mill your own grains.
Most of the time, I use organic cane sugar. If you don’t mind a darker color of the cake and the crumb topping, you could also use coconut sugar. However, I don’t think that honey would work in this recipe.
I like to make my own vanilla sugar and vanilla extract. You can use either one in this recipe.
Even though this Streuselkuchen recipe isn’t very sweet, salt highlights the sweetness and makes the cake tastes less flat – if you know what I mean.
Of course, we’ll need butter. Unfortunately, I don’t often have enough of my own butter so I use store-bought. I always recommend you use the highest quality ingredients you can afford. Therefore, I absolutely love using the unsalted Kerry Gold butter because of its higher fat content and lower moisture. Any European-style butter will work but just use what you have!
The hazelnuts or filberts are the ‘secret’ ingredient in this recipe. They add both a nutty and deeper flavor this this Streuselkuchen as well as extra crunchiness. If you don’t have a way to grind the hazelnuts or you can’t find them, you can substitute with almond meal. Or leave them out entirely, if you’re avoiding nuts.
Optional ingredients depending on what type of fruit you are using:
Depending on the type of fruit you’re using for this cake, you might add some lemon juice and/or cinnamon powder. For this recipe, I am using blueberries so I am adding the juice of ½ lemon to make them a bit brighter. If I am using plums, I love to add about 1 tsp of cinnamon. Raspberries could taste great without those additions but feel free to use your own imagination!
Why is this Streuselkuchen recipe so easy?
Oftentimes, crumb cake or Streuselkuchen recipes use one dough for the bottom and another recipe for the crumb topping. I, on the other hand, created a recipe for which you only make one dough that is both the bottom and the topping. And best of all, you can make it all in one bowl!
Special equipment you might need:
While not absolutely necessary, I prefer making this recipe in my Kitchen Aid food processor. I use it to grind the nuts first and then add the remaining ingredients. However, you can use another appliance to grind the nuts – or buy hazelnut or almond meal.
Don’t worry if you don’t have a food processor. Simply use nut meal and a pastry cutter or even a fork!
How to make this Streuselkuchen:
First, I grind about one cup (about 100g) of hazelnuts in the food processor. I like it when there are still some chunkier nut pieces but you can also grind them into a finer flour.
Next, I add 2 cups (about 300 g) of flour, ½ (about 150g) cup of sugar, 1 good teaspoon of vanilla sugar or extract, and ¼ tsp of salt. I’ll pulse this a few times to mix it up.
Then I take the 8 oz (about 230g) of butter out of the refrigerator, cut it in chunks, and add them to the dry ingredients in the food processor. Either pulsing or turning it on continuously, I mix everything up.
At this point, you should have a dough that is not completely uniform. In other words, you should see some chunks. If the dough is too dry, you can add a little bit of very cold water until it just comes together.
Now, line your springform pan with parchment paper. If you’re not using that, grease your dish with some avocado oil or butter.
Transfer about one half of this dough into your baking dish and gently press it evenly in. Put about 1 pound of fruit on top. Crumble the remaining dough on top of the fruit.
Bake for 40-55 minutes at 350˚F (180˚C) or until the crumbs are golden brown.
This cake is delicious on its own, with a good dollop of whipped cream, or some vanilla ice cream. Enjoy!
Streuselkuchen (crumb cake) recipe
- 2 cups flour
- ½ cups sugar
- 1 tsp vanilla sugar or extract
- ¼ tsp salt
- 1 cup butter, cold
- 1 cup hazelnuts/filberts or use almond meal or omit
- 1/2 whole lemon, juiced optional
- 1 tsp cinnamon powder optional
- 1 pound fruit, washed, cleaned, and pitted (if necessary)
- Preheat oven to 350˚F.
- Grind the hazelnuts in a food processor, either coarsly or fine, depending on preference
- Add flour, sugar, vanilla, and salt and pulse a few times to mix.
- Cut butter in chunks and add to dry ingredients in food processor. Mix until combined. If the dough is too dry, add a bit of ice cold water.
- Line a springform pan or glass baking dish with parchment paper. Alternatively, grease springform pan or glass baking dish with some oil or butter.
- Add about ½ of the dough to the baking dish and gently press down evenly.
- Add the fruit.
- Crumble the remaining dough on top of the fruit.
- Bake for 40-55 mins or until topping is golden brown.