Easy Crumb Cake |German Streuselkuchen
I’m bold and proud to say this is the only Streuselkuchen recipe you’ll ever need: easy, quick, and ridiculously delicious. Whether paired with a hot cup of coffee, served for breakfast, or enjoyed as dessert, this German crumb cake is always a hit.
This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure.
Summer is my favorite time to make fruit cakes. While I sometimes go for more elaborate bakes, I love having an easy, reliable recipe in my back pocket. Enter: German Streuselkuchen, the perfect balance of buttery crumbs, tender cake, and juicy fruit.
In Germany, you’ll find Streuselkuchen in almost every bakery. Streusel literally means “crumbs” in German, and this beloved crumb cake typically has a yeast dough base, a sweet crumb topping, and fruit nestled in between. My version? No yeast, minimal effort, maximum flavor.
👉 I originally published this recipe in 2019 and have since added new photos and more helpful success tips. I’ve also made a few improvements to the recipe, which are reflected in the printable recipe below.
Why you’ll love this recipe:
Ingredient notes and substitutions
You probably already have everything you need for this authentic German crumb cake recipe:
- Flour: All-purpose works best, but spelt, Einkorn, or whole-grain flours also work.
- Sugar: Organic granulated sugar keeps the cake light; coconut sugar adds a deeper flavor and darker crumb.
- Vanilla: Use homemade vanilla sugar or vanilla extract for best flavor.
- Sea Salt: Enhances sweetness and rounds out the flavor.
- Butter: I recommend high-quality butter such as Kerrygold.
- Nuts: The “secret” ingredient that adds a rich, nutty flavor and crunch. I love hazelnuts. Almond meal works as a substitute, or omit to make it nut-free.
Recommended tools
These kitchen tools aren’t required, but they help make your job easier to do!
- Food processor: Perfect for grinding nuts and mixing the dough.
- Pastry blender: For quick mixing if not using a processor.
- Springform pan or glass baking dish
- Parchment paper: For easy release and cleanup.
Best fruits for streuselkuchen
The beauty of German streusel cake is how easily it adapts to seasonal fruit:
- Apples: Tart varieties like Granny Smith for Apfelstreuselkuchen.
- Cherries: Sour cherries for Kirschstreuselkuchen; add lemon juice if using sweet cherries.
- Plums: Traditional Pflaumenstreuselkuchen with prunes or fresh plums.
- Other: Peaches, apricots, rhubarb, or mixed berries.
Variations
- Flour: Whole-grain spelt, Einkorn, or freshly milled flour for extra depth.
- Spices: Add ground cinnamon for apple cakes, and lemon zest for crumb cake with berries or cherries.
- Sugar: White for lighter crumbs, brown for a richer flavor.
- Yeast option: Swap the base for a basic yeast dough for a traditional version.
How to make the German crumb cake
★ This is a summary of the steps involved. For the complete instructions, please scroll down to the recipe card at the bottom of the post.
- Make the crust: Grind the hazelnuts in the food processor or add nut meal to your food processor.
- Next, add the flour, sugar, vanilla sugar or extract, and salt. Pulse a few times.
- Remove the butter from the refrigerator, cut it into chunks, and add it to the dry ingredients in the food processor. The dough should be crumbly but not completely uniform.
- Line your springform pan with parchment paper or grease it with butter. Transfer about two-thirds of the dough into your prepared pan, then use your fingers to gently press it in evenly.
- Scatter the fruit over the crust, then sprinkle the remaining crumb mixture on top of the fruit.
- Bake in the preheated oven for 40-55 minutes at 350˚F (180˚C), or until the crumbs are golden brown.
Helpful Recipe Tips
- For best results, the crumb topping should just barely stick together. If the dough is too wet, add a bit more flour; if it’s too dry, you can add a tiny amount of cold water.
- You can use a variety of different fruits: apples, plums, rhubarb, cherries, berries, peaches, or apricots.
Recipe FAQs
Yes! Refrigerate the streusel dough for up to 3 days or freeze for up to 3 months.
Adjust butter (more if too dry, less if too wet) until crumbs stick but don’t form a solid dough.
Use cold butter, avoid overmixing, and measure flour correctly.
Storing and freezing instructions
Store at room temperature for up to 3 days in an airtight container. Refrigerate for up to 5 days. To freeze, wrap slices in parchment and foil; thaw at room temperature, then warm briefly in the oven.
Streuselkuchen (German crumb cake)
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp vanilla sugar or vanilla extract
- ¼ tsp salt
- ⅔ cup cold butter
- 1 cup hazelnuts optional, or use almond meal
- 2 TBSP lemon juice optional
- 1 tsp ground cinnamon optional
- 1 pound fresh fruit washed, peeled and pitted (if necessary)
Instructions
- 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 two-thirds of the dough to the baking dish, then use your fingers to gently press it down.
- Scatter the fresh fruit evenly over the crust. Sprinkle the remaining dough on top of the fruit.
- Bake in preheated oven for 40-55 minutes, or until topping is golden brown.
Notes
- For best results, the crumb topping should just barely stick together. If the dough is too wet, add a bit more flour; if it’s too dry, you can add a tiny amount of cold water.
- You can use a variety of different fruits: apples, plums, rhubarb, cherries, peaches, or apricots.
Video
Nutrition
Serving suggestion
In Germany, this is the ultimate Kaffee und Kuchen (coffee and cake) treat. Serve it as a light dessert after lunch or dinner.
It’s also delicious warm, with whipped cream or vanilla ice cream on top.
At breakfast (yes, really!) with coffee or tea.
Kitchen tools and supplies used in this post
Other German desserts to make
- Sourdough Lemon Cake
- German Cheesecake
- Traditional German plum cake recipe
- German Hazelnut Cake
- German Strawberry Cake
Hi! I just recently started milling my own grains (Thanks to YOU and the video with the Mockmill Kitchenaid attachment!). I’m hesitant to interchange commercial flour with freshly milled flours by volume, and have had better success by weight. I realize that’s a ton of extra work on your part, but might help us beginning FMF folks.
That is great to hear! While using weight measurements is always more accurate (and my more recent recipes have the conversion), with more experience, adapting a recipe will become second nature but thank you so much for the nudge ~ Anja
I have made this many times since watching on your Utube channel (2019??) . It is my favorite. Everyone loves it. Thank you Anja.
Thank you, Patricia! That really makes me so happy to hear ~ Anja
Have not yet made this, but want to.
What size baking pan?
I love the flexibility of various fruits you can use.
Yes, you can use lots of different fruit with this recipe. Depending on how shallow or high you would like your Streuselkuchen to be, you can use an 8.5″ springform pan, a 10″ one, or even a 9×13″ baking dish ~ Anja
I am going to make this today with apples in celebration of Fall!!
Thank you for sharing ❤️
Nice! Happy baking ~ Anja
This sounds delicious! Adding it to our list to try.
Nice! Happy baking ~ Anja
Oh my goodness this looks incredible! Thank you for sharing 🥰
Glad you like it ~ Anja
This will be a must-try recipe with the blueberry season just around the corner. Thanks for sharing!
I am so glad to hear this! Happy baking ~ Anja
Unfortunately this recipe was extremely dry and crumbly. It had to be thrown out and I had to find another recipe.
Sorry to hear that! Different flours absorb moisture at different rates so sometime you may need to adjust ~ Anja
Every recipe you share is out of this world!!! Thank you!
Aww … thank you so much! I am so glad you’re enjoying my recipes ~ Anja
Hi! Can I use frozen fruits instead? Will it make too much liquid?
Thank you
Frozen fruits may make the pie a bit soggy. To prevent that you could sprinkle the bottom with rolled oats or extra flour to soak up that liquid. Hope you find this helpful ~ Anja
This looks so delicious and easy to make! I can’t wait to try it!
I miss many things about living in Germany but the food is definitely at the top! This looks so delicious and will bring back memories, my family will be excited!