Recipes · Cakes & pastries
Streuselkuchen (Yeast Crumb Cake) from the Sheet Pan
AI-written · not yet kitchen-tested
A thin, fluffy yeast dough topped thickly with butter streusel, just like at the bakery. The streusel works best made from butter that isn't ice cold, and it goes on only right before baking.
Streuselkuchen (Yeast Crumb Cake) from the Sheet Pan
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 500 g (4 cup) all-purpose flour German type 405
- 1 cube fresh yeast 42 g
- 60 g (2.1 oz) sugar
- 1 pinch salt
- 250 ml (1 cup) milk lukewarm
- 60 g (1/4 cup) softened butter
- 1 egg
- 300 g (2 1/2 cup) all-purpose flour
- 200 g (1 cup) butter cool, in pieces
- 150 g (3/4 cup) sugar
- 1 packet vanilla sugar
- 1 tsp cinnamon optional
Method
- Dissolve the yeast in the lukewarm milk with 1 teaspoon of the sugar. Mix the flour, sugar and salt, add the yeast milk, soft butter and egg, and knead for 10 minutes into a smooth dough. Cover it and let it rise for 45 minutes.
- Meanwhile, make the streusel: mix the flour, sugar, vanilla sugar and cinnamon, add the butter in pieces and work it with your fingers into coarse crumbs. Keep it chilled until needed.
- Preheat the oven to 350 °F (180 °C), conventional (top and bottom heat), or 325 °F (160 °C) with convection. Line a baking sheet (about 12 × 16 in / 30 × 40 cm) with parchment paper.
- Briefly knead the dough again, roll it out on the baking sheet and press it into the corners with your fingers. Prick it several times with a fork and let it rise for 15 minutes.
- Spread the streusel evenly and thickly over the dough.
- Bake for 25 to 30 minutes, until the streusel is golden brown. Let the cake cool on the baking sheet and cut it into pieces only then.
Tip: Sprinkle the streusel on right before baking and press it down lightly. If it sits on the dough too long, it gets soggy.
Tip: If you like big streusel clumps, squeeze the mixture together between your fingers while kneading, before it crumbles apart.