Crumb cake recipes ("Streuselkuchen") are quick and delicious treats to make for your family and friends. These traditional cakes, which are so easy to make, look so pretty, too.
The fruit and flavourings can be changed to provide variation, but the method of making these crumb cakes, or "Streuselkuchen", is a basic recipe to learn.
Usually I put apple slices under the streusel, but you can try peach slices, pear slices, halved plums, even pitted cherries would be delicious.
Crumb cakes are great when you need easy dessert ideas.
They mix up quickly using a mixer.
By the time the oven preheats, you'll have finished making the cake. The only real time is preparing the fruit, unless you use canned fruit. Then you just need to make sure you drain it well.
If I'm making an apple crumb cake recipe, I'll use whatever type of apple I have on hand, although Mackintosh, Golden Delicious, and Mutsu are especially tasty. I also like using Granny Smith - my all-time favourite apple for eating and cooking!
A warning though - the crumb topping is so delicious, if you have kids (or a husband) around, they may try to sneak some topping off the cake while it is cooling (and even before it is baked)!
If you're looking for some more streusel cake recipes, here's one I think you'll love: an Easy Crumb Cake sent in by one of our readers, another Gerhild!
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
Download FREE "Herbs & Spices in the German Kitchen" NOW
by Subscribing to my FREE monthly Newsletter
Experience Germany: food, people, country, & RECIPES!
"Just like Oma's"
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
Quick answers to your questions?
Go to my
You'll find lots of German foodies ready to help!
Share your recipes and photos, too!
Here's what some of my fans say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Gaby S: This is in my oven right NOW!!! Can't wait to try it!
Sunetra C: Das sieht aber lecker aus.
Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.
GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.