Streuselkuchen (German pronunciation: [ˈʃtʁɔʏzl̩ˌkuːxn̩]; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel.[1] The main ingredients for the crumbs are sugar, butter, and flour,[1] which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia,[2][3] and is popular in German, Polish and Ashkenazi Jewish cuisines.

Region or stateSilesia
Associated cuisineGerman, Polish, Ashkenazi Jewish
Main ingredientsCrumbs: flour, sugar, fat

A streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be flat – about 1 inch (25 mm) thick – with crumbs making up about half of its height. The original version uses yeast dough, however a short crust is possible. A puff pastry at the bottom turns it into a prasselkuchen.

Many variants of the cake are prepared with fillings such as fruit (mostly of sour taste, e.g. apples, gooseberries, sour cherries, rhubarb), poppy seeds or creme[4] or using a shortening-based dough.


  1. Clark, C. (2014). 80 Cakes From Around the World. Bloomsbury Publishing. p. 122. ISBN 978-1-4729-1599-3. Retrieved 3 February 2017.
  2. Adimando, Stacy. "Crumb Cake Is Germany's Gift to Baking", Saveur, November 7, 2018. Retrieved February 20, 2020.
  3. Schuhbeck, Alfons. "The German Cookbook", Phaidon Press, October 8, 2018.
  4. Heuzenroeder, Angela (2002). Barossa Food. pp. 93–95. ISBN 9781862544611. Retrieved 8 December 2014.

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