Dessert

Streuselkuchen (German Crumble Cake with Fruit)

A classic German cake with a buttery shortcrust base, a layer of fruit filling (like plums or apples), and a generous topping of crisp, golden crumbles (Streusel).

Prep: 25 minutes Cook: 35-40 minutes Servings: 8
Cake Baked German Fruit
Streuselkuchen (German Crumble Cake with Fruit)

Preparation Steps

1
  • 200g flour, 3 tbsp sugar
  • 2 tsp baking powder, 125g butter
  • 1 pinch salt, 1 egg
Short Crust: Mix flour, sugar, baking powder, butter, and salt until crumbly. Add egg, mix to incorporate. Divide into two parts for base/sides and crumbles.
2
  • 2 tbsp ground almonds (for crumbles)
  • 2-3 tbsp ground almonds (for base)
Line pan(s) (1 large or 2 small ~20cm). Press dough very thin (2-3mm) on bottom and pull up sides. Don't use all dough. Chill pan. Mix remaining dough with 2 tbsp almonds for crumbles, chill.
3
  • 600g fruit (plums, peaches, apples)
  • 1 tbsp fruit jam
  • 1-2 tbsp vanilla pudding powder
  • Optional: cinnamon
Deseed and dice fruit. Mix with jam, pudding powder, and cinnamon if using.
4
Preheat oven 200°C (conventional). Remove pan from fridge, sprinkle bottom with 2-3 tbsp almonds (prevents soggy bottom). Add fruit filling evenly. Roll crumble dough with fingers, distribute on top.
5
Bake, immediately switch to fan mode at 180°C. Bake 35-40 min.