Traditional German Streuselkuchen is a family favourite! This cake has a sweet yeast dough base and is topped with fresh or preserved fruit and a crunchy sweet crumble. It brings back so many good memories of Barossa afternoon teas and family gatherings. In summer we use mulberries, plums or apricots while in autumn we use pears, apples or grapes.
Prep 2 hours Bake 20 mins Makes one large cake 45 x 30cm
- 2 teaspoons yeast
- 1 teaspoon sugar
- 1 cup milk warmed
- 1 teaspoon plain flour
- 700g (1 lb) plain flour
- Pinch salt
- 70g (2 oz) butter
- 85g (3 oz) sugar
- 1 egg, slightly beaten
- 1 cup sultanas or currants
- 1 teaspoon vanilla essence
- Milk for glazing
- 3 cups of thinly sliced fresh fruit or whole berries (optional)
- 2 cups plain flour
- 1 cup sugar
- 1 cup butter
- Sprinkle ground cinnamon
- Place yeast in a small bowl, add sugar and warm milk, plain flour, mix cover and stand in a warm place until the mixture turns frothy (takes around 15 minutes).
- Start making cake dough by sifting flour into a bowl, add pinch of salt. Rub butter and sugar into flour (flavourings may be added here).
- Add beaten egg to yeast mixture. Mix in the flour a cup at a time. Once the dough is too thick to mix, use hands to mix it and knead gently for a minute to a soft dough.
- Spread dough approx. 2cm thick onto a large oven tray. Brush cake top with milk to help streusel stick.
- Place seasonal sliced fruit or whole berries on top.
- To make streusel, rub sugar and softened butter into flour and cinnamon. Press with your fingers to make crumb consistency.
- Sprinkle streusel over the whole cake. Cover and keep in a warm place. Let the cake rise for an hour or until double in thickness.
- Bake at 200C for 15-20 minutes or until edges of cake are golden brown.