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
Yeast:
2 teaspoons yeast
1 teaspoon sugar
1 cup milk warmed
1 teaspoon plain flour
Cake:
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)
Streusel Topping:
2 cups plain flour
1 cup sugar
1 cup butter
Sprinkle ground cinnamon
Directions
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.
The Liebich family have been passionate about wine in the Barossa Valley for almost 100 years. This is a brief look at what was happening around Australia and the Barossa region when Ron and Janet first established the Liebichwein label 25 years ago. Ron is the third generation winemaker to be based in Rowland Flat, South Australia and he’s preparing for his 49th Barossa vintage at age 71.
1992
What happened in Australia in 1992?
Artists in the Top 10 Australian music charts included Billy Ray Cyrus, Guns ?n Roses and Whitney Houston
Average petrol price was 68 c/L
The cost of a postage stamp was increased from 43 cents to 45 cents
The Australian 1 and 2 cent coins were withdrawn from circulation
The Prime minister was Paul Keating
The first WOMADelaide music festival?was held at Botanic Park as part of the Adelaide Festival of Arts
The Cricket World Cup was held in Australia and New Zealand where Pakistan?defeated England?in the final at the MCG by 22 runs
The AFL grand final was won by West Coast Eagles, the first non-Victorian team to win
There were about 700 wineries in Australia, now there are well over 2500 (over 150 in the Barossa region)
What happened in Barossa Valley in 1992?
The estimated population of the Barossa Valley council area was 18,000 (now 24,500)
A mixed vintage for wine quality since the warmer regions like the Barossa didn?t receive the heat normally required to deliver the typically concentrated and rich reds wines.
The?Barossa Valley railway line?past Penrice junction was officially declared closed, 18 year later the track between Angaston and Nuriootpa was lifted and a shared path for bikes and pedestrians was put in place
The winery shed was built in Rowland Flat where Liebichwein cellar door still is today
Liebichwein Cellar Door opened in December 1992 operating on weekends only
Steingarten Road in Rowland Flat was known as Narrow Road
Ron was reigning grape treading champion of the Barossa Vintage Festival
The first range of Liebich table wines: 1992 Cabernet Sauvignon, 1993 Shiraz, 1992 Riesling of the Valleys (Barossa fruit grown by Ron blended with some Clare Valley Riesling grapes)
The first Liebich fortified wines: Classic Old Barossa Tawny, Benno Port, Ron’s Blend, Keg Blend
Tending the fruit for Ron’s first Riesling Traminer blend dedicated to his dear mother Lorna as it was her favourite style to drink (trophy winner in 1993 for best sweet white at the Barossa Wine Show)
Ron started planting Merlot, Grenache and Semillon vineyards to complement the older Shiraz and Cabernet in the?40 acre block inherited from older generations
