Streusel Kuchen A La Thoben Recipes

STREUSEL KUCHEN (CRUMB CAKE)

Steps:

• In a food processor, add 2 cups flour, 1/4 cup sugar, 2 egg yolks, and 1/2 lb. butter (2 sticks, cut up into pieces).
• Pulse until mixture is crumbly and butter is incorporated into the flour (be careful not to overdo it).
• Put mixture in a 13x9 pan which has been sprayed with butter-flavored cooking spray (or, use additional butter).
• Spread mixture and pat down.
• Heat open jars of jam in the microwave for a minute or two so that jam will spread easily over the crumb mixture.
• Spread the 1.5 jars of jam over the mixture in the pan. (Pro Tip: buy three jars so you have enough jam for two batches!).
• Repeat steps 1 through 4 above, but this time pulse a little longer so that the crumb mixture is a little chunkier (not much though!) and sprinkle over layer of jam.
• Bake at 350 degrees for about 1 hour or until golden brown.

STREUSELKUCHEN (CRUMB CAKE)

Steps:

• TOPPING: Mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.
• CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
• Place milk and butter in a sauce pan and heat until very warm (120°- 130° F). Gradually add to dry ingredients; beat 2 minutes.
• Beat in egg and 1 cup flour then beat on high speed for 2 minutes.
• Stir in enough of the remaining flour to make a soft but stiff batter.
• Spread batter into a well-greased 9-inch square cake pan and sprinkle with topping.
• Let rise in a warm place until double in bulk, about 1 1/2 hours.
• Bake at 350° for about 45 minutes or until done.

STREUSELKUCHEN; GERMAN CRUMB CAKE RECIPE - (3.9/5)

Steps:

• GERMAN YEAST DOUGH: Scald the milk in a small saucepan over medium heat. You will see steam rising from the surface of the milk and small bubbles forming around the edges. Remove the pan from heat and let stand until the milk feels warm to your fingertip, about 10 minutes; an instant-read thermometer should register 110 to 120ºF. Sprinkle the yeast and 1 teaspoon of sugar into the milk and stir well. Let stand for about 10 minutes, until the yeast is bubbly and foamy. To make the dough using a stand mixer: combine 2-1/4 cups of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 minutes. Add the remaining flour 1/2 cup at a time until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. Switch to the dough hook and beat on low speed for 1 minute. Increase the speed to medium and beat for 5 minutes, or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl. Scrape the bowl and the dough hook. Sprinkle 1 tablespoon flour over the dough and cover the bowl tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more depending in the warmth of your kitchen. Lightly flour your work surface. Dislodge the dough from the bowl with a pastry scraper, scrape it out onto the work surface and turn to coat all surfaces lightly with flour. Divide the dough in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 minutes. The dough is now ready to use. Note: if you are using only half the dough, place the second ball of dough into an airtight container and refrigerate it. The next day, shape and bake it into another Streuselkuchen. MAKE THE STREUSELKUCHEN: Butter a 9-inch square baking pan* (do not use cooking spray - the dough must adhere to the pan). Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼ inch thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel. To make the streusel crumb topping, put the flour, confectioners' sugar, vanilla and butter into the work bowl of a food processor (I used my Kitchen Aid mixer with the paddle attachment) fitted with the metal blade. Pulse 5 or 6 times, then let the machine run just until the ingredients begin to form small crumbly masses, about 30 seconds. Do not process beyond the crumb stage. Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the Streuselkuchen with a kitchen towel and let stand at room temperature for 20 minutes. Adjust an oven rack to the center position and preheat the oven to 350ºF. Uncover the kuchen and place the pan in the oven. Bake for about 30 minutes, until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners' sugar. Cool completely on a wire rack. This is at its best when very fresh. Cut into portions with a sharp knife. NOTE: I used a 20cm (8-in) square pan and it worked fine.

PEACH STREUSEL KUCHEN

Steps:

• To make the dough, put the ingredients into the bread machine in the order listed and set on the dough setting.
• When the dough is ready, lightly grease a 10" springform pan.
• Punch down the dough on a lightly floured surface and roll out to fit the pan.
• Arrange the sliced peaches to cover the surface of the dough.
• Make the topping by mixing the flour, ground almonds and butter together until they resemble coarse crumbs.
• Stir in the sugar and cinnamon.
• Sprinkle the topping over the peaches.
• Cover the dough with lightly oiled plastic wrap and leave in a warm place for 20 to 25 minutes so it can rise slightly.
• Preheat the oven to 375 degrees F.
• Bake the cake for 25 to 30 minutes or until evenly golden.
• Leave it to cool in the pan for a few minutes and serve warm, or turn out onto a wire rack to cool completely.

STREUSEL KUCHEN

Steps:

• To make streusel: Mix sugar, cinnamon and flour together; cut in butter to make fine crumbs. Add vanilla and nuts.
• Cream butter, sugar, salt and egg yolk.
• Add milk alternately with flour and the softened yeast cake.
• Beat well and add stiffly beaten egg white; cover and allow to rise overnight.
• Add just enough flour to allow handling; roll pieces of dough into flat cakes, large enough to fit piepans.
• Spread on well-greased pie pans, cover and let rise until doubled.
• Brush melted butter over top and spread with streusel OR sprinkle thickly with brown sugar instead.
• Bake at 400F about 20 minutes.