2 Reviews

I made this crumb cake to take to a school fundraiser. The cinnamon colored crumbs were an unfamiliar sight to most people, so they bypassed this one in favor of other goodies available. After the homemade deserts had all but disappeared, the crumb cake got attention, mostly from the teachers and those who volunteered to work there. The comments were "Hey, this is good", "Have you tried it, don't, I'll want another piece", etc. I have passed this recipe on to teachers and several mothers for duplication. For personal use next time I will reduce the cinnamon by 25%, but other than that, it tastes just like the Butter Streusel you can get in Berlin, Germany at Thobens. Next time I make I will fill it with a Bavarian cream/cream cheese filler (the locals call this schmudder). Hmmmm, I can already taste it.

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Renate February 24, 2003

I made this one yesterday. My German father used to buy it from a bakery shop, now I am living in Egypt made it myself. The top would not turn brown, so I put it under the grill. Wrong! After 5 minutes the crumbles started to turn black. Inserting a fork under the black patches I digged them out while holding the fork as flat as I could. Luckily for me the burns hadn't gone deep so it still tasted good.My Egyptian inlaws were very satisfied .Me too.

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Chef Nourshe October 12, 2006
Streuselkuchen (Crumb Cake)