Streusel topping
Streuselkuchen (German crumb cake). Traditionally, the dessert is made of a yeast dough covered with sweet crumbs. Photo courtesy of istockphoto.com.
Streusel topping is used on a variety of cakes and pastries in Central and Eastern Europe. In Germany and Austria, sweet crumbs are used in Streuselkuchen, a rich and buttery yeast cake. Hungarians also love to use streusel topping in many of their desserts.
The following below is a basic recipe for making streusel topping, but you may also choose to add any nuts and/or fruits to your dish.
Ingredients
1/3 cup (75 grams) brown sugar
1/3 cup (70 grams) granulated sugar
2/3 cup (85 grams) all-purpose flour
3/4 tsp ground cinnamon
1/4 cup (60 grams) unsalted butter, chilled and cut into small cubes
Directions
In a small bowl, mix the sugars, flour, and cinnamon together. Add the butter cubes and mix until coarse crumbs form.
Add topping to your favorite recipe prior to baking in oven. If not ready to use, refrigerate and cover for up to 2 days.
Related posts:
Category: Recipes
About the Author (Author Profile)
Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
