Streuselkuchen (German pronunciation: [ˈʃtʁɔʏzəlˌkuːxən], crumb cake), also known in English-speaking countries as crumb cake, is a German specialty. Traditionally, it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio.
German Streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be very flat – about one inch – so crumbs make about 50% of its height. Yeast dough is the original; a short crust is possible, too, and a puff pastry at the bottom turns it into a Prasselkuchen.
The recipe allegedly originated from Silesia. Many variants are prepared with fillings such as fruit (mostly of sour taste, e.g. apples, gooseberries, sour cherries, rhubarb), poppy seeds or creme or using a shortening-based dough.
1 (15 oz) box lemon cake mix
1 cup water
3 large eggs
1/2 cup vegetable oil
2 tablespoons lemon zest
For the filling/frosting:
2 tablespoons lemon juice
16 ounces cream cheese, room temperature
2 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla
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