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My Grandmother's Streuselkuchen

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Boilermaker View Drop Down
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    Posted: 23 April 2011 at 20:51
This is my my paternal grandmother's recipe for streuselkuchen or crumb cake in English.   My grandmother was German, her father's parents having immigrated from Prussia and her mother's from Bavaria.  I was very close to her and have wonderful memories of her teaching me traditional German prayers and also German cooking and all those memories include in some fashion this streuselkuchen.  I don't ever remember going to see her that she didn't have one of these cakes available for eating.  This keeps very well and will stay fresh, if covered, for several days.  This recipe has been in our family for well over 100 years having originated with my great-grandmother's Bavarian family.  Many streuselkuchen are made with yeast but this one is made with buttermilk and baking soda and as my great-grandparents were dairy farmers I am guessing the reason for that is that yeast may have been more difficult to come by for them than was buttermilk or maybe that is just the way the recipe originated in Germany since my great-grandmother's family was from a farming region in Germany (Bavaria).  Who knows, but I do know this is delicious and ridiculously easy to make.

Here's the goods...


    

Ingredients for the cake.

1 cup shortening (the original recipe called for butter but I use butter flavored Crisco which works just as well)
2 cups light brown sugar
3 cups all purpose flour
2 eggs, slightly beaten
1 1/2 cups buttermilk
1 teaspoon (slightly heaping) baking soda
1 teaspoon vanilla (yes, that is imitation vanilla in my pic, which I do not usually use, but real vanilla is now $8 a bottle at Krogers)
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pinch salt

For the frosting.

1 cup powdered sugar
2 tablespoons milk


Cream together the shortening, flour, and brown sugar...



mix until it looks like this...



then take out 1 cup and set aside...



add the eggs, buttermilk, vanilla, cinnamon, cloves, nutmeg, baking soda, and salt and mix on medium speed until it makes a smooth batter like this...



pour the batter into a lightly greased (I use Pam) 9x13 pan and make the streusel by squeezing handfuls of the one cup of reserved creamed dry ingredients and then sprinkling over the batter...



it should look something like this when you are finished with the streusel and it is ready to go into the oven.  Bake at 350 degrees F for 40 to 50 minutes until a knife or toothpick inserted into the center comes out clean.  45 minutes in our oven is perfect...



Once it is done and cooled slightly mix the cup of powdered sugar with about 2 tablespoons, more or less, of milk until smooth and drizzle over the cake...



Enjoy!


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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2011 at 02:40
You just made Grandma very proud Andy.
Nice job on a great down-home family recipe.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2011 at 09:08
Very, Very nice Andy! It is every bit as delicious ans pretty as I imagined it from talking about it with you. That crumb with the drizzled icing is just calling for me with a cup of steaming black coffee... What a wonderful family recipe, and certainly the kind that you want to make sure get passed down for at least another hundred years. Thank you for sharing it and the importance it has for you! Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2011 at 10:16
This will be saved for sure....I love that stuff
Jerod

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2011 at 10:54
hey, andy - sorry i missed this when it was originally posted. it looks great, and i am eager to try it. perfect step-by-step pictures and a detailed ingredients list and procedure will ensure that your family's recipe has been passed along, perhpas to enrich the lives of many families more.
 
this is exactly one of the things we were going for when we created this forum, bud - thank you for sharing a very good post and also for sharing the memories that go along with it.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2011 at 16:20
Andy, this is such a great cake~ hand's down, family provenance, ingredients...the whole nine yards. I am committed to making it this weekend. Have everything here at the hacienda except the buttermilk, which is a non-issue. I know it's going to be great and thank you again for sharing the recipe!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2011 at 16:45
Originally posted by Rivet Rivet wrote:

Andy, this is such a great cake~ hand's down, family provenance, ingredients...the whole nine yards. I am committed to making it this weekend. Have everything here at the hacienda except the buttermilk, which is a non-issue. I know it's going to be great and thank you again for sharing the recipe!


If you have lemon juice and milk...you have buttermilk Wink
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2011 at 16:50
Originally posted by Hoser Hoser wrote:

Originally posted by Rivet Rivet wrote:

Andy, this is such a great cake~ hand's down, family provenance, ingredients...the whole nine yards. I am committed to making it this weekend. Have everything here at the hacienda except the buttermilk, which is a non-issue. I know it's going to be great and thank you again for sharing the recipe!


If you have lemon juice and milk...you have buttermilk Wink
Of course, you are right, Dave! Don't normally keep much-if any- wet milk in the house and this time I'm buying more than one quart of buttermilk, since I love drinking it too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2011 at 21:42
Thanks guys!  This one has a long history in our family and hearkens back to a simpler time.  I just had a piece of the cake I made a few days ago and it is just as soft and fresh as when I baked it on Saturday.  Just keep it covered.

I'll try to get a post up for grandma's spaetzle and pork schnitzel next and then maybe schweinefleisch und wurst mit sauerkraut (pork and sausages with sauerkraut) too. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MomInAnApron Quote  Post ReplyReply Direct Link To This Post Posted: 27 April 2011 at 12:43
BEAUTIFUL post! Loved reading about the history...I cannot WAIT to try this recipe. John was spot on too, this and a nice hot cup of coffee would be heaven!
~ Good Friends, Good Food, Good Times ~

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