Streusel Cake
Streusel cake.
This streusel cake recipe comes from my sister Alice, and is found in our Second Batch Recipes cookbook. It’s a simple recipe and fits the spot for a quick coffee cake to serve to guests or even at your church coffee hour. You can, of course, serve it as a dessert following a meal, but it fits well into the coffee cake classification.
Streusel is a crumbly mixture. Usually it consists of fat (butter, lard, margarine), sugar, and flour. Sometimes it includes nuts and spices. Streusel is used as a topping for a cake; sometimes it is used as a filling. In this recipe, it used as a filling and as a topping.
You’ll need a yellow cake mix and instant vanilla pudding. You’ll also need eggs, oil, and water. For the streusel, you’ll need flour, brown sugar, cinnamon and butter.
Options
One time when I wanted to make this cake, I didn’t have a yellow cake mix, so I used Golden Butter and it worked fine. I also used French vanilla instant pudding since I didn’t have plain vanilla pudding, and that worked well also. Usually, you can substitute items you have in your pantry!
You can also bake this in a round bundt pan. But remember that it will take a little longer to bake, and the streusel should be put in the pan first since that is what will be shown once you remove the cake from the pan. It’s a moist cake, so it will slice nicely for serving.
The recipe
Streusel Cake
Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding (small box)
- 2 Tbsp. Vegetable Oil
- 1 1/3 cups water
- 1/2 cup flour
- 1.2 cup brown sugar
- 1.2 - 1 tsp. cinnamon
- 2 Tbsp. melted butter
- Glaze directions are below
Instructions
- Combine the FIRST FIVE ingredients for the cake
- Combine the LAST FOUR ingredients for the streusel
- Pour 3/4 of the batter into a greased 9 x 13 in. cake pan
- Sprinkle 2/3 of the streusel mix evenly on the batter.
- Add the rest of the batter
- Top with remaining streusel
- Bake at 350 for 30-35 minutes
- DRIZZLE with GLAZE made of: 3/4 cup powdered sugar, 1 tsp. vanilla, and 3/4 Tablespoon water
So funny that you use the German word “Streusel”. 🙂 In German it is called Streuselkuchen.
What is the difference between Streusel and crumble? I have always thought that crumble was the English word for Streusel.
My friend Google says: “Streusel is typically made with a 1:1:2 ratio of flour, sugar, and butter. Crumble topping, on the other hand, has a higher ratio of sugar to flour, typically 1:1 or 1:1.5.” Google always says that Streusel comes from the German word streuen, which means to scatter or sprinkle. It is a common addition to German and Austrian desserts. My ancestors were Swiss/German so this term was very familiar to me as a child.