Streuselkuchen
a real German recipe, translated, changed for American kitchens, and tested many times in my kitchen!
It is a real crowd pleaser, and it makes enough for all of them too.  It is wonderful with some German coffee.
Be careful of the baking process, as it tends to burn before the cake is thoroughly baked.  If you use my foil suggestion, it will turn out fine.

Dough:

Mix together well:

2/3 cup ricotta cheese, or quark (if you are lucky enough to have some!)
5 tablespoons milk
6 tablespoons vegetable oil
1/3 cup plus 2 tablespoons sugar
pinch of salt
½ teaspoon vanilla or 1 package vanilla sugar
1 cup sugar

Add:

1 and 1/3 cup additional flour mixed with
1 tablespoon baking powder

Mix dough well with hands and pat it out into a 10 x 16 in. jelly roll pan sprayed liberally with PAM, mounding up the edges somewhat (so it holds the filling).

Filling:

Spread on top of the dough 2 cans any fruit pie filling (cherry, apple, peach, blueberry, etc.) or poppy seed filling

Streusel:

Mix together till crumbly:

¾ cup plus 1 tablespoon butter
2 cups flour
½ cup blanched (without the skins), ground almonds (grind them in a coffee grinder or food processor)
1 ¼ cups plus 1 tablespoon sugar
pinch of salt
½ teaspoon cinnamon

Sprinkle top of the cake with the streusel.  Bake at 350 F. for about 45 minutes.  You may need to cover the cake with foil halfway through baking time to prevent it from burning.  After 45 minutes are up, turn off the heat and leave it in the oven 10 minutes longer to finish baking.

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