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by Francine Black
Apple streusel or crumb cake, a stereotypical German delight!
The heritage “Streuselkuchen” from Deutschland was once made with a sweet yeast dough base, topped with a rich buttery sweet crumbly topping.
In fact, I remember my Alsatian grandmere making just such a delight for Saturdays when the household was very busy. A really big sheet pan of the “zuckerkuchen," as she called it, sat center table (with cups of cafe au lait), available for snacking throughout the afternoon.
Today we make our cakes with baking soda or powder for leavening and of course the addition of fruit and nuts just sends it up to another level altogether.
I decided to flip mine upside down as you can see. The hidden surprise beneath that tender golden cake is a thick layer of homemade apple pie filling and of course the required streusel.
The boys are here to watch football today and I can’t tell you how many times they’ve asked if our Apfel Streuselkuchen is ready to sample!
Not Francine's recipes, but if you would like to try making Apple Streusel, give this a try:
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
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