Often as I’m writing posts for recipes, I have a hard time coming up with what to tell you sweet people. Seriously, how much do you really want to hear about my life? You probably just want to get to the goods, right? Some times, I honestly have nothing exciting going on. No drama. Nothing funny with my kid. Nothing new.
So then my next option is to tell a story about a particular recipe. You know, a reason why I’m making a specific recipe. Or a story about when a favorite relative made it. So many food bloggers have some deep-seeded reasons for being a food blogger. Their grandmother taught them how to bake bread from a very young age. Or their mother had them sitting on the counter-tops licking the batter from the brownie bowl. There always seems to be a story that just seals the deal for why they love food and want to share it with their readers.
My story is different in the fact that there aren’t generations of food-love in my family. More like generations of food-struggles. But I have decided to break that cycle, and start the love of food in my generation, and I hope I am able to pass it on to my child, his children, and hopefully even their children.
The problem is that when I’m searching for inspiration within my family for recipes to share with you, I don’t have many places to turn. We don’t really have any family favorites or something Grandma would always make. Food just wasn’t a big thing in our lives, unless it had to do with how we could avoid the BAD foods. The boxes of food we had to lock up as a kid just so mom wouldn’t eat it because it was considered BAD food. Even though we were allowed to eat those foods, a definite message was sent – loud and clear. Some foods were BAD. As you are probably well aware, from reading past posts, I do not believe in this anymore (and thankfully, neither does my mom). I do not give foods labels, unless it’s “delicious”, “to die for”, “ooey-gooey”, or “scrumptious.”
And those are the exact labels I am giving this German Streusel Kuchen. Yes, I know this is a completely random recipe for me, but I decided that because I do not have many family stories surrounding food, I’d go way back to my roots. Back to my German heritage where Streusel was a tradition. I was flipping through a recipe book that my Great Aunt had made where distant relatives compiled their favorite recipes. This was one that I came across, and I knew this is where I must start. This is where I was going to look for inspiration. And BOY am I glad I did!
This cake would be perfect for brunch, an afternoon dessert with some coffee, or an after dinner treat. Any time really! It’s sweet and doughy nature is going to hit your tongue and have you craving that next bite and wishing your piece would never end. I hope you join me in a trip back to my heritage and try this wonderful Streusel as well!
- 1/2 stick butter
- 1/4 cup sugar
- 1 egg
- 1/2 cup milk
- 1 1/2 cup flour
- 1/2 teaspoon vanilla
- 1 1/8 teaspoon active dry yeast (1/2 a package)
- 1/4 c . warm water (100-110 degrees)
- 1/2 stick butter
- 1/4 cup sugar
- 1 cup flour
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/4 cup milk
- Beat butter and sugar until fluffy and well-mixed. Add egg and beat until incorporated completely.
- Add flour alternately with milk and vanilla, mixing well in between each addition.
- Dissolve yeast in warm water and let sit for at least 5 minutes until mixture is foamy on top. Add water/yeast mixture to the original mixture and be sure to blend together well.
- Cover and let rise in a warm place until double in bulk, about 1 hour.
- Once it's risen, add to a well-greased 8x8 baking dish. Dough will be very soft and gooey.
- Combine all ingredients for the topping, using your hands to make little pieces with the butter. Sprinkle the topping evenly to the dough. Cover and let rise again for 30 minutes more.
- Bake at 350 degrees for 20-25 minutes.
- To make glaze, combine all ingredients together and mix well with a fork. Drizzle over warm cake after it has rested for about 10 minutes.
- Cut into squares and enjoy!