Cranberry Streuselkuchen

5 from 2 votes

A soft and fluffy base, topped with a thick layer of cranberries, and finished with buttery, melt in your mouth streusel, this Cranberry Streuselkuchen is the perfect holiday breakfast!

Prep Time30

Cook Time30

Proofing time1

Total Time2

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: cake, Cranberry, kuchen, Streusel

Servings:

Calories: 294kcal

Equipment

Stand Mixer

Ingredients

Yeasted Dough

500 grams ap flour
10 grams instant yeast
50 grams granulated sugar
250 ml milk lukewarm
80 grams butter melted
2 eggs
1/2 tsp salt

Cranberry Topping

800 grams cranberries fresh
4 tbsp maple syrup
1 tsp cinnamon
4 tbsp water

Streusel

315 grams ap flour
225 grams granulated sugar
1 tsp vanilla extract
225 grams softened butter

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Instructions

Make the dough

Add the flour, yeast, and sugar to the bowl and whisk to combine.
Heat the milk until it is lukewarm (do not overheat or you will kill the yeast), pour it into the bowl, along with the eggs, melted butter, and salt.
Knead the dough with the dough hook attachment for at least 10 minutes, the dough should pull away from the edges of the bowl. It should be a very soft dough but not stick to your finger when poked.
Form the dough into a ball, place in a lightly greased bowl, and cover with plastic wrap or a proofing bag. Place somewhere warm and let rest for 30 min, the dough should double in size.
While the dough rests, make the cranberry topping and the streusel.

Prepare the Cranberries

Pour 650 grams of the cranberries into a large pot, along with the maple syrup, water, and cinnamon.
Stir to combine and bring to a boil.
Once it starts to boil and the the cranberries begin to pop, reduce the heat to low and simmer the mixture until it becomes a thick, jam like consistency.
Remove the mixture from the heat and pour into a large shallow bowl, stir in the remaining cranberries and set aside to cool.

Make the Streusel

In a medium bowl, add in the flour, sugar, butter, and vanilla.
Rub the butter into the dry ingredients with your fingers or a fork until it comes together into large crumbles.

Assemble & Bake

Preheat the oven to 375 F and line a baking sheet with parchment paper or a silicone baking mat.
After the dough has doubled in size, briefly knead it to knock out the remaining air.
Place the dough in the center of the lined baking sheet. Gently stretch the dough to all four sides and all four corners of the pan.
If the dough shrinks back, let it sit for 5 minutes and then continue stretching it.
Spread the cranberry mixture over the entire surface of the dough.
Sprinkle the streusel over the cranberries in large clumps, leaving a 1/2" border around all four edges, free from the streusel.
Bake for 30 min, rotating halfway through, until golden brown.
Once fully baked, remove the cake from the oven and set on a wire cooling rack to cool for at least 15 minutes before serving.
Gently slide the cake off of the pan and optionally drizzle it with a simple powdered sugar glaze before cutting into 12 or 24 equal servings.

Notes

This is best eaten the day it is baked, but it will keep in an airtight container for 2-3 days after baking.

Nutrition