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Tuesday, March 30, 2010

Memories of Streusel Kuchen

When Anita comes to town we go on long walks into the country side. Anita lives in the "big city" and has a charming country house in our little town.

As we parted Anita said that she was going home to bake Streusel Kuchen and that she would be by later with a piece of her famous cake. No one, truly no one bakes Streusel Kuchen like Anita. It is superb. Not too sweet, with a yeast base and a very generous amount of Streusel on the top. Streusel are made of mostly butter, a little sugar and a tiny bit of flour.

I grew up in a small farming community, in East Germany. On Saturdays, our town baker would permit residents to bake their own cakes in his huge ovens. Along with other residents, I would carry a large baking sheet of unbaked Streusel Kuchen on top of my head, through town and to the Baker. We would pick up our finished cakes a few hours later. While carrying the cake, I would eat a few Streusel off of the unbaked cake, not too many Streusel or my Mother would notice.



  1. Now, that s an interesting story! I wish you told more about your life in Germany...

  2. Dear Frau Mayer, I will, I will.

  3. I could have written what frau mayer wrote. In the barn where we keep our firewood, there's a very old brick oven which was used once a week by the women to do all their baking

  4. Hi Francesca, Can you resurrect your very old brick oven? Then you can bake some of that wonderful no-knead bread your friend Diana wrote about in a recent post.

    That is the most remarkable tasting bread and so easy.

    All you need is 3 cups of flour, 1/4 tsp of dry yeast, 1 and 1/2 tsp of salt and 1 and 1/2 cups of water. Mix together, let sit in warm place for 12 to 18 hours. Bake in hot oven (500 degrees) in covered cast iron pot for 1/2 hour then uncover and bake until brown (about 15 to 20 minutes.

    I have been baking a loaf a day. It always disappears.