New & Improved Pennsylvania Dutch Streusel Cake

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We’ve made many versions of streusel cake or streuselkuchen. This is our new & improved version and we think you’ll love it. Like most, this one has a layer of fruit filling tucked under the streusel top and is decadent and delicious.

You can serve it as a dessert or as a coffee cake. It’s easy to make with premade pastry fillings. The one in the picture was made with a strawberry filling but you can use any of the following fillings:

• Cherry
• Apple
• Blueberry
• Lemon
• Raspberry

You can also mix a fruit filling with a Bavarian cream filling or a cream cheese filling, about half of the cream filling and about half of the fruit filling, to make fillings like cherry cream cheese or raspberry cream.

Premade pastry fillings come in 2-pound tube packages. Simply cut the corner and squeeze what you need. You will use about half of the filling. Fold the cut corner over and put a clip on it. You can store the unused portion for six months in the refrigerator.

We make this cake in a 9-inch springform pan, our Candy Apple Red Silicone Springform Pan because it has a double seal that makes it virtually leak proof and because of the glass base that we can cut and serve on. You can use another springform pan as long as it has a tight seal.

Streusel Cake Recipe – New & Improved!

Ingredients

1 Vanilla Bean Baby Cake Mix
1 Pound pastry filling (about 2 cups)
2 large eggs
1/3 cup plus 1 ½ tablespoons vegetable oil
1/3 cup plus 2 tablespoons water
¼ cup butter

Directions

Preheat the oven to 325 degrees.

You will need a silicone or other nine-inch springform pan that will not leak batter during baking. If you are not confident in your pan, line the pan with aluminum foil on the bottom and one-inch up the sides.

1. Set aside one cup of the cake mix.
2. Prepare the rest of the batter per package descriptions, but use the egg, oil and water amounts set forth above. (Those amounts are 2/3 of the amount on the package, compensating for the set aside mix)
3. Place half the batter in the springform pan. Spread it evenly across the bottom with a rubber spatula.
4. Spread the pre-made pastry filling over the batter; spreading it almost to the edge.
5. Spoon the rest of the batter on the pastry filling in drops—it will not cover the filling, but will spread while baking.
6. Cut the ¼ cup butter in the set-aside cup of mix to make a streusel. Sprinkle the remaining streusel over the batter.

**NOTE** – You will have 4 layers: batter on the bottom, then fruit filling, then batter, then streusel topping.

7. Bake for 42-44 minutes or until golden and the cake portion tests done with a toothpick. Baking times will vary with different pans. Let the cake cool on a cooling rack. After 10 minutes, remove the springform ring.
8. Serve hot or cold, with or without ice cream or whipped cream. Store leftovers on the counter like you would most cakes or pies. Use within 3 days.

Enjoy & thank you for reading!