Learn how to make this ultra-moist, buttery, and deliciously tender German sour cream crumb cake, also known as Schmand-Streuselkuchen, just like my German family-in-law makes it.
This German crumb cake is baked in a sheet pan and features a soft cake base with a great hint of vanilla. The batter is made without butter, using Schmand instead to help keep the cake moist and tender.
After the first bake, a thin, creamy layer of Schmand is spread over the cake, followed by buttery streusel with vanilla. The cake is then baked until the streusel are lightly golden. Every time I make this cake, it’s a hit, and everyone asks for the recipe.
What I love about this recipe is that it’s quick and easy to prepare and makes the perfect cake to serve a crowd.
This recipe calls for Schmand—a mild, slightly tangy German fermented cream product that typically contains around 20% fat. If you don’t have access to Schmand, you can use full-fat sour cream with a similar fat content.
I’ve also made this cake with cream cheese, and it turned out very well, although cream cheese will make the Schmand layer a little thicker, richer, and creamier. Greek yogurt makes a great substitute in a pinch as well.
Ingredients used to make this recipe
Cake Batter
- 3 medium eggs Germany, large US, at room temperature
- 120 g (½ cup / 4.2 oz) sugar
- 1 teaspoon vanilla extract (or the seeds from ½ vanilla bean)
- 250 g (2 cups / 8.8 oz) plain flour / all-purpose flour
- 4 teaspoons baking powder
- 1 pinch of salt
- 200 g (¾ cup / 7.1 oz) Schmand or full-fat sour cream, room temperature
Sour cream Layer
- 200 g (¾ cup / 7.1 oz) Schmand or full-fat sour cream, room temperature
- 3 tablespoons milk, room temperature
Streusel
- 350 g (2¾ cups / 12.3 oz) plain flour/ all-purpose flour
- 150 g (¾ cup / 5.3 oz) sugar
- 200 g (¾ cup + 2 tablespoons / 7.1 oz) butter, room temperature
- 1 teaspoon vanilla extract (or the seeds from ½ vanilla bean)
How to Make German Streusel Cake with Schmand
Lightly grease a baking sheet measuring approximately 35 × 42 cm (14 × 16½ inches) with butter and line it with parchment paper. For the cake batter, combine the eggs, sugar, and vanilla extract in a bowl. Using a hand mixer or stand mixer, beat for about 6 minutes, until the mixture is light, fluffy, and pale. Add the Schmand and mix on low speed until combined.
Mix the flour, baking powder, and salt in a separate bowl. Using a spatula or a hand mixer or stand mixer on the lowest speed, gently fold in the flour mixture. Don’t overbeat the batter if you are using a hand mixer or stand mixer. You want to retain the air in the egg-sugar mixture.
Transfer the batter to the prepared baking sheet and smooth it out with a spoon or spatula.
Place the baking sheet in a cold oven and bake at 170°C / 340°F in a conventional oven (with top and bottom heat) or at 150°C / 300°F in a fan oven for about 15 minutes.
Prepare the Streusel
While the cake is baking, prepare the streusel. In the same bowl you used to make the cake base, combine the butter, flour, sugar, and vanilla extract.
Using your hands or a hand mixer with dough hooks, mix all the ingredients until small crumbles start to form. Loosen the streusel with your fingers if needed and set aside. Next, mix the Schmand (or sour cream) and milk until smooth and creamy.
Top with Sour Cream and Streusel, Then bake
Remove the pre-baked cake from the oven and spread the Schmand mixture evenly over the cake. Sprinkle the streusel evenly over the top.
Return the baking sheet to the oven and bake at 190°C / 375°F in a conventional oven or at 170°C / 340°F in a fan oven for about 15 to 18 minutes, until the streusel are lightly golden. The cake should not become too dark.
Let the cake cool for a few minutes after baking. Dust with powdered sugar and serve.
How to Store
This German Streusel Cake stays wonderfully moist even after a couple of days. Simply cover the cake well and store it at room temperature.
It’s a great cake to make a day ahead when you’re expecting guests the next day, just like this butter cake or this apple streusel cake.
Easy German Sour Cream Crumb Cake (Schmand-Streuselkuchen)
Equipment
- Baking sheet (35 × 42 cm (14 × 16½ inches)
Ingredients
For the Cake Batter
- 3 medium eggs Germany, large US, at room temperature
- 120 g (½ cup / 4.2 oz ) sugar
- 1 teaspoon vanilla extract or the seeds from ½ vanilla bean
- 250 g (2 cups / 8.8 oz ) plain flour/ all purpose flour
- 4 teaspoons baking powder
- a pinch of salt
- 200 g (about ¾ cup / 7.1 oz ) Schmand or full-fat sour cream, room temperature
For the sour cream Layer
- 200 g (about ¾ cup / 7.1 oz) Schmand or full-fat sour cream, room temperature (SEE NOTES)
- 3 tablespoons milk room temperature
For the streusel
- 350 g (2¾ cups / 12.3 oz) plain flour/ all-purpose flour
- 150 g (¾ cup / 5.3 oz ) sugar
- 200 g (¾ cup + 2 tablespoons / 7.1 oz ) butter room temperature
- 1 teaspoon vanilla extract or the seeds from ½ vanilla bean
Instructions
- Lightly grease a baking sheet measuring approximately 35 × 42 cm (14 × 16½ inches) with butter and line it with parchment paper.
- Combine the eggs, sugar, and vanilla extract in a bowl. Beat with a hand mixer or stand mixer for about 6 minutes, until light, fluffy, and pale. Add the Schmand and mix on low speed until combined.
- Mix the flour, baking powder, and salt in a separate bowl. Gently fold the flour mixture into the egg mixture using a spatula or a mixer on the lowest speed. Avoid overmixing to retain the air in the batter.
- Transfer the batter to the prepared baking sheet and smooth it out with a spoon or spatula.
- Place the baking sheet in a cold oven and bake at 170°C / 340°F in a conventional oven or 150°C / 300°F in a fan oven for about 15 minutes.
- While the cake is baking, prepare the streusel. Combine the butter, flour, sugar, and vanilla extract in a bowl. Mix with your hands or a hand mixer or stand mixer fitted with dough hooks until small crumbles form. Loosen the streusel with your fingers if needed and set aside.
- Mix the Schmand or sour cream with the milk until smooth and creamy.
- Remove the pre-baked cake from the oven and spread the Schmand mixture evenly over the top. Sprinkle the streusel evenly over the cake.
- Return the baking sheet to the oven and bake at 190°C / 375°F in a conventional oven or 170°C / 340°F in a fan oven for about 15–18 minutes, until the streusel are lightly golden. The cake should not become too dark.
- Let the cake cool for a few minutes. Dust with powdered sugar before serving, if desired.
Notes
Did you make this German sour cream cake with streusele? I’d love to hear from you! Simply write a review and add rating to it.
