Easy German Sour Cream Crumb Cake (Schmand-Streuselkuchen)
This easy German sour cream crumb cake features a soft vanilla cake base, a creamy Schmand layer, and buttery vanilla streusel. It’s moist, delicious, and perfect for sharing with family and friends.
Servings: 20 Servings
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
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.