Streusel Kuchen: Classic German Coffee Cake Recipe

German Coffee Cake is a cherished Mennonite classic and one of the earliest food memories from my childhood on a large farmhouse. My mother was the center of the home—tending the garden or preparing the kitchen for the next round of family and hired hands who would gather around the big table.

Family recipes carry history and comfort. This streusel kuchen is one of those recipes that feels like a piece of home and tradition, something many of us keep returning to again and again.

What is it?

When I was young, the word “brunch” wasn’t part of everyday language in our household, but a coffee cake like this would have fit right in. This recipe comes from the Mennonite Community Cookbook and is a timeless favorite that works for breakfast, brunch, or any special gathering.

This raised coffee cake is ideal for a leisurely morning; prepare the dough ahead and finish it the next day for fresh flavor and texture.

What makes this different?

The key difference between this German coffee cake and many other coffee cakes is that the dough is yeast-raised. Kuchen is the German word for cake, and the yeast gives the dough a light, airy crumb and a taller streusel topping. Recipe yields are generous—this version makes four individual coffee cakes—perfect for sharing or freezing for later.

How to make it

Start by heating the milk in a double boiler and letting it cool to lukewarm. Scalding milk is an older technique that serves several purposes: it improves the texture of yeast doughs by altering milk proteins that can otherwise interfere with gluten development, it mellows and blends flavors when used with extracts or spices, and historically it helped make milk safer to use before modern pasteurization.

While the milk cools, cream the shortening (or butter) with sugar and salt. When the milk is lukewarm, add it slowly to the creamed mixture, alternating with portions of flour. Separate an egg and beat the white until stiff to fold into the batter later—this helps keep the dough light.

Dissolve the yeast in warm water and add it to the mixture. The tiny bubbles that form as the yeast proofs indicate it’s active and will help the cake rise. Cover the bowl and allow the dough to rise overnight in the refrigerator or a few hours at room temperature. This first rise develops flavor through fermentation.

Divide the dough into four portions and press each into a greased pie pan. Let them proof for about 90 minutes before adding the streusel topping. The second rise (proofing) is when the dough reaches its final volume and lightness.

Once the dough has proofed, evenly sprinkle each cake with streusel crumbs and bake at 425°F for about 20 minutes, until golden and cooked through. Allow the cakes to cool briefly before serving so the crumbs set and the interior finishes steaming.

Although tempting, wait a few minutes after removing the cakes from the oven before slicing. A small rest helps the crumbs hold together and keeps the interior from becoming gummy.

One detail my family always insisted on: drizzle the finished coffee cake with pure maple syrup. For us it’s essential—light, high-grade maple syrup enhances the crumb and adds a touch of sweetness that complements the cinnamon streusel.

Fun food fact: It takes forty gallons of sap to produce a single gallon of maple syrup!

Serve warm with coffee, and if you like cocktails with brunch, a mimosa pairs nicely though my mother never served hers that way. This recipe is adaptable and forgiving, so try it for a weekend breakfast or a holiday brunch.

If you follow a gluten-free diet, there are excellent gluten-free coffee cake versions available that capture similar flavors and textures.

Special thanks to Dixie Crystals and our other partners for supporting this recipe.

If you try this German Coffee Cake, please share your experience in the comments. We enjoy hearing how these recipes come to life in your kitchen.

Other delicious cake recipes

• Slow Cooker Pumpkin Cake
• Rhubarb Upside-Down Cake
• Keto Chocolate Cake

Try more of our coffee cake recipes for additional flavor variations and ideas.

Platter Talk gratefully acknowledges sponsors for supporting Brunch Week. All opinions are those of Platter Talk alone.