I love old-timey recipes, don’t you?
The basic ingredients, the slow and steady way of mixing everything up, and the anticipation of waiting for the food to bake or cook. Why must we do everything so quickly these days? If we are feeling pressed for time we reach for a box to help us get dinner or dessert on the table a little faster. There’s nothing wrong with that but this recipe for German Streusel Cake will help you slow down and smell the baked goods. Plus, it’s a vintage recipe from 1953, so there’s that little gem.
If there is one thing that I am certain about it is that the German people had a wonderful sense of cooking and baking. This streusel coffee cake will be unlike any other coffee cake that you’ve ever had if you make it right. it’s important to follow the directions just as they are so that you can get the same results as the German lady who first made it in her kitchen in 1953. I may even put on a dress, apron, and heels while I make this yummy dessert so I can get the full effect of a 1950’s housewife 🙂
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I remember baking this when I was young but I loved the streusel more than the cake so I would double the amount of streusel on the cake.
