There is something interesting going on linguistically with this cake, and by interesting, I mean wrong. The topping is called ‘strudel’, but is in fact ‘streusel’. Strudel is German for ‘whirlpool’ and refers to a layered pastry, whereas ‘streusel’ is German for ‘sprinkle’ and refers to a sugar-crumb-spice mixture which is used as topping. Take that, Good Housekeeping Cookery Compendium (volume 3: Picture Cake Making, chapter 11 ‘Large Cakes and Gateaux’, Waverley, 1956)! Your reputation is no match for my pedantry and German A-Level!
- Very easy and light work to put together.
- This makes a lot of fairly sticky streusel. I used brown bread crumbs (I rarely eat white bread) but white sugar as brown wasn’t specified (but is in other recipes). There was a half-inch thick layer of small chunks by the time I had sprinkled it on top of the cake.
- In lieu of coffee extract, I used 2 tsp of instant, dissolved in 1tsp of hot water.
- It needed a lot more that 40 minutes. I preheated the oven properly and gave it an hour by which time the centre was just cooked and the top was starting to burn. (Yay.)
Ass you can see, the cake buckled the sides of my silicon loaf tin, failed to rise properly, cracked in the middle and did not cook evenly. It tastes strongly of butter and the top is as hard as toast crust. It’s very nice. When I bake this again, which I will, I think a better plan would be to use a round tin and marble some of the streusel through the batter.
Edit: The following day the topping had softened considerably and was crisp, rather than crunchy!
Strewed by Elly