Crumb cake
Crumb cake is a popular type of cake that is known for its crumbly topping. The cake is typically sweet and can be served as a dessert or a breakfast item. The crumb topping is usually made from a mixture of sugar, flour, and butter, which is sprinkled over the top of the cake before it is baked. The result is a cake with a soft, moist interior and a crunchy, sweet exterior.
History[edit | edit source]
The origins of the crumb cake can be traced back to Germany, where it is known as Streuselkuchen. The word Streusel is derived from the German word streuen, which means to sprinkle or scatter, referring to the crumbly topping that is characteristic of this type of cake. The cake was brought to the United States by German immigrants, and it has since become a staple in many American bakeries, particularly in the New York City area.
Preparation[edit | edit source]
The preparation of a crumb cake involves two main components: the cake batter and the crumb topping. The cake batter is typically a simple vanilla cake, although variations can include different flavors such as chocolate or lemon. The crumb topping is made by combining sugar, flour, and butter until it forms a crumbly mixture. This mixture is then sprinkled over the top of the cake batter before it is baked.
Variations[edit | edit source]
There are many variations of the crumb cake, with different regions and cultures adding their own unique twists. For example, in the United States, it is common to add cinnamon to the crumb topping for additional flavor. In Germany, a popular variation is the Pflaumenstreuselkuchen, which is a crumb cake with a layer of plums.
See also[edit | edit source]
<img src=" " alt="Stub icon" /> |
This cake related article is a stub. You can help WikiMD by expanding it. |
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
