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streusel Chiefly U.S.
(ˈstrɔɪzəl, ˈstruːzəl, ‖ ˈʃtrɔʏzəl)
[Ger., f. streuen to sprinkle.]
A crumb-like topping for cakes and pastries made from fat, flour, cinnamon, and sugar; a confection with such a topping. Freq. attrib., esp. as streusel cake, streusel kuchen.
1909L. Meier Art of German Cooking & Baking xvii. 335/2 (heading) Streusel Coffee Cake. Preparation of the Streusel. 1910M. Malzbender Pract. Man. for Confectioners, Pastrycooks & Bakers (rev. ed.) iii. 66/2 Streusel Kuchen. Proceed same as No. 6 only put streusel on top before baking. 1952L. J. Mitchell Lüchow's German Cookbk. xi. 183 (heading) Apple crumb cake (Apfel Streuselkuchen). Ibid., For the Streusel, coarsely mix 2/3 cup butter, the flour, sugar and cinnamon with a pastry blender. 1957M. E. Showalter Mennonite Community Cookbk. i. 27 (heading) ‘Streusel Kuchen’ Raised Coffee Cake... Let rise 1½ hours. Sprinkle with streusel crumbs. 1960‘A. Knox’ Cooking Austrian Way (rev. ed.) 202 (heading) Streusel Cake Streuselkuchen... This is a cake with a yeast dough and a streusel mixture on top. 1966W. S. Ramson Austral. Eng. viii. 161 Some unrecorded borrowings from German may be in local use in parts of South Australia. Price noted..streuselkuchen, ‘cake’, [etc.]. 1976Woman's Day (U.S.) Nov. 104, no. 14 Mashed Potatoes/Peach Streusel/Gingerbread. 1977C. McFadden Serial (1978) xx. 46/1 Sam wanted to buy a Sara Lee streusel cake. |