A delightful German crumbly coffee cake. It tastes similar to poppy seed cake, if you've ever had it. However, there are many variations of it - most of which I haven't tried. Pronouncing the word (Shtroi - sel - koo- ch - in), bad. Eating, good. Here is the basic recipe, as found in one of my grandmother's cookbooks:


Mix together well:

2/3 cup ricotta cheese, or quark (if you are lucky enough
to have some!)
5 tablespoons milk
6 tablespoons vegetable oil
1/3 cup plus 2 tablespoons sugar
pinch of salt
½ teaspoon vanilla or 1 package vanilla sugar
1 cup sugar


1 and 1/3 cup additional flour mixed with
1 tablespoon baking powder

Mix dough well with hands and pat it out into a 10 x 16 in. jelly roll pan sprayed liberally with PAM, mounding up the edges somewhat (so it holds the filling).


Spread on top of the dough 2 cans any fruit pie filling (cherry, apple, peach, blueberry, etc.) or poppy seed filling

Mix together till crumbly:
¾ cup plus 1 tablespoon butter
2 cups flour
½ cup blanched (without the skins), ground almonds (grind them in a coffee grinder or food processor)
1 ¼ cups plus 1 tablespoon sugar
pinch of salt
½ teaspoon cinnamon

Sprinkle top of the cake with the streusel. Bake at 350 F. for about 45 minutes. You may need to cover the cake with foil halfway through baking time to prevent it from burning. After 45 minutes are up, turn off the heat and leave it in the oven 10 minutes longer to finish baking.

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