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Streusel cake question.

k
krushchevian Jan 31, 2011 07:49 PM

I want to make a snickerdoodle cake with streusel between the layers. I know you can put a layer on top of the cake & that it will bake kind of down into the cake, but I want a thick, noticable band of delicious sugar.
Will this work with a standard streusel recipe, or would I need to make changes? /fingers crossed it will work at all.

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  1. ipsedixit RE: krushchevian Jan 31, 2011 07:54 PM

    I don't see why not.

    Maybe think about adding some graham cracker crumbs to give it more body so that it stands out in-between the cake layers?

    1 Reply
    1. re: ipsedixit
      k
      krushchevian RE: ipsedixit Jan 31, 2011 08:07 PM

      I haven't made very many (any) layer cakes, so I just assumed the filling had to be wet to get the layers "glued" together.
      But yay! :D

    2. Cherylptw RE: krushchevian Jan 31, 2011 08:49 PM

      You just need to double up on the sugar/butter/flour mix for a streusel.

      1. amyzan RE: krushchevian Jan 31, 2011 08:52 PM

        I have made this recipe: http://janessweets.blogspot.com/2010/... with the full amount of what the blogger calls "topping" inside the cake, and a batch of Carole's favorite streusel recipe for the top. Highly recommended. The cake recipe and the streusel recipe are in Great Coffee Cakes, Sticky Buns, Muffins & More. Her specific instructions on barely melting butter on low heat that you then let cool to room temperature to make the streusel results in fantastic texture and crumb. It takes some extra time, but it's worth the trouble for divine streusel--really gorgeous irregular crumbs like you find on the best bakery crumb cake.

        3 Replies
        1. re: amyzan
          k
          krushchevian RE: amyzan Jan 31, 2011 09:14 PM

          I was thinking more along the lines of this cake : http://crepesofwrath.net/2008/08/24/s... , with a standard (or my idea of standard, which is to say 'nut free') streusel. Which is where the problem is, because I want one that is separate from the cake & the only recipes I can find are for ones you add just before baking.

          1. re: krushchevian
            amyzan RE: krushchevian Feb 1, 2011 10:33 AM

            Oh, so you're talking about a layer cake! Sorry, I interpreted snickerdoodle cake as a coffeecake. I've never seen a snickerdoodle layer cake until I followed your link. It looks great! So, am I understanding right that you want to bake a streusel to put in between the layers with frosting? If so, I believe you can do this with Carole's recipes. She has streusel recipes with and without nuts in Great Coffee Cakes, Sticky Buns, Muffins & More. I'm not sure there are instructions for baking the streusel alone in the oven, but surely you can do that? I've seen banana pudding recipes that use a bake alone streusel (with coconut.) So, you'd probably just have to watch it while it bakes to be sure you got the right degree of browning and crumble, similar to baking granola.

            1. re: krushchevian
              chowser RE: krushchevian Feb 1, 2011 01:59 PM

              You can bake streusel by itself. I'd do it in a springform pan, on a sheet of parchment cut to size so it's easy to flip onto the cake layer. You could also pile on the streusel of the cake layer as high as you can (overflow the pan is okay). Part of it will bake down but you'll end up w/ a large layer of streusel that hasn't. I do it w/ Dorie Greenspan's allspice muffins and love the extra streusel on top.

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