Viennese coffee cake with raspberries (Streuselkuchen) from Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake (page 49) by Michelle Polzine

  • hazelnuts
  • raspberries
  • Show all ingredients...

  • EYB Comments

    Dough needs to rest overnight. Can substitute instant dry yeast for fresh yeast, and nutmeg or ground cardamom for ground cinnamon.

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Notes about this recipe

  • Eat Your Books

    Dough needs to rest overnight. Can substitute instant dry yeast for fresh yeast, and nutmeg or ground cardamom for ground cinnamon.

  • tarae1204 on May 21, 2021

    This recipe produced a lovely strong coffee cake with a wonderful flavor, slight yeasty aroma, and a bit of a hard crust. Unfortunately I didn’t have the stipulated 3” high cake pan so I used a springform pan which led to butter leakage. My top layer of raspberries browned slightly so I’d just put all the raspberries in the center next time.

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