Crumb Kuchen

By CHEF JAMIE LIPHARDT for the Flathead Beacon

Sometimes we’re in the mood for a little nostalgia. In my opinion, food is one of the best ways to create and share that feeling.

Growing up I never did have a terrible sweet tooth. I still don’t. Perhaps it’s why I was so fond of this treat and remember it so.

And perhaps now because I am a strong, black coffee drinker, it just goes hand in hand. Regardless, it is one of those delightfully simple recipes that you can make your own by adding fruit, spices or even the shape in which it’s baked.

Growing up we called it Crumb Kuchen (and pronounced it Kooshen). Now, I chuckle at that. Kuchen is of German origin (pronounced Ku-Khen) and is the German word for cake.

There are many forms in which this cake can be prepared, and this particular form is Streuselkuchen.

Most of you probably won’t feel any sense of nostalgia by preparing and tasting this recipe. Maybe some of you will if you are of German heritage. Nonetheless, I made it, ate it and felt nostalgic enough to share with you all.


  • crumb-cake-main2 1/4 C. flour
  • 1 C. brown sugar
  • 1/2 tsp. salt
  • 2 Tbs. cinnamon (I’ve used pumpkin pie spice too)
  • 1/2 C. butter

Mix together flour, brown sugar, salt and cinnamon.

Grate butter into flour mixture and using a pastry cutter, mix until small crumbs form.

Reserve 1 cup in a separate bowl for the topping.


  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 C. buttermilk
  • 1 Tbs. vanilla
  • 1 egg, slightly beaten

Whisk together to form a batter and pour into a greased, 8-by-8 inch baking pan.

Top with reserved streusel mixture.

Bake at 350 degrees for approximately 35 minutes.

Enjoy with family, good friends and strong, dark coffee!