By Christopher Kimball For Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the ...

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel ... whole egg and yolk, lemon zest and yeast.

Bake until the streusel is light golden brown, 30 to 35 minutes. Cool in the pan on a wire rack for about 30 minutes. Run a thin-bladed knife between the cake and pan along the short edges of the pan.

One of our favorite parts of any EPCOT Festival is the food. And Disney’s Flower and Garden Festival serves up some of the ...

No matter the shape or ingredient ratios, pound cake should be moist, buttery and not overly dense. They’re usually made with a higher amount of butter and eggs than a standard layer or sheet ...

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Lump blue crab meat is mixed with mayonnaise, dijon mustard, lemon and shallots for a dish that's like one giant, creamy crab cake ... dish and topped with a sheet of refrigerated crescent ...

Adler’s pancakes use those sinfully good ingredients to maximum effect, not just in the pancake itself (ricotta, sugar, milk) but in the lemon curd (butter, sugar, eggs), streusel (butter ...

Bake until the streusel is light golden brown, 30 to 35 minutes. Cool in the pan on a wire rack for about 30 minutes. Run a thin-bladed knife between the cake and pan along the short edges of the pan.