This classic German streusel is like the best part of a coffee cake in tart-shape form. Swap out the poppy seed filling for your favorite fresh fruit, chopped, tossed with a little sugar, and cooked until softened. If you don’t like raisins, dried apricots also work nicely.
Makes 1 (10-inch) cake
Recipe courtesy of Gaumenkitzel Restaurant via East Bay Cooks (Figure 1) by Carolyn Jung
Photo credit: Eva Kolenko
