The name of these individual German pastries in German is Streuseltaler (translation: "streusel coins") The base is a yeasted cake which cradles an abundance of streusel crumbs and glaze and/or fruits.
What I love about making these pastries is the possibilities are endless. The flavor can be easily switched up in both the filling and the streusel by adding different spices, nuts and fruits.
When I said goodbye to Germany over 4 years ago and moved back to the states, a streuseltaler was my farewell pastry. A recipe for the classic version with and without jam can be found here.
These are my favorite German pastry simply because they are huge and are topped with tons of streusel and glaze. The streusel to cake ratio is everything.
This fancier riff is a holiday upgrade, a gorgeous fresh plum version with a cinnamon, nutmeg, cardamon scented streusel for your holiday dessert table.