Struedel Cake
A delightful strudel cake featuring apricot jam, walnuts, raisins, and cinnamon, with a flaky crust—perfect for gatherings or a satisfying dessert with coffee.
Ingredients
Instructions
- Cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the sour cream and mix until a dough forms.
- Divide the dough into 2 or 3 parts and refrigerate for 3 to 4 hours.
- Roll each portion of dough to 1/8-inch thickness.
- Spread apricot jam evenly over the rolled dough.
- Mix raisins and walnuts together and spread a thin layer over the jam.
- Sprinkle with cinnamon and sugar, then roll up as for a jelly roll.
- Cut slits in the top of the rolled dough, 1/2-inch apart.
- Sprinkle additional cinnamon and sugar on top.
- Bake at 350°F (175°C) for 40 to 45 minutes until golden brown.
Tips & Substitutions
For a richer flavor, try using butter instead of margarine. If you prefer a different filling, consider swapping apricot jam for a fruit preserve of your choice. To enhance the texture, toast the walnuts before adding them to the filling. If you want to reduce sugar, you can sweeten the apricot jam with a touch of honey or maple syrup instead.
Serving Suggestions
Strudel cake is delicious served warm, dusted with powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve alongside a fruit salad or a light yogurt dip. Consider it as a delightful dessert after a hearty meal, or enjoy it with coffee or tea during an afternoon snack.
Storage & Reheating
Store leftover strudel cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, preheat your oven to 350°F (175°C), place the strudel on a baking sheet, and warm it for about 10-15 minutes until heated through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Struedel Cake contains roughly 453 calories, with 8g protein, 65g carbohydrates, and 17g fat. It is a good source of iron (19% of the Daily Value), protein (16% of the Daily Value), and vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After mixing, divide it into portions, wrap them tightly in plastic wrap, and refrigerate for up to 2 days. Just remember to let it sit at room temperature for about 15 minutes before rolling it out to make it easier to handle.
Can I freeze the strudel cake?
Absolutely! You can freeze the baked strudel cake for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. To reheat, bake from frozen at 350°F (175°C) for about 25-30 minutes until warmed through.
What can I substitute for raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries, chopped dried apricots, or even chocolate chips for a sweeter twist. These alternatives will still provide a nice texture and flavor to the filling, making the strudel cake just as delightful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).