Viennese Grape Streusel Cake

The really great thing about writing about food is that inspiration is everywhere. Sometimes a place, a taste, an ingredient and sometimes a person.

I've wanted to make Maria's Viennese streusel cake for a long long time ~ she writes at Maja's Viennese Kitchen

The truth of the matter is that cyber space is cluttered with millions of food blogs and some start off with a bang and then wither off within a year or so. Others start and then spin off into doing something completely different and so after a few years, the blog falls off. But there are some of us, who have been doing this for years. If you've been at it for more than 5 years, kind of like a business, chances are, you're doing what you were meant to do.

Those of us who started off at around the same time have been keeping an eye on our fellow kindred spirits. We're still here. That counts for a lot, doing what we do. Because the truth of the matter is, we're doing it against all odds - day in and day out; marriage, kids, jobs, travel, retirement, the list goes on. And though for some it is about monetary gratification, for many, it simply comes down to love.

It doesn't matter if we write a couple of times a week, weekly or bi-weekly. The bottom line is, you know we're going to show up.

So Maria and I have been keeping an eye out on each others posts for a long time. And often we'll get on there and write a thought or comment. And having tagged her recipe from way back when, I finally got off my hiney and made it. With some minor tweaks of course - reducing the sugar and tweaking the flour quantities etc.

Because that's what we do - we take what inspires us and make it our own. We take who inspires us, and write about them in a small but meaningful gesture. And what Maria does matters.

So without further ado, lets bake us some cake!



Recipe for

Viennese Grape Streusel Cake

Serves 4

Shopping list:


1 cup all purpose flour

1/2 cup (8 tbs)  chilled unsalted butter

½ cup sugar

zest of 1 orange


2 cups all purpose flour

¾ cup (1-1/2 stick) unsalted butter at room temperature

½ cup sugar

2 large eggs

zest of 1 lemon

1 tsp pure Vanilla bean paste

1 tsp baking powder

1/3 cup milk

½ tsp salt

2-1/2 cups red seedless grapes

Also use a 10” spring foam pan or a glass Pyrex baking dish

Preparation: Preheat the oven to 350 deg. F.

Grapes: Separate the grapes from the stems. Discard any rotten ones. Wash and dry and set aside until ready to use.

Dry ingredients: In a bowl, whisk together the flour, salt and baking powder. Set aside until ready to use.

Eggs: Beat into a bowl with a fork, discard shells and set aside.

Spring foam pan: If using a spring foam pan, line with circular parchment paper. Glue to the base with non-stick baking spray.

If using a Pyrex glass pan, then spray with non-stick baking spray.



Use a food processor: add the flour and the cool butter – pulse a few times to create pea-size little balls.

Add the sugar and pulse only a couple of times to mix the sugar into the mixture.