Apricots shine here, their tartness sings and their not-too-juicy quality keeps the kuchen from getting too soggy. Yes, yeast plays a role. But it's easy and almost foolproof. Unlike a loaf of bread, you don't have to worry about it under- or over-proofing. Plus, you don’t want to knead it very much so that it stays tender. Think of it as a less-sweet coffeecake. Adding some cornmeal to the streusel guarantees a nice crunch.