Easy German Cherry Streusel Cake (Kirschstreuselkuchen) is a delightful treat that everyone should experience. With its rich, buttery crust layered with juicy cherries and a crumbly streusel topping, this cake is perfect for any occasion. The nostalgic flavors evoke memories of family gatherings and cozy afternoons. Plus, it’s easy enough to whip up with a step-by-step approach, making it a family-friendly recipe that will surely become a beloved favorite in your kitchen.

Ingredients

For this delightful cake, gather the following ingredients:

1/2 cups granulated sugar, which lends a sweet touch to the crust.
2/3 cups unsalted butter, softened to create that rich, creamy texture.
1 egg, adding structure and moisture.
1 tsp vanilla extract, adding an aromatic touch.
1 pinch of salt, enhancing the sweetness of the ingredients.
2 1/4 cups all-purpose flour, providing a sturdy base.
23 oz sour cherries, either from a jar or use defrosted cherries for that juicy burst of flavor.
2 cups cherry juice, essential for creating a luscious filling.
3 tbsp sugar, sweetening the cherry mix.
1 tsp vanilla extract, repeating that delightful aroma.
4 tbsp corn starch, which will thicken the luscious filling.

Step-by-Step Directions

Start by adding the butter and sugar into a bowl. With a stand or hand mixer fitted with a dough hook, whisk these together until creamy.
Next, add the egg and vanilla extract, mixing until well combined. Incorporate the salt and flour mixture until the dough easily forms, ensuring it doesn’t feel overly sticky.
Transfer the dough to a floured surface. Remove a quarter of the dough (this will be used for the streusel topping later) and set it aside in the fridge. Divide the remaining dough into two parts.
Roll one of the dough parts into a roll and position it around the edge of your baking form. Press the edges up with your fingers to create a crust about 5 cm high.
Roll out the remaining dough and press it into the bottom of the pan to form a solid base.
Preheat your oven to 180°C (350°F) while you prepare the filling.
If you’re using jarred cherries, drain them in a sieve and collect the juices, ensuring you have at least 500 ml of cherry juice. If not, top it with water.
In a small saucepan, combine the cherry juice, sugar, and vanilla extract. In a separate bowl, mix 6 tablespoons of the cherry juice with the cornstarch to form a paste.
Bring the remaining cherry juice mixture to a boil, then remove it from the heat. Stir in the cornstarch paste, mixing well. Return it to the heat and boil for another minute or until the mixture thickens.
Gently fold in the cherries, and pour the mixture into the prepared cake tin.
Take the reserved dough from the fridge, tear it into small pieces, and then rub these pieces through your fingers to create the streusel topping. Sprinkle these crumbs over the cherry filling, ensuring it doesn’t have to cover it completely.
Bake in the oven for about 60 minutes. Once done, allow the cake to cool completely before serving.

Tips & Tricks

For a richer flavor, consider adding almond extract alongside the vanilla for an extra depth.
Ensure your butter is at room temperature for better incorporation with sugar.
Experiment with different fruits for the filling, such as blueberries or raspberries, if cherries aren’t available.
Allowing the cake to rest for a day can enhance the flavors, making it even more delightful.

Serving Suggestions & Pairings

Serve Easy German Cherry Streusel Cake warm or at room temperature, ideally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. This cake is perfect for afternoon tea, holiday gatherings, or simply as a sweet treat to brighten your day. Pair with a cup of coffee or tea for a comforting experience.

Nutritional Information

Each slice of Easy German Cherry Streusel Cake contains approximately 280 calories, making it a delightful dessert choice. It is also a source of carbohydrates, with a moderate amount of fat from the butter, offering a well-rounded treat balance.

Storing Tips & Variations

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze portions of the cake. Simply wrap it tightly with plastic wrap and then foil before freezing. Reheat in a microwave or oven to enjoy again. For variations, consider adding spices like cinnamon or nutmeg to the streusel, or even drizzling melted chocolate over the top before serving.

Conclusion

I wholeheartedly encourage you to try this Easy German Cherry Streusel Cake recipe; it’s not just delicious but a celebration of flavors and warmth that will create lasting memories. Let me know how it turns out for you and feel free to share your experiences and any adaptations you make!

FAQs

Can I use frozen cherries instead of jarred?
Yes, defrosted frozen cherries work perfectly! Just make sure to drain any excess liquid.
What if I can’t find sour cherries?
You can substitute with sweet cherries or even other fruits like blueberries or raspberries.
How do I know when the cake is done baking?
The cake should be golden brown, and a skewer inserted in the center should come out clean when done.
Can this cake be made gluten-free?
Yes, you can use a gluten-free flour blend to replace all-purpose flour. Ensure to adjust liquid ratios as needed.
Can I prepare the dough ahead of time?
Absolutely! You can prepare and refrigerate the dough for up to a day before baking. Just allow it to come to room temperature before rolling.

Kirschstreuselkuchen

A delightful cake with a rich, buttery crust layered with juicy cherries and a crumbly streusel topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 servings

Course: Dessert, Snack

Cuisine: German

Calories: 280

Ingredients Method Notes

Ingredients

Cake Base

1/2 cup granulated sugar Lends a sweet touch to the crust.
2/3 cup unsalted butter, softened Creates a rich, creamy texture.
1 ea egg Adds structure and moisture.
1 tsp vanilla extract Adds an aromatic touch.
1 pinch salt Enhances the sweetness of the ingredients.
2 1/4 cups all-purpose flour Provides a sturdy base.

Filling

23 oz sour cherries Use either from a jar or defrosted.
2 cups cherry juice Essential for creating a luscious filling.
3 tbsp sugar Sweetens the cherry mix.
1 tsp vanilla extract Reinforces delightful aroma.
4 tbsp corn starch Thickens the luscious filling.

Streusel Topping

1/4 portion reserved dough Set aside from the cake base dough.

Method

Preparation

In a bowl, add the butter and granulated sugar. Whisk until creamy using a mixer.
Add the egg and vanilla extract, mixing until well combined. Incorporate salt and flour until dough forms.
Transfer dough to a floured surface. Remove 1/4 of the dough and refrigerate for streusel. Divide remaining dough into two parts.
Roll one part into a roll and position it around the edge of a baking form, creating a crust roughly 5 cm high.
Roll and press the remaining dough into the bottom of the pan to form a solid base.

Filling Preparation

Preheat the oven to 180°C (350°F).
If using jarred cherries, drain them and collect at least 500 ml of juice. In a saucepan, combine the cherry juice, sugar, and vanilla.
Mix 6 tablespoons of cherry juice with cornstarch to form a paste.
Bring the cherry juice mixture to a boil, then remove from heat. Stir in the cornstarch paste and return to heat, boiling for another minute until thickened.
Fold in the cherries and pour the mixture into the prepared cake tin.

Streusel Topping and Baking

Take the refrigerated dough, tear it into small pieces and rub through fingers to create streusel crumbs.
Sprinkle the streusel topping over the cherry filling but don’t completely cover it.
Bake in the oven for about 60 minutes, then allow the cake to cool completely before serving.

Notes

For a richer flavor, consider adding almond extract with vanilla. Ensure butter is at room temperature for better mixing. Variations can include different fruits or spices in the filling.