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Kirschstreuselkuchen

A delightful cake with a rich, buttery crust layered with juicy cherries and a crumbly streusel topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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
  1. In a bowl, add the butter and granulated sugar. Whisk until creamy using a mixer.
  2. Add the egg and vanilla extract, mixing until well combined. Incorporate salt and flour until dough forms.
  3. Transfer dough to a floured surface. Remove 1/4 of the dough and refrigerate for streusel. Divide remaining dough into two parts.
  4. Roll one part into a roll and position it around the edge of a baking form, creating a crust roughly 5 cm high.
  5. Roll and press the remaining dough into the bottom of the pan to form a solid base.
Filling Preparation
  1. Preheat the oven to 180°C (350°F).
  2. If using jarred cherries, drain them and collect at least 500 ml of juice. In a saucepan, combine the cherry juice, sugar, and vanilla.
  3. Mix 6 tablespoons of cherry juice with cornstarch to form a paste.
  4. 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.
  5. Fold in the cherries and pour the mixture into the prepared cake tin.
Streusel Topping and Baking
  1. Take the refrigerated dough, tear it into small pieces and rub through fingers to create streusel crumbs.
  2. Sprinkle the streusel topping over the cherry filling but don’t completely cover it.
  3. 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.