When Life Gives You Cherries: My Streusel Saga Begins
Did you ever have one of those days where everything seems to go wrong until you stumble upon a slice of cake that makes the world right again? Well, that’s precisely how I discovered Kirschkuchen mit Streuseln. Picture this: a rainy afternoon, a canceled hiking trip, and me sulking like a soggy pretzel. Desperate for comfort, I wandered into a quaint German bakery and ordered the first thing I saw—cherry streusel cake. One bite, and my gloom was replaced with pure joy!
As a lover of all things baked (and a firm believer that cake can solve most problems), I knew I had to recreate this delightful treat at home. After a few flour-covered mishaps—including an incident where my dog ended up wearing more batter than I did—I finally perfected the recipe.
Now, dear readers of Pretzel & Me, I’m thrilled to share this scrumptious journey with you. Let’s dive into the world of cherries, cake, and crunchy streusel topping!
The Cherry on Top: Key Ingredients and Tasty Twists
Cherries
- The Star Ingredient: Fresh or canned sour cherries are traditional, offering a tart contrast to the sweet cake and streusel.
- Substitutions: No cherries on hand? Try raspberries, blueberries, or even sliced apples for a different but equally delicious experience.
- Tip: If using fresh cherries, remember to pit them—unless you enjoy unexpected dental challenges!
Streusel Topping
- Crunchy Goodness: A simple mix of flour, sugar, and butter creates that irresistible crumbly topping.
- Variations: Add chopped nuts like almonds or walnuts for extra texture. A sprinkle of cinnamon or vanilla sugar can also elevate the flavor.
The Cake Base
- Foundation of Flavor: A buttery, tender cake batter that supports the cherries and streusel without being overly sweet.
- Options: For a richer cake, substitute some of the milk with sour cream or yogurt.
Baking Tips: From Batter to Bliss
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
- Layering: Spread the batter evenly, layer the cherries generously, and then top with streusel for the perfect bite every time.
- Baking Pan: A springform pan makes removal easier, but a regular cake pan works just fine—just line it with parchment paper.
Kirschkuchen in German Culture: A Slice of Tradition
Kirschkuchen mit Streuseln is more than just a dessert; it’s a staple at German Kaffee und Kuchen (coffee and cake) gatherings. Often enjoyed on lazy Sunday afternoons, this cake brings families together, fostering connection one slice at a time. Baking this cake is like participating in a cherished tradition, and now you can bring a piece of that cultural warmth into your own home.
Kirschkuchen mit Streuseln (Cherry Streusel Cake)
Equipment
- 9-inch (23 cm) Springform Pan
- Mixing bowls
- Hand Mixer or Stand Mixer
Ingredients
Cake Batter
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk room temperature
Cherry Layer
- 2 cups sour cherries pitted (fresh or canned, drained)
Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup sliced almonds or chopped nuts optional
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Cake Batter: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.1/2 cup unsalted butter, 2/3 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup milk
- Assemble the Cake: Pour the batter into the prepared pan, spreading it evenly. Distribute the pitted cherries over the batter.2 cups sour cherries
- Prepare the Streusel Topping: In a bowl, combine flour and sugar. Add cold, cubed butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. If using nuts, stir them into the streusel mixture.1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsalted butter, 1/2 cup sliced almonds or chopped nuts
- Add Streusel to the Cake: Sprinkle the streusel evenly over the cherries.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes. Remove the sides of the springform pan. Serve warm or at room temperature.
Notes
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: The cake freezes well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Variations: Try using different fruits like blueberries, raspberries, or sliced peaches.
Nutrition
Time to Get Baking!
Now that you’ve got the inside scoop on making a delectable Kirschkuchen mit Streuseln, it’s time to tie on that apron and preheat your oven. Trust me, your kitchen is about to smell heavenly, and your taste buds will thank you.
If you give this recipe a whirl, I’d love to see your cherry-studded creations! Snap a photo and tag @pretzelandme on Instagram or share your experience in the comments below. Let’s spread the joy of baking one slice at a time.
What's Your Favorite Fruit to Bake With?
I’m always on the lookout for new ideas and inspirations. Share your favorite fruits or any fun twists you’ve added to this recipe in the comments. Let’s keep the baking conversation rolling!
Happy baking and even happier eating!
If you have not had Kirschkuchen your missing out! Such good cake/coffeecake! I havent made this recipe but it looks spot on. I usually do a mix of canned sour cherries (in water), thickened in a saucepan with a couple of tablespoons of sugar and cornsyrup and 1 TBS of lemon juice, once thick add another 1 TBS of lemon juice and 2 TBS juice from the canned sour cherries. Once its room
Temp, I spread that on too of the cake batter and add frozen sweet cherries (already stemmed and pitted) on top of the sour cherry mix.