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5 from 1 vote

Kirschkuchen mit Streuseln (Cherry Streusel Cake)

A delightful German cake featuring a tender base, juicy cherries, and a crunchy streusel topping. Perfect with a cup of coffee or tea!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: German
Keyword: Cherry Streusel Cake, German Baking, Kirschkuchen
Servings: 12 slices
Calories: 320kcal

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
US Customary - Metric

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

Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg