German Streusel Cake With Cherries
A simple German streusel cake combines a sweet cherry filling with a buttery, crumbly crust.
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Instructions
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Preheat oven to 350 F.
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Wash and pit 1 pound of fresh cherries, collecting their juice. Add water to the juice to make 1 1/2 cups total.
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Prepare pudding using the cherry juice mixture. If no mix, combine 3 tablespoons cornstarch, 4 tablespoons sugar, and vanilla extract, then cook until thickened.
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Stir pitted cherries into the thickened pudding, cook one minute, then set aside.
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In a large bowl, mix flour, sugars, salt, and baking powder.
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Add cold butter chunks and eggs; mix until crumbs form.
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Press two-thirds of the crumb mixture into a buttered 9-inch springform pan to form the bottom and sides of the crust.
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Pour the cherry filling onto the crust.
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Crumble the remaining streusel over the filling.
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Bake for 45-55 minutes. Cool completely before serving to ensure proper setting.
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Optionally, dust with confectioners' sugar before serving.