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Kirsch Streuselkuchen | Bake to the roots

Cherry Streusel Cake

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:45
  • Total Time: 01:30
  • Yield: 1
  • Category: Cakes
  • Cuisine: German


Delicious cake with loads of cherries and streusel on a sour cream base… great refreshment in summer!


For the streusel:
14 oz. (400g) all-purpose flour
3.5 oz. (100g) brown sugar
7.4 oz. (210g) butter, melted
1 medium egg
3.5 oz. (100g) almond paste, grated
For the filling & topping:
7 oz. (200g) sour cream
0.7 oz. (20g) cornstarch
1 tbsp. sugar
1 tbsp. milk
1 tsp. vanilla extract
28 oz. (800g) sour cherries
1 tbsp. cherry jam
1 tbsp. brown sugar for sprinkling


1. Wash, dry and pit the cherries. Set aside. Melt the butter for the streusel and let cool down again. Line 10 inches (26cm) springform tin with baking parchment and grease lightly. Set aside.
2. Mix the flour with brown sugar in a large bowl. Add the melted (and cooled) butter, the egg, and grated almond paste – mix until streusel form. Add about 2/3 of the streusel to the prepared baking tin and press to the bottom and sides to create a nice crust. Place with the remaining streusel in the fridge for about 10 minutes.
3. Preheat the oven to 390°F (200°C). Mix the sour cream with cornstarch, sugar, milk, and vanilla extract. Pour on top of the cake base and spread evenly. Mix the cherries with the cherry jam and place on top of the sour cream mixture. Sprinkle everything with the remaining streusel and the brown sugar. Bake for 40-45 minutes or until the cherries are soft and the streusel got a nice golden color. Take out of the oven and let cool down completely on a wire rack. Serve with some whipped cream or vanilla ice cream.


Enjoy baking!