The Cherry Crumble Cake is a classic German Streuselkuchen made with a shortcrust-style dough and a tart sour cherry filling. Easy to prepare, it’s ideal for baking beginners and experienced bakers alike. The recipe calls for jarred sour cherries, which are commonly available at many supermarkets and specialty stores. If a branded baking starch is not available, regular corn starch works well as a reliable thickener. This cake is versatile, delightful for tea time, dessert, or any celebration. Enjoy baking!
Ingredients Cherry Crumble Cake
Dough
50 g corn starch (Mondamin, Gustin or Maizena recommended)
200 g all-purpose flour
1/2 tsp baking powder
1 egg
150 g sugar
1/2 tsp ground cinnamon and 1/2 tsp ground cardamom
1 pinch ground cloves
125 g cold butter, cut into cubes
Topping
1 jar sour cherries (about 24 oz), drained
35 g corn starch (alternatively tapioca starch)
1/4 liter (about 1 cup) cherry juice or reserved syrup from the jar
1 package vanilla sugar (approx. 0.3 oz) or 1–2 tsp vanilla extract or homemade vanilla sugar
optional: 1 tbsp cherry brandy or German Kirschwasser (Schnaps)
powdered sugar for dusting
Baking Instructions Cherry Crumble Cake
1. Prepare the dough: Combine the corn starch, flour, baking powder, sugar, spices, and egg. Add the cold butter and work with your fingertips until the mixture forms coarse crumbs. Using hands produces the best streusel-like texture.
2. Prepare the pan: Grease a 10-inch springform pan and dust lightly with flour or breadcrumbs.
3. Form the base: Press about three quarters of the dough evenly into the bottom of the prepared pan to form a compact base.
4. Prepare the cherry filling: Drain the jarred sour cherries, reserving about 1/4 liter of the juice or syrup. Mix the 35 g starch with a few tablespoons of the reserved juice to create a smooth slurry. Bring the remaining juice to a gentle boil, add the vanilla sugar (or vanilla) and stir in the starch slurry. Cook until the mixture thickens, then remove from heat and fold in the drained cherries. If using, stir in the cherry brandy or Kirschwasser.
5. Assemble the cake: Preheat the oven to 375°F (190–200°C). Spread the cherry filling evenly over the pressed dough. Crumble the remaining dough over the cherries to create a streusel topping.
6. Bake: Place the cake in the preheated oven and bake for 25–35 minutes, until the topping is golden and the filling is set. Baking times can vary slightly depending on the oven.
7. Cool and finish: Allow the cake to cool completely in the pan so the filling firms up. Once cooled, release the springform, transfer to a serving plate, and dust lightly with powdered sugar before serving.
A Gift for Your Friends & Family — No Subscription
Consider sharing this cake as a thoughtful homemade gift. It stores well for a day or two at room temperature in an airtight container, or longer in the refrigerator. Reheat gently before serving if desired.