Well, we are all in this pandemic together so let’s take care of one another. While we are home, cooking is always comforting.
My German friend, Hubertus is an avid baker. When I saw on Instagram that he made this Dark Cherry Streusel Cake, Kirschstreuselkucken (in German), I asked for the recipe.
Dark Cherry Streusel Cake
I made it yesterday and it’s delicious with a cup of tea! Surprisingly, we had all the ingredients…butter, flour, etc. and even the jar of Trader Joe’s dark cherries was in the fridge from some cocktail recipe. That might be the only thing you need to purchase. There is a photo of it in the recipe.
This recipe is from Classic German Baking and recommended by my friend, Hubertus Funke
- 7 tbsp Unsalted European Style Butter Softened
- 1/2 cup Granulated Sugar
- 1 cup Sifted flour
- 1/4 tsp Salt
- Pinch of cinnamon
- 1 24 oz Jar pitted dark cherries from Trader Joe's or frozen cherries/thawed
- 2 tbs Cornstarch
- 15 1/2 tbsp Unsalted European Style Butter softened
- 3/4 cup Granulated Sugar plus 2 tbs.
- 3 Eggs
- 3/4 tsp Vanilla extract
- 2-1/3 cups Sifted flour
- 2 tsp Baking powder
- 1/4 tsp Salt
- 3 tbsp Milk
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Preheat the oven to 350 degrees. Line a 9 x 13" metal baking pan with parchment paper, letting the sides hang over the edges to function as sling after baking.
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Cut the butter into cubes and place in a large bowl. Add the sugar, flour, salt, and cinnamon. Work together with your fingertips until the mixture is well combined and crumbly with lima bean and pea-sized clumps (I used a food processor with the blade on the chop cycle and it worked fine). Place in the refrigerator until ready to use.
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Drain all the liquid from the cherries into a small saucepan, reserving the cherries. Place 3 tablespoons of the juice in a small bowl. Bring the remaining liquid in the saucepan to a boil over medium-high heat. While bringing to a boil, whisk the cornstarch into the bowl of reserved juice until no lumps remain.
When the cherry juice starts to boil, whisk the cornstarch mixture into the pot. The juice will almost immediately start to thicken. Remove the pot from the heat and continue to whisk until the mixture is smooth. Fold the reserved cherries into the hot, thickened juice and set aside to cool. (Hubertus usually uses a dark rum to make that cornstarch mix).
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In the bowl of a stand mixer fitted with the flat beater attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Then beat in the vanilla extract. In a separate bowl whisk together the flour, baking powder, and salt. Beat the flour mixture into the butter mixture., scrape down the sides, and then beat in the milk. Scrape the batter into the prepared pan.
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Distribute the cherries and thickened juice evenly all over the cake batter. Sprinkle the Streusel mixture over the cherries (breaking up any clumps). Place the pan in the oven and bake for 45 to 50 minutes or until the Streusel is light-golden.
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Remove the pan from the oven and let it cool on a rack. The cake can be served slightly warm or at room temperature. The cake will keep at room temperature, loosely wrapped in plastic wrap for a few days.
The Dark Cherry Streusel Cake is not as sweet as some of our American cakes…more European, like a coffee cake but I like it that way. I shared some of it with my neighbors.
I know there is so much anxiety and disappointment out there. It’s tough. We will recover and be able to go to church, the movies, travel and shake hands once we have this under control. We are stronger together.
Sending a virtual hug.
Mary Ann
Marie says
You mention that frozen cherries can be used instead of the jar of cherries from Trader Joe’s. However, I do not see alternative directions if we chose to do so. Any help would be appreciated as the recipe looks good. Thank you.
Diane Buehler says
what is 15-12 tsps butter
Mary Ann Pickett says
One stick of butter is about 8 tbsp. so 15.5 is almost 2 sticks. I got this recipe from a very precise German guy.
Gail says
Mary Ann, this looks delicious and I would make it if I had cherries. However, I’m not going near a market until things settle down which might be some time. Just heard on the news they’re thinking about closing all restaurants and bars in Los Angeles! Guess St. Patty’s Day will be a bust this year.
Mary Ann Pickett says
Hopefully, people will use the delivery services to help out the restaurants. It might be a statewide thing.
Debbie Bruna says
I just love your view. I know you appreciate looking at it everyday. How wonderful.
Mary Ann Pickett says
I do, Debbie!
Julie says
Looks delish Mares. I would love to be sitting with you enjoying a piece with a nice cup of tea!
Mary Ann Pickett says
I wish you were here, too, Julie!!
LA CONTESSA says
OH THAT LOOKS SO DELICIOUS!
I wonder if THE ITALIAN will let me use HIS CHERRIES SOAKED IN ALCHOL FOR YEARS!!!!!!!!!!!!!
I LOVED COFFEE CAKE when I could EAT IT!
THAT and Cinnamon rolls are MY ABSOLUTE FAVORITE!!!
BAKING AND READING or MY GO TOO’s although I should be cleaning a DRAWER or FIVE!!!
I have a NEW POST UP.
I had a luncheon and MADE PAVLOVAS!
MINI ONES!!
BY THE WAY I’m getting YOUR EMAIL in my INBOX FINALLY!!!!!!!!!!!!!!!!
YIPPY!!!
XX
Mary Ann Pickett says
I need to head over. I wonder why I’m not getting your emails…usually I do.
Laurel Echavarria says
Coffee cake is one of my favs so as soon as I can get to Trader Joe’s I’ll be baking this up! Thank for the calming words of wisdom and tasty recipes. And tell Howard that there will be a huge pent up travel demand once this virus has past. Believe me, we’re really ready to hop on a plane for somewhere warm and tropical and I’m sure millions of others are just like us👍🏻😊🌴☀️✈️🛥⛵️
Linda Salazar says
Hi Mary Ann, I have everything in my cupboard to make this, except the jar I have from Trader Joe’s is the 16 oz jar of Amarena cherries. I’m sure I could use those as well, just won’t have as many in the cake.
My husband is an elementary school teacher and they just cancelled classes until April 6th. He is on a year round schedule so combined with his normal Spring break he will have 6 weeks off. I hope i don’t drive him crazy!
This whole hoarding thing is absolutely ridiculous. I went to the grocery store on Friday just to do my regular shopping and it was insane. Luckily I keep a surplus of items I use often so I am in pretty good shape. I did order some things from Vitacost but even they were selling out of items.
People need to be smart and take precautions but as Taylor Swift says “You Need to Calm Down!” :o)
Linda
Mary Ann Pickett says
My husband is in the travel business…and that’s come to a crashing halt 🙁
A guy behind me at the grocery store said that Safeway.com online has everything in stock and delivers for a reasonable price. They were out of soap when I was there.
Linda Salazar says
One of my neighbors ordered her groceries on line as well. Just heard San Francisco has to shelter in place now as much as possible…we are probably next! Can’t go out to eat or even hang at Starbucks. Just take outs/deliveries or drive thru.
Linda Salazar says
Oops I forgot I have frozen cherries I can supplement.
Gayle says
I printed this recipe, I have cooked 3 days in a row! We eat out every evening. We live on Miami Beach and love the whole ambiance. I love that you bloggers are posting and keeping us entertained.
Mary Ann Pickett says
Sounds like you are on vacation everyday!
home before dark says
We “called it”almost two weeks ago and began to prepare to “socially isolate”. I am 70. My husband is 72. It’s official: we are elderly!!!! It’s been like watching a movie in slow mo as the shelves gradually began to thin out to no hand sanitizer and now no ingredients for making your own. We did stock up. We did not hoard. Our first plan was for two weeks. Now we are going to stay out of public places for as long as we can. I’ve started a diary. Mostly to capture what we are eating. Your cake looks wonderful. No black cherries. But I do have have raspberry jam! I think that will work.
Mary Ann Pickett says
Let me know how the raspberry jam works out! Take care.
Juliet says
Looks delicious, Mary Ann. And, comforting. I love to bake and I’m working hard to get the kitchen unpacked and organized. Thanks for the happy (electronic) mail! xo
Mary Ann Pickett says
You will be baking in no time, Juliet!