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German sour cherry streusel cake

Based on 12 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
40
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
400 g sour cherries
200 g unsalted butter (room temperature)
200 g sugar
egg
365 g flour
1 tsp baking powder
250 ml cherry juice
30 g starch
salt
Metric
Imperial

Utensils

  • oven
  • hand mixer with beaters
  • large bowl
  • sieve
  • springform pan (10 in.)
  • cutting board
  • knife
  • pot (small)
  • bowl (small)

Nutrition per serving

Cal
406
Protein
5 g
Fat
17 g
Carb
59 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Cream butter with most of the sugar until very light. Add egg and beat until just combined. Sift in most of the flour, baking powder, and a pinch of salt. Once combined, knead into a smooth dough with your hands.
    • 200 g unsalted butter (room temperature)
    • 150 g sugar
    • egg
    • 350 g flour
    • 1 tsp baking powder
    • salt
    • oven
    • hand mixer with beaters
    • large bowl
    • sieve

    Preheat the oven to 180°C/350°F. Cream butter with most of the sugar until very light. Add egg and beat until just combined. Sift in most of the flour, baking powder, and a pinch of salt. Once combined, knead into a smooth dough with your hands.

  • Step 2/4

    Add most of the dough to a greased springform pan. Press dough firmly to create a crust that’s approx. 1 in. (2 cm) high.
    • springform pan (10 in.)

    Add most of the dough to a greased springform pan. Press dough firmly to create a crust that’s approx. 1 in. (2 cm) high.

  • Step 3/4

    Pit and halve cherries, then add to a small pot. Mix cherry juice, starch, and remaining sugar in a small bowl, then pour over the cherries. Bring everything to a boil over medium-high heat. Let simmer for approx. 5 min., stirring often. Pour cherry mixture over the tart crust.
    • 400 g sour cherries
    • 250 ml cherry juice
    • 30 g starch
    • cutting board
    • knife
    • pot (small)
    • bowl (small)

    Pit and halve cherries, then add to a small pot. Mix cherry juice, starch, and remaining sugar in a small bowl, then pour over the cherries. Bring everything to a boil over medium-high heat. Let simmer for approx. 5 min., stirring often. Pour cherry mixture over the tart crust.

  • Step 4/4

    Mix the remaining dough with remaining flour to form crumbles, then sprinkle over the cherries. Transfer to the preheated oven and bake at 180°C/350°F. for approx. 40 - 45 min., or until the crumbles are golden but not brown. Let cool to room temperature before slicing. Enjoy!

    Mix the remaining dough with remaining flour to form crumbles, then sprinkle over the cherries. Transfer to the preheated oven and bake at 180°C/350°F. for approx. 40 - 45 min., or until the crumbles are golden but not brown. Let cool to room temperature before slicing. Enjoy!

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