Sour cherry streusel cake (Kirschstreuselkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 61) by Luisa Weiss

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • SKidd on June 21, 2025

    I finally made this one, so I can compare with the other (sunken cherry) from the same book. I made a half batch in a 8x8 pan, and added a little lemon zest. I think I like this one equally, it’s more a matter of if you’re in the mood for a cherry heavy streusel version. I had fresh cherries from our tree so eyeballed the amount of juice. Quite liked the thicken sauce for the fruit topping—mine had no added sugar so was quite tart which we like but if using fresh fruit you could add a little to the sauce. The cake was not super thick but plenty enough to hold the toppings. The sunken version is more cake forward (and a good cake at that) and simpler. Baking time was a little longer and hard to tell doneness because of the wet fruit. I went by the streusel color as directed and that worked fine.

  • TrishaCP on March 17, 2019

    This was fine but nothing special. I prefer the sour cherry cake with lemon in this book. I used frozen sour cherries, so just baked the cake for about 15 minutes longer than required.

  • anya_sf on May 13, 2018

    I doubled the recipe for a 12x18" pan. I mixed the streusel in my stand mixer using the paddle. I used a 56 oz jar of sour cherries in syrup from the Russian market. There was a lot of syrup, so I didn't use quite all of it - discarded maybe 25% - and it seemed good. The cherries just covered the batter in a single layer. Although the batter was fairly thin initially, it rose a lot during baking. The larger pan took longer to bake, about 65 minutes. We ate it the next day and it was very fresh tasting. We all really enjoyed it. I would have liked more cherries, but worry that they would add too much liquid.

  • stef on February 16, 2018

    Thanks to Zosia for posting that she used frozen sour cherries. Haven't tasted the cake but it looks and smells good. Next time might try almond extract instead of lemon zest

  • raybun on June 12, 2017

    Very nice! I used a large jar of sour cherries in light syrup from a Hungarian deli. Lovely with a cup of tea. I'll try and reduce the sugar in the streusel topping next time as it was a little sugar crunchy but it's a very minor quibble.

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