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Classics, Cakes

Moist Cherry Streusel Cake in a Springform Pan

by Lisa

Trained pastry chef

Slice of cherry streusel cake with a thick crumb topping and a glossy cherry filling

4.6 (15)out of 5, 15 ratings

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Prep
20 min
Bake
40 min
Total
1 hr
Makes
10 slices

A jar of morello cherries, a buttery shortcrust and a really thick streusel topping: that's all my favorite classic needs. I've been baking this cherry streusel cake (Streuselkuchen in German) in the same springform pan for years, and every time it comes out moist in the middle and crisp on top.

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What makes this cake special for me is the cherry filling thickened with cornstarch. Instead of simply putting the cherries raw onto the dough, I briefly bring the juice to a boil with a little sugar and cornstarch and gently fold in the fruit so it stays whole. That way nothing runs out when you cut it, and every piece has the same velvety texture. If you'd rather bake this cherry streusel cake on a baking sheet, simply double the recipe. Here is my recipe for moist cherry streusel cake from the springform pan:

Ingredients

Makes 10 slices

Streusel

  • 1 cup plus 1 tbsp220 ggranulated sugar
  • 2 sticks plus 2 tbsp250 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 1 pinchsalt
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Vanilla sugar is sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1large eggroom temperature
  • 4 cups500 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK, use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

Filling

  • 1 jarmorello cherriesA standard German jar holds about 12 oz (350 g) drained cherries. Morello cherries are sour cherries, usually bought in jars in their juice. In the US use jarred morello cherries, or canned tart cherries in water (not pie filling); in the UK, jarred morello cherries.
  • 1 ½ tbsp20 ggranulated sugar
  • 4 tbsp30 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • 2 tspvanilla sugar, or the seeds of ½ vanilla bean1 packet vanilla sugar = 2 tsp (8 g). A vanilla bean is a whole vanilla pod; the seeds are scraped out and used. In the US use a vanilla bean, or 1 tsp vanilla bean paste per bean; in the UK, a vanilla pod, or 1 tsp vanilla bean paste per pod.

Method

Streusel

  1. Mix the butter, sugar, salt and vanilla sugar, then work in the egg.

  2. Combine the flour and baking powder and work them into the butter mixture until crumbs form.

  3. Put about half of the streusel into the pan and press it down.

  4. Drain the cherries, saving the juice, and top it up with water if needed until you have 1 cup (250 ml) of liquid.

  5. Stir the liquid with the sugar and cornstarch and, stirring constantly over medium heat, let it bubble for about two minutes, then gently stir in the cherries.

  6. Spread the cherries over the prepared base and cover them with the reserved streusel.

  7. Bake in the preheated oven at 350°F (180°C) conventional (top and bottom heat) or 350°F (170°C) convection (fan).

Questions and answers

Can I use fresh cherries instead of jarred morello cherries?
Sure, that works great. I then pit about 18 oz (500 g) fresh sour cherries (also called tart cherries) and replace the juice from the jar with 1 cup (250 ml) bottled cherry juice or, in a pinch, water with a splash of lemon. I'd add a little more sugar, because fresh sour cherries are usually more tart than the ones in the jar.
Why do I thicken the cherries with cornstarch and not with pudding?
With cornstarch I get a clear, glossy cherry filling in which the fruit stays nicely visible. Pudding makes it creamier and milder in flavor, but that's a different direction. If you'd like the classic cherry streusel cake with pudding, you're welcome to read my tip for it in another recipe. Here I deliberately go for the pure version.
Can I make this recipe on a baking sheet instead of in a springform pan?
Absolutely. For a regular German baking sheet (about 16 × 14 inches / 40 × 35 cm; a US half sheet pan, 18 × 13 inches, works too), I simply double all the amounts, press half of the dough into the pan as the base and spread the cherry mixture evenly over it. The baking time only gets a few minutes longer, because the layer is a little thinner. I especially love cherry streusel cake from a baking sheet when guests are coming and more pieces are needed.
How long does the cake keep, and can I freeze it?
Covered in the fridge, it easily stays moist for three days at my house, and sometimes it tastes even better on the second day because the base soaks up the moisture from the cherries. You can freeze it too: it's best to pre-freeze individual pieces on a board and then layer them in a container. Let them thaw at room temperature before serving so the streusel doesn't turn soggy.
My streusel turns flat and greasy in the oven. What am I doing wrong?
I know that problem well. It's usually because the butter is too warm or the dough was mixed for too long. The butter should be at room temperature, but not as soft as ointment. Once the dough is ready, I put the springform pan in the fridge for a little while before baking, so the streusel holds its shape better and bakes up nicely crumbly instead of flat.
Do I really need a stand mixer for the dough?
No, it works just as well with a hand mixer. When I use my stand mixer, I take the flat beater (paddle attachment), but a hand mixer with dough hooks gives the same result. The only important thing is to work on low speed and not to beat the dough for too long, otherwise the shortcrust becomes tough.