Kirschstreuselkuchen (cherry crumb cake)

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This is one of my favourite childhood desserts. Traditionally made with sour cherries, which we picked from a tree in our garden (child labour anyone?) this cake brings back memories of summer holidays when I was a little boy.

It’s fairly easy to make, all you need is:

250g Flower
125g Butter
125g Sugar
1kg Cherries

Kirschstreuselkuchen

 

  1. Mix the butter, flower and sugar and knead by hand – at least according to my mum, but I’m sure using a Kitchen Aid will be alright – until you have a sticky yet crumbly dough. Leave dough in the fridge for 30-45min.
  2. In the meantime pit the cherries. I’ve used a manual pitter which took around 10-15min and gets a wee bit messy.
  3. Grease a 9″ baking tin and add some greaseproof paper to the bottom of the tin.
  4. Use 2/3 of the dough and line the bottom of the tin, creating the base of the cake.
  5. Generously layer the cherries, covering the base completely.
  6. Use the remaining 1/3 of the dough mix and crumble on top of the cherries.
  7. Bake in the pre-heated oven at 200ºC for 30-40min until the top crumbles are golden brown.

Needless to say it tastes best when still warm, accompanied by a healthy helping of vanilla ice cream.

Guten Appetit