Cherry crumble cake with streusel

I stumbled on this recipe while hunting for good strudel recipe and I found Kirsch Streuselkuchen , a streusel cake which seemed unique and exciting.
After viewing the you tube videos  step by step , it seemed darned easy for a totally un pronounceable name for a cake.  It intrigued me as well as the method was so much like a pie and a flaky pastry like dough which is what the cake batter looks like. Am sure to call it a  a streusel dough would be more apt.

I suggest you look at some demo video to see the consistency of the cake batter. I am convinced batter is not the word for the thick lumps of dough that are pressed onto  the bottom of the spring form pan and after pouring the thick pie filling more lumpy dough is simply sprinkled in small clumps Whereas a normal streusel topping would have been a more powdery textured, here it is  just the same lumpy dough topped  again.

After reading and re- reading the recipes several times I decide the video was the only way to clear my doubts.I thought this was a cinch. The cake/pie  was a challenge so I had to try this one.

I had to rechristen the name to a more simpler one like cherry crumble cake with streusel though it is based n the Streuselkuchen – Streusel (Crumb) Cake Recipe. Hence throughout the post I will call it cherry crumble cake with streusel.! btw this is also called a German pie! More intrigue !

This perfect  homemade crumble cake with  streusel  bursting  with almost syrupy   fruit filling is the closest  to what the Germans  cook  and call it a pie . Unlike the American Pie,  the German pie  is much richer than pie dough and is pressed into a springform pan, keeping to a true cake form.

Use any fruit, especially stone fruit, thickened with cornstarch (Germans would use potato starch) or even tapioca, for the filling if you like.American pies are more slant sized . (info from German Kitchen )


One of the most easiest to make streusel crumb cake in which you can either make your own fruit filling or use canned filling .Cherry filling is my favorite and for a change this is much better than a pie too.


                  400 grams (around 3 1/1 cups ) all purpose flour
1 c. sugar   
1 tsp. vanilla extract
1/4 tsp. double acting baking powder.
1/4 tsp. salt
                  Some broken walnuts for the crunch. 
2 whole eggs ( substituted with fresh yogurt )
                  250 grams butter ( 14 tbsp)
One can of pie filling, or  home made filling. I made my own cherry pie filling.


Prepare ahead of time if you want to make your own fruit filling.  I t is recommended that you use    a 9 inch spring form pan.       Grease with butter, or spray pan entirely on the inside.Preheat oven to 350 degrees              Sieve the flour well and mix with  sugar, vanilla  extract,salt and baking powder together in a bowl.             Add cold butter pieces and the eggs.  ( I made this eggless).            Mix by rubbing the ingredients with your hands, or you can  use a mixer on low speed. Mix until crumbs are formed. It will be dry in texture and not like a normal cake batter of pouring  consistency.   Press 2/3 of the crumbs into the bottom and up the sides of the spring form pan.              Make the sides at least 1 inch tall.   Make sure the dough is packed well and no holes show up.     Spoon the fruit filling over the dough, leaving about 1/2 inch from the edge of dough to filling center.  Too much pie filling liquid will only   turn the cake  soggy. Using the remaining streusel dough, spread evenly over the entire top, and the sides as well.  The cake should be even across the top when you are finished.  Bake in preheated oven for 45 – 55 minutes, or until the top is a golden brown. Allow to cool             

  Tastes good when served with ice cream.