The Cherry crumble cake is a popular German “Streuselkuchen” made out of a shortcrust dough and a sour cherry filling. It is very easy to make and baking beginners will love it. You need sour cherries in a jar which are sold at stores such as Trader Joe’s and/or Aldi. You also can get them online.
The recipe asks for starch and in Germany we use “Mondamin” or “Gustin” from Dr. Oetker as it is a starch especially made for baking. If you cannot get Mondamin we recommend an organic corn starch. Corn starch is the strongest starch among starches that are made out of corn, potatoes or wheat. Potato starch is the weakest starch. This is a wonderful cake for any occasion. Try it out! Happy Baking!
50 g starch (Mondamin, Gustin or Maizena)
200 g flour
1/2 tsp baking powder
150 g sugar
1/2 tsp cinnamon and 1/2 tsp cardamom
1 dash ground cloves
125 g butter
1 jar sour cherries
35 g starch (potato, tapioka)
1/4 liter cherry juice
1 package vanilla sugar Dr Oetker, 0.3 oz – How to make Vanilla Sugar –
optional: 1 tbsp cherry brandy or German Kirschwasser (Schnaps)
some powdered sugar
Baking Instructions Cherry Crumble Cake
– Knead all ingredients for the dough until you get crumbles, this is done the best with the hands.
– Press 3/4 of the dough into a greased spring form (sprinkle with bread crumbs), 10 inches.
– Drain sour cherries.
– Mix starch with some juice. Bring remaining juice to a boil and add the vanilla sugar and the starch.
– Add sour cherries.
– Preheat oven to 375 F.
– Spread cherries on top of the dough and add the remaining crumbles on top.
– Bake in pre-heated oven on 200 C or 375 F for 25-35 min.
– When cake has completely cooled off dust with powdered sugar.
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