The Cherry crumble cake is a German “Streuselkuchen” with sour cherries. It is extreme easy to make and baking beginners will love it. You need sour cherries and they sell them for example at trader Joe’s and for sure at Aldi. You also can get them online. The recipe asks for starch and in Germany we use “Mondamin” or “Gustin” from Dr Oetker a lot for baking 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 the holidays. Try it out! Happy Baking!
Ingredients Cherry Crumble Cake
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 point of a knife 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 –
1 tbsp cherry brandy (Kirschwasser) optional
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).
– 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.
– 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 cooled off dust with powdered sugar.