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German Streusel Cake with Cherries
Classic German Streuselkuchen is a fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery streusel. We’ve added a layer of fresh (or frozen) cherries to the mix. We found that a slow, cold rise resulted in a crumb that’s especially moist, tender and flavorful; this also makes it easier to bake the cake the morning of serving. If you wish to start and finish in a single go, after patting the dough into the pan, cover and let it rise at room temperature for 20 to 30 minutes instead of chilling it; also remove the streusel from the refrigerator. Top the dough with the cherries and streusel, then bake. Leftovers will keep at room temperature for a couple of days, though the topping will soften slightly.
Makes a
9 by 13-inch cake
Tip
Don’t forget to bring the butter to room temperature for both the streusel and the cake. And be sure to allow the Streuselkuchen to cool completely before serving. Its texture is best at room temperature.
3¼ hours
45 minutes active, plus cooling
For the streusel:
-
195
grams (1½ cups) all-purpose flour
Directions
-
01To make the streusel, in a stand mixer with the paddle attachment, mix the flour, both sugars and salt on medium-low until well combined and any lumps of brown sugar have broken up, 1 to 2 minutes. With the mixer on low, add the butter 1 piece at a time, then mix on medium-low until fully incorporated and the mixture resembles damp sand, 1 to 2 minutes. Transfer to a medium bowl, cover and refrigerate. Wipe the mixer bowl and paddle attachment.
Reviews
October 25, 2025
YUMMY! Could I add more goey-ness
My husband loved this, but wants more fruit. I can add fruit but can I add fruit cooked a bit in sugar to give it some pie-like fruit filling or would the added moisture hinder the cake's texture? What about a layer of sweetened cream cheese and they above mentioned Cherry goo?
May 10, 2025
Rich flavour, light texture
I loved this cake. There is a balanced ratio of streusel to cake, the cake isn't too rich and the fruit lends a bright flavour. I'm a terrible person, so I did two substitutions: rhubarb with a bit of brown sugar was my fruit and I used oil in the cake (but kept butter in the streusel). It turned out well.
November 7, 2025
Good - could use more fruit
My husband thought it was great but also thought it needed more fruit. I froze half for about a week and found it dry and lost flavor. So eat it all up and don't save any for later!!
July 26, 2025
Dry and bland
The cake recipe needs some oil or maybe sour cream or more butter. Quite dry. and bland. Needs brown sugar. And I wonder if cinnamon in recipe hinders the yeast activity, because it rises hardly at all. Won't be making again. Maybe do a different cake with same cherries and streusel.
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