German Streusel Cake with Cherries
- MakesMakes a 9 by 13-inch cake
- Cook Time3¼ hours
- Active time plus cooling45 minutes active, plus cooling
- 1
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.
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.
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