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.
Step 1
To 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.
Step 2
To make the dough, in a 2-cup liquid measuring cup, whisk the milk, whole egg and yolk, lemon zest and yeast. In the mixer bowl using the paddle attachment, mix the flour, sugar, salt and cinnamon on medium-low until combined, about 30 seconds. With the mixer running, slowly add the milk mixture; mix until evenly moistened, about 30 seconds. Increase to medium and beat until a sticky, webby mixture forms, about 3 minutes.
Step 3
Scrape the bowl. With the mixer running on medium-low, add the butter 1 piece at a time, mixing for 15 seconds before adding the next. Scrape the bowl and mix on medium until a very sticky, elastic, batter-like dough forms, 2 to 3 minutes. Remove and scrape clean the paddle attachment. Scrape the sides of the bowl and gather the dough in the center. Cover and let rise at room temperature for 1½ hours; the dough will not double.
Step 4
Meanwhile, butter a 9-by-13-inch baking pan or glass baking dish, then line it with a 16-inch sheet of foil so the ends overhang the long sides of the pan. Butter the foil.
Step 5
After the dough has risen for 1½ hours, scrape it into the center of the prepared pan. Lightly dust the top with flour and flour your hands. Starting from the center and using outstretched hands, firmly press the dough into an even layer to the edges and into the corners. Re-flour your hands as needed and press firmly to remove air bubbles. Do not pull or stretch the dough. Be sure the edges are not thicker than the center. Cover with plastic wrap, drape a kitchen towel over the pan and refrigerate 8 to 24 hours.
Step 6
When ready to bake, let the dough and streusel stand at room temperature for 45 minutes; the dough will rise only slightly. About 30 minutes into rising, heat the oven to 350°F with a rack in the lower-middle position.
Step 7
Uncover the pan. Evenly scatter the cherries on the dough. Scoop up a big handful of streusel, firmly squeeze it to form a clump, then crumble and break it into bits the size of a shelled peanut, scattering them evenly; aim for a mix of fine crumbles and larger pebbly pieces. Repeat to use all the streusel, evenly covering the surface.
Step 8
Bake until the streusel is light golden brown, 30 to 35 minutes. Cool in the pan on a wire rack for 30 minutes. Run a thin-bladed knife between the cake and pan along the short edges. Using the foil overhang as handles, lift the cake out of the pan and set it on the rack. Cool completely before serving.