This German Cherry Coffee Cake recipe is based on the classic German dessert - Kirschstreusel. It is a moist and tender, easy coffee cake with cherries.
A simple batter with delicious cherries and an easy crumb topping.
The result is a moist and crumbly dessert that is a treat to feed a crowd. If you like German recipes, this is one you'll want to bookmark.
Coffee, Cake, and Germany
Germans love 'Coffee and Cake.' It's our version of the English High Tea.
Typically, during the afternoon, many Germans will grab a slice of cake, pie, or pastry and enjoy it with a cup of coffee. We call this tradition "Kaffee und Kuchenzeit" which means time for coffee and cake.
When you visit Germany, you'll find an abundance of local and chain bakeries. It seems there is a bakery on every street corner. Once you enter such a bakery, you'll be greeted by a vast array of loaves of bread, cakes, pies, rolls, and other baked delicacies.
Why We Love This Recipe
EASY GERMAN DESSERT - If you've been here, you know that I was born in Germany and have a love for both German and American food. Some German recipes can be time-consuming. This one is not!
EASY AND KID FRIENDLY - Making the recipe is child's play. You can even get your kids involved. They can be in charge of dropping the cherries into the batter. Or finish the cake by drizzling the crumb topping over the batter.
FREEZER FRIENDLY - This cake freezes beautifully.
QUICK - Prep takes just about 15 minutes. Unless you are like me and are trying to place the cherries in some form of pattern. 😉 Then you'll need to add a few extra minutes.
Ingredients
You can find the complete list of ingredients and quantities in the printable recipe card below.
CHERRIES - You can use fresh cherries.
But I usually grab a jar of pitted Morello cherries at Trader Joe's.
2022 Update: Welp. Trader Joe's no longer sells Morello cherries. I loved theirs because they were close to what you would find in Germany. So nowadays, I recommend using defrosted frozen cherries.
EGGS - Whenever possible I look for humanely produced, organic eggs.
SUGAR - We'll use granulated sugar for the cake batter as well as for the streusel topping.
FLOUR - All-purpose flour works for this recipe. But you can use self-rising flour for the batter. In that case, omit the baking powder and salt. However, you can't use self-rising flours for the crumb topping.
BAKING POWDER AND SALT - Those are needed because we are using all-purpose flour for the cake batter. You don't need those if you are using self-rising flour for the batter.
BUTTER - Use unsalted, room temperature butter. If the butter is too hard, it's going to take much longer to make the crumble. And unlike other crumb toppings for this streusel crumb topping, we use softened, not melted butter.
Variations
SELF-RISING FLOUR - When I originally posted the recipe I used self-rising flour for the recipe. The thing is that self-rising flour is not well known in Germany. It's convenient but I decided to go back to a more traditional version of this recipe.
That said if you want to use self-rising flour for the batter. As stated before just leave out the baking powder and salt.
NUTS - If you like you can definitely add a third to a half a cup of your favorite nuts and sprinkle them on top of the crumb topping. To me, it would be delicious but not really a traditional German Kirschstreusel.
CINNAMON - This would be a delightful addition to the crumb mixture. Add about a teaspoon spoon and mix it into the crumbs.
There are many other things you might add. I'm sharing a basic version of this recipe but please go ahead and make it your own. And if you like, please share your ideas and experiences in the comment box below.
📌 Save This Kirschstreusel Recipe!
How To Make Make Cherry Coffee Cake (German: Kirschstreusel)
This recipe doesn't just taste amazing, but it's also incredibly easy to make.
Making this Cake is as easy as saying 1-2-3.
- BATTER - Beat eggs and sugar until creamy, add dry ingredients and continue to beat until well combined.
- CRUMB TOPPING - Combine sugar, softened butter, and flour in a medium bowl and mix until crumbly.
- BAKE - Pour the batter into the prepared pan. Add cherries and crumb topping. Place the cake in the preheated oven and bake until at 350º Fahrenheit for 35-40 minutes.
Say it like A German: Kirschstreusel.
Making German cherry crumble is easy. But how on earth do you pronounce 'Kirschstreusel'?
Like so many German nouns, "Kirschstreusel" is a combination of two nouns 'Kirsch' (cherry) and 'Streusel' (crumbs).
I'm not a German teacher, but this is how I break it down: 'kersh-stroy-sell'.
Tips and Tricks
Salt. Let's talk about salt for a minute. My grandmother taught me to add a pinch of salt to everything. Although I did not include it in the recipe, I also add about a quarter to half a teaspoon of salt to the crumb topping.
Some people have to be very mindful of salt, so I did not include it in the recipe instructions. As always a little goes a long way.
Baking Times. I have adjusted the baking time upwards. After getting a new oven I noticed that it took longer to bake than before and some helpful readers have also pointed this out.
When I updated this recipe I baked 5 batches of this German Cherry Coffee Cake. One of the things food bloggers don't always share is how much we experiment when we are creating or updating recipes.
My recommendation is to bake the cake for 30 minutes. Perform the first doneness check. Insert a toothpick into the middle of the cake.
- If it comes out clean, you know your cake is done.
- If it's still sticky adjust the baking time in 5-minute increments.
35 minutes has been the sweet spot for my oven. But I know that some readers have increased the time to 40 minutes.
Tools You'll Need
Large Mixing Bowl - A mixing bowl with a rubber bottom will prevent the bowl from slipping. One of the best investments I made before I switched to using a stand mixer for most of my baking.
9x13 Cake Pan - The cake pan I use is 9x13. You can also a 10x10 square cake pan and probably (although I have never tried this) a 9x9 square cake pan. The only difference is that the cake might be a bit higher and you'll have to watch the baking times. And probably add extra time.
Parchment Paper - Make sure the parchment paper covers the bottom and the side of the cake pan. An easy tip to keep the parchment paper in place is to give your cake pan a tiny spritz of cooking spray.
Hand Mixer - Use the batter attachment when you make the batter. Use the dough attachment when you for the crumb topping.
-> TIP: I typically make the streusel topping using my hands. 😉
What To Serve with Cherry Crumble
You enjoy the cherry crumble just by itself or with a blob of (homemade) whipped cream. If you want to take it a step further, serve it with a side of vanilla ice cream. DELISH!
Storage and Reheat
STORE - Place the leftover pieces into an airtight container. The cake will stay fresh for 2-3 days.
FREEZE - Cut the cake into 12-16 slices, depending on how you cut the cake. Cover the slices in plastic wrap. Place the wrapped slices into an airtight freezer-friendly container or a freezer-safe bag.
REHEAT - The best way to defrost the cherry coffee cake is to remove it from the freezer about 3-4 hours before you plan to eat. This will allow the cake to defrost gently.
BONUS TIP - Before serving the cake, select your range's warming function or set the temperature to 200º Fahrenheit.
Place the cake slices on a baking sheet and warm for about 5 minutes. Serve immediately.
Nothing beats a slice of warm streusel cake. Ok, some things do, but not many. 😉
More German Dessert Recipes
German Butterkuchen - A rich and moist classic German yeast cake.
Mulled Wine Cake - Glühweinkuchen is a German dessert that combines chocolate and mulled wine into a decadent dessert.
Easy Bee Sting Cake - If you're looking for a really easy version of a German Bee Sting Cake, this recipe is a must-try.
Cinnamon Twists - An easy recipe based on German Zimtstangen.
Cherry Coffee Cake ~ German Kirschstreusel
Ingredients
The Batter
- ¾ cup sugar granulated
- 4 large eggs
- 1⅓ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 12 ounces cherries 24-ounce jar, drained or defrosted frozen cherries
Making The Crumb Topping
- ½ pound unsalted butter 2 sticks
- 1 cup sugar granulated
- 2⅓ cups all-purpose flour
Instructions
- Preheat the oven to 350° Fahrenheit. Cover 9x13 cake sheet with parchment paper. Set aside
The Batter
- Beat eggs and sugar in a large bowl with a hand or stand mixer until well combined. Slowly add the flour, baking powder, and salt. Continue to beat until the batter is smooth.
- Transfer the batter onto the baking sheet and drop the cherries into the batter. Set aside.
Crumb Topping
- In a separate large bowl and combine sugar, butter, and flour. Use a mixer and/or your hands to mix the ingredients until the dough is crumbly. Sprinkle the crumbs evenly over the batter.
- Bake the cake for 35-40 minutes. Use a toothpick to check for doneness.
Debbie
So excited to make this for a luncheon at the nursing home where I work. One of my residents is from Germany and used to own his own German restaurant. Recently his partner passed away and in the process of grieving we have talked a lot about the restaurant and what it meant to the two of them. Your recipe (or one like it) is one of the items they used to have on the menu. We are making schnitzel with red cabbage, green beans and potatoes in hot bacon dressing and this for dessert. The planning of this special meal has put such a smile on his face!
Michele Reg
Can I use fresh cherries? If so, how much?
Danke
Maike
Yes, you definitely can. In fact, it's going to be really lovely. You'll just have to make sure to remove the pits from the cherries. As for quantity goes you are looking at 12 - 16 ounces.
Ilona
Great German Kirsch streusel, enjoyed by my 93 year old German born father and of course the rest of the family. Made exactly as per recipe with the exception of bake time. I had to add an additional 10 minutes, probably due to the fact I used a glass 9 x 13. Thanks for the great recipe.
Maike
Thank you for sharing your experience. I'm so glad you and your father enjoyed the recipe. And thank you for the feedback about the baking time. And you're correct, baking and roasting times can definitely vary, depending on gas vs electric, convection oven, elevation, tools used etc, etc.