German sour cherry streusel cake
Ingredients
Utensils
oven, hand mixer with beaters, large bowl, sieve, springform pan (10 in.), cutting board, knife, pot (small), bowl (small)
Nutrition per serving
Step 1/4
- 40 g unsalted butter (room temperature)
- 30 g sugar
- ¼ egg
- 70 g flour
- ¼ tsp baking powder
- salt
- oven
- hand mixer with beaters
- large bowl
- sieve
Preheat the oven to 180°C/350°F. Cream butter with most of the sugar until very light. Add egg and beat until just combined. Sift in most of the flour, baking powder, and a pinch of salt. Once combined, knead into a smooth dough with your hands.
Step 2/4
- springform pan (10 in.)
Add most of the dough to a greased springform pan. Press dough firmly to create a crust that’s approx. 1 in. (2 cm) high.
Step 3/4
- 80 g sour cherries
- 50 ml cherry juice
- 6 g starch
- cutting board
- knife
- pot (small)
- bowl (small)
Pit and halve cherries, then add to a small pot. Mix cherry juice, starch, and remaining sugar in a small bowl, then pour over the cherries. Bring everything to a boil over medium-high heat. Let simmer for approx. 5 min., stirring often. Pour cherry mixture over the tart crust.
Step 4/4
Mix the remaining dough with remaining flour to form crumbles, then sprinkle over the cherries. Transfer to the preheated oven and bake at 180°C/350°F. for approx. 40 - 45 min., or until the crumbles are golden but not brown. Let cool to room temperature before slicing. Enjoy!
Enjoy your meal!