German Kirsch Streuselkuchen- Cherry streusel pie
The Germans love their streusel, there is a myriad of baked goods having this crumbly mix as a topping but also the same dough will be the base of the tart.
I usually enjoy any fruit tart topped with streusel topping. During the berry season which has already started, all bakeries will have different tarts-pies or trays to be sold cut into bars.
I’m not sure whether we should call this sort of presentation a tart or a pie, considering the streusel layer. Whatever it is, that crunchy bit is always welcomed.
Note: I have put a “thick” layer of streusel on top but you need to put slightly less. I was holding baby with the other arm. I could only use one hand and it came that way..
Makes 1 streusel cherry pie using a 20 cm springform (Adapted from here)
Prep: 20 min – Baking: 45 min
- 2 cups washed and pitted cherries (or canned)
- 1 1/2 cup cherry juice from cherries or cans (I replaced with ½ orange juice)
- 1 Dr. Oetker vanilla pudding (or just make one cup of home made crème patissiere- pastry cream)
- 3 cups all-purpose flour
- 1/3 cup coconut flakes (you can just use all purpose flour)
- 2 tbsp of sugar
- 1 tsp vanilla extract
- ¼ tsp of baking powder
- 1/4 tsp. salt
- 2 whole eggs
- 250 g butter, in cubes
Filling for Streusel Cake
Wash and pit fresh cherries to make about 2 cups and save any juice that comes off the fruit. If you are using canned cherries, drain, reserving juice, and set aside. I used semi-sweet cherries.
Measure juice from cherries and add water or juice to make 1 1/2 cups.
Prepare pudding according to the directions, but with juice NOT milk.
After pudding thickens, stir in cherries and cook for one minute. Remove from heat and set aside while you prepare the streusel.
Mix the flour, sugar, vanilla sugar, salt and baking powder together in a bowl. Add cold butter chunks and the eggs. Mix by either rubbing the ingredients with your hands, or use a mixer on low speed.
Mix until crumbs are formed.
Assemble the Streusel Cake
Press 2/3 of the crumbs into the bottom and up the sides of a buttered springform pan. Make the sides at least 2 cms tall. Make sure the dough is packed and no holes remain.
Pour the fruit on top of the unbaked crust. Do not fill above your crust, even if you have filling left over.
Using the rest of the dough, crumble streusel over the top.
Bake at 170 degrees for 45 – 55 minutes. Cool completely before serving or the filling will be runny.
Sprinkle a little powdered sugar over the top for a nice presentation. Serve with whipped cream or ice cream.