Saxon Cherry Streusel Cake (Sächsischer Kirschstreuselkuchen)
Sächsischer Kirschstreuselkuchen, or Saxon Cherry Streusel Cake, is a traditional dessert from the Saxon region of Germany. This delicious cake features a buttery crust, a layer of juicy cherries, and a crumbly streusel topping.
Ingredients
- 500g all-purpose flour
- 200g granulated sugar
- 250g unsalted butter, cold and cubed
- 1 egg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 kg fresh cherries, pitted
- 100g granulated sugar (for cherries)
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9x13 inch baking dish.
- In a large bowl, combine the flour, 200g sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg until the dough comes together. Press 2/3 of the dough into the bottom of the prepared baking dish.
- In another bowl, toss the cherries with 100g sugar. Spread the cherries over the dough in the baking dish.
- Crumble the remaining dough over the cherries to form the streusel topping.
- Bake in the preheated oven for 40-45 minutes, or until the streusel is golden brown. Allow to cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 4g
- Fat
- 18g
Supplies
9x13 inch baking dish Mixing bowls Pastry cutter
Tools
Oven
Serving suggestions
Serve the Sächsischer Kirschstreuselkuchen with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a variation, try using other fruits such as peaches or plums in place of cherries.
Cost
$10