Cherry crumble cake is a German “Streuselkuchen” with sour cherries. It is extreme easy to make and baking beginners will love it. You need sour cherries and they sell them for example at trader Joe’s and for sure at Aldi. You also can get them online. The recipe asks for starch and in Germany we use Mondamin or Gustin from Dr Oetker a lot for baking as it is starch extra made for baking. If you cannot get Mondamin I would use Maizena. Corn starch is the strongest starch amongst the starch that are made out of corn, potatoes or wheat. Potato starch is the weakest starch. This is great cake for the holidays. Try it out! Happy Baking!
50 g starch (Mondamin, Gustin or Maizena)
200 g flour
1/2 tsp baking powder
150 g sugar
1/2 tsp cinnamon and 1/2 tsp cardamom
1 point of a knife ground cloves
125 g butter
1 jar sour cherries
35 g starch (potato, tapioka)
1/4 liter cherry juice
1 package vanilla sugar Dr Oetker – How to make Vanilla Sugar -
1 tbsp cherry brandy (Kirschwasser) optional
- knead all ingredients for the dough until you get crumbles, this is the best with the hands.
- press 3/4 of the dough into a greased spring form.
- drain sour cherries
- mix starch with some juice; bring remaining juice to a boil and add the vanilla sugar and the starch.
- add sour cherries.
- spread the cherries on top of the dough and add the remaining crumbles on top.
- Bake in pre-heated oven on 200 C or 375 F for 25-35 min.
- when cake has cooled off dust with powdered sugar.