There’s something undeniably nostalgic about the first bite of a cherry crumb cake. For many, especially those with German roots, it evokes memories of cozy kitchens, spring afternoons, and a cake that somehow manages to be both comfort food and celebration in one. In our family, this tradition came from my Oma (grandmother), who always believed that a cake should be simple, seasonal, and served with pride.
This German Cherry Crumb Cake recipe has traveled across generations and continents. With just the right balance of sweet and tart cherries, a buttery cake base, and a golden crumble topping, it’s a celebration of spring in every slice. While staying true to its old-world charm, I’ve adapted it with modern, American-friendly techniques and pantry staples. The result? A no-fuss, bakery-quality cake that works for brunch, dessert, or your next backyard gathering.
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Why This German Cherry Crumb Cake is So Popular
A Marriage of Textures and Flavors
German baking is celebrated for its simplicity and precision. This cake showcases those values with a delicate vanilla-scented base, juicy fruit, and a crumb topping known in German as “Streusel.” The contrast between the tender crumb and crunchy topping creates a symphony of textures with each bite.
Perfect for Spring Gatherings
Spring is the ideal season for cherry desserts. If you’re lucky enough to live near cherry orchards, you know that the arrival of fresh cherries marks the turning of the season. This cake captures that excitement and turns it into a beautiful, flavorful dish that you can serve at everything from Mother’s Day brunch to casual outdoor get-togethers.
Make It Once, Bake It Often
This recipe is reliable, versatile, and endlessly customizable. Use fresh cherries during peak season or frozen ones when cherries are out of season. You can even swap in other fruits like plums, apples, or berries without changing the core structure of the recipe.
Ingredients Breakdown
For the Cake Base:
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (60ml) whole milk
- 2 cups (300g) pitted cherries (fresh or frozen, thawed and drained)
For the Streusel Topping:
- ¾ cup (90g) all-purpose flour
- ½ cup (100g) packed light brown sugar
- ½ tsp ground cinnamon
- 6 tbsp (85g) unsalted butter, cold and cubed
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform or round cake pan. Line the bottom with parchment paper for easy removal after baking.
Step 2: Prepare the Cake Batter
In a bowl, combine the flour, baking powder, and salt. In another large bowl, cream the butter and sugar until pale and fluffy—about 3–4 minutes. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
Slowly add the dry ingredients in thirds, alternating with the milk. Do not overmix. Pour the batter into the pan and smooth the top.
Step 3: Add the Cherries
Evenly spread the pitted cherries across the surface of the batter. Press them in slightly so they don’t shift during baking.
Step 4: Make the Streusel
In a bowl, mix flour, brown sugar, and cinnamon. Add cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Sprinkle evenly over the cherries.
Step 5: Bake
Place the cake in the center of the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden.
Step 6: Cool and Serve
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack. Serve warm or at room temperature. Dust with powdered sugar just before serving for a rustic finish.
Variations and Substitutions
- Fruit Options: Substitute cherries with sliced plums, blueberries, or rhubarb.
- Nutty Topping: Add chopped walnuts or almonds to the streusel.
- Dairy-Free: Use plant-based butter and milk for a lactose-free version.
- Vegan Version: Swap eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based substitutes for butter and milk.
Tips for Perfect Cherry Crumb Cake
Use Cold Butter for the Crumble
Cold butter is essential for achieving a crisp, crumbly topping. Soft butter will create a greasy streusel that sinks into the cake instead of sitting beautifully on top.
Don’t Overmix the Batter
Overmixing the batter can lead to a dense cake. Mix until the ingredients are just combined.
Fresh vs. Frozen Cherries
Both work well, but make sure frozen cherries are fully thawed and drained to prevent a soggy bottom. If cherries are especially juicy, toss them in a teaspoon of flour before layering.
Serving Suggestions
This cake is incredibly versatile:
- Brunch: Pair with a hot pot of coffee or a mimosa.
- Dessert: Add a scoop of vanilla ice cream or a dollop of whipped cream.
- Picnic: Wrap slices in parchment and enjoy outdoors.
Storing and Freezing
- Storage: Keep covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature or warm in the oven for a fresh-baked feel.
Nutritional Information (Per Serving)
- Calories: ~320
- Carbohydrates: 42g
- Protein: 4g
- Fat: 16g
- Fiber: 2g
- Sugar: 21g
The History Behind Streuselkuchen
Streuselkuchen, or crumb cake, is a staple in German bakeries and homes. Traditionally made with yeast dough and a sweet crumb topping, it’s often served as a weekday cake or at Kaffeeklatsch—a German tradition of afternoon coffee and cake with friends. Our version skips the yeast for ease and speed, but keeps the essence intact with a rich butter base and a hefty layer of cinnamon-kissed crumble.
Related Cakes You’ll Love
- For a zingy touch, check out this lemon blueberry cake—it’s fruity, vibrant, and full of citrus punch.
- Craving something that travels well for picnics? These carrot cake bars are easy to cut, store, and share.
Frequently Asked Questions
Can I use canned cherries?
Yes, you can use canned tart cherries packed in water. Drain them well and avoid cherries in heavy syrup, which can make the cake overly sweet.
What if I don’t have a springform pan?
A standard 9-inch round or square cake pan will work. Just be sure to line it with parchment for easy removal.
Can this cake be made ahead?
Absolutely. Bake the day before serving, and it will taste just as good—if not better—the next day.
Is it possible to double the recipe?
Yes. For a larger crowd, double the ingredients and use a 9×13-inch baking dish. Increase baking time to about 50–55 minutes.
How do I make the crumble extra crunchy?
Try adding 2 tablespoons of oats or chopped nuts to the streusel mix. It adds a toasty, crunchy texture that contrasts beautifully with the soft cherries.
German Cherry Crumb Cake
This traditional German Cherry Crumb Cake is the perfect spring dessert. Bursting with tart cherries and topped with golden streusel, it’s a simple yet irresistible treat that brings European baking to your kitchen.
- Mixing Bowls
- 9-inch Cake Pan
- Electric mixer
Cake Base
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 eggs (large)
- 1 tsp vanilla extract
- ¼ cup whole milk
- 2 cups cherries (pitted (fresh or thawed frozen))
Crumb Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar (packed)
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter (cold and cubed)
Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
Whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla. Gradually mix in dry ingredients and milk. Do not overmix.
Spread batter into prepared pan. Top with evenly distributed cherries.
In a separate bowl, mix crumb topping ingredients until coarse crumbs form. Sprinkle over cherries.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.
You can substitute cherries with plums, blueberries, or apples. Serve with whipped cream or vanilla ice cream for a complete dessert.
Conclusion
This German Cherry Crumb Cake is a true springtime hero—simple to make, endlessly adaptable, and beloved by all who try it. From its rich roots in traditional German baking to its modern American kitchen adaptations, it carries with it the best of both worlds. Whether served at a family brunch, gifted to a neighbor, or enjoyed quietly with coffee on a sunny morning, this cake brings joy to any table.
Bake it once, and you’ll understand why this timeless recipe never goes out of style.
