Cherry Kuchen
Prep time
Cook time
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This Cherry Kuchen, a classic German coffee cake, combines the sweet dark cherries of summer layered on a simple coffeecake batter and topped with a crunchy streusel mixture of sugar, nuts and butter. Delicious served either warm or cooled, for breakfast or dessert.
Recipe type: Dessert | Butter Cake | Coffee Cake
Serves: 8 to 10
  • ½ cup all-purpose flour
  • ⅛ teaspoon baking powder
  • 2 tablespoons firmly packed light brown sugar
  • ½ cup pecans, finely chopped
  • 3 tablespoons unsalted butter, melted
  • 1 pound (about 3 cups) dark sweet cherries
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 3 large eggs
  • ½ teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Prepare one 9 inch springform pan; generously grease the pan with shortening or butter.
  1. In a medium mixing bowl, combine flour, baking powder, brown sugar, pecans, and melted butter. Stir to mix. Sprinkle ⅓ of the streusel mixture evenly on the bottom of the pan, press down lightly to form a bottom crust. Set aside. Reserve the remaining ⅔ of the streusel for the topping.
  1. Wash the cherries, remove the pits with a cherry pitter and place on paper toweling to drain and dry. Set aside.
  2. In a medium mixing bowl, add flour, baking powder, and salt; whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 3 to 4 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  6. Carefully spread the batter over the streusel crumb layer in the pan and arrange the cherries in rings on top. Use about 20 cherries for the outer circle, working inward with 15, 10, and then 3 cherries in the center. Sprinkle the reserved streusel mixture on top of the cherries.
  7. Bake: Place the pan on a baking sheet, and bake 60 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean and the top is golden brown. Remove from oven and place pan on a wire cooling rack to cool for 10 to 15 minutes. Slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan. Place the cake on the wire cooling rack to finish cooling.
Source:Walter, Carole, Great Cakes, Random House, New York, 1991
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Greased Oven Temp: 350° Storage: Covered, Room Temperature

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