Streusel cake

with cherries and coffee
Streusel cake
Recipe search 
  • Cooking time
    50 minutes
  • Preparation
    45 minutes

  • Recipe number

    B37

  • Created by

  • Created on

    26 Jan 2022

  • Pieces

    12
  • (1)
  •  Download PDF

Streusel

Procedure
150 g white flour
50 g sugar
75 g butter, cold, cut into cubes
1½ tbsp Instant coffee powder
2 tbsp coffee liqueur

Cake mixture

Procedure
100 g butter, soft
100 g sugar
2 eggs
170 g white flour
1 pinch of salt
1 tsp baking powder
1 unwaxed lemon, some grated zest
¼ tsp vanilla seeds
50 ml milk

Topping

Procedure
450 g cherries, fresh or frozen
1 tbsp cornflour
2 tbsp icing sugar

Streusel

Procedure
Mix the flour and sugar in a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the coffee powder and coffee liqueur and rub in quickly until a streusel mixture forms. Cover and refrigerate.

Cake mixture

Procedure
In a mixing bowl, cream the butter and sugar with a whisk until the mixture is pale in colour. Add the eggs one after the other and continue mixing until a homogeneous mixture results. Carefully mix in the rest of the ingredients up to and including the vanilla. Add the milk and stir until smooth.

Topping

Procedure
Wash and pit the cherries. Add the cornflour and icing sugar to the cherries and mix together well.

Cake

Procedure
Line the bottom of the springform tin with baking paper. Turn the cake mixture into the tin and smooth the top. Spread the cherries on top. Sprinkle over the streusel topping.

Baking

Procedure
Preheat the cooking space to 180 °C using the top/bottom heat humid mode.
Bake the cake on a wire shelf in the middle shelf position for 50 minutes.
Turn the cake out of the tin and allow to cool.

Cooking steps

Procedure
(Pre-)heat cooking space to 180°C with Top/bottom heat damp
Preheating finished. Put the food in.
Top/bottom heat damp 180°C for 50 Mins

Tips

Any pome fruits or stone fruits can be used in place of cherries. The coffee can be substituted with a knife tip of cinnamon.

  • Wire shelf
  • 25 x 25 cm brownie tin or ø 26 cm springform tin
Shopping list
Quantity Ingredient
175 g butter
320 g white flour
2 tbsp coffee liqueur
2 eggs
150 g sugar
1 tsp baking powder
50 ml milk
1 tbsp cornflour
1½ tbsp Instant coffee powder
450 g cherries
2 tbsp icing sugar
1 pinch of salt
¼ tsp vanilla seeds
1 unwaxed lemon

Customer reviews (1)

  • Sharon A.

    Tastes fantastic

    30 January 2022

    This cake was easy to do and tastes fantastic. I did find that the 50 minute cooking times wasn’t enough - the cake was still very wet and gooey in the centre and unfortunately I didn’t realise until it had cooled! Happily, I ‘saved’ it by putting it back in the oven for 10 minutes and have to say, the result was fantastic.I do recommend checking it before leaving it to cool after the recommended 50-minutes.