Cherry Coffee Cake (Kirschkuchen)

A moist and tender Cherry Coffee Cake, or cherry crumb cake – known in Germany as kirschkuchen, with a thick crumb topping and a combination of fresh and canned cherry filling.

Kirschkuchen can be made in many different ways but it almost always uses tart cherries. This version uses both tart and sweet cherries so that you get the flavor of the tart cherries with the bite and texture of the dark sweet cherries. The crumb/streusel layer makes this into a bit of a coffee cake even though it doesn’t have cinnamon in it – although it would be delicious to add a little cinnamon to the cherry filling and the streusel.

What is Cherry Coffee Cake?

Cherry Coffee Cake is a fun summer version of a classic coffee cake. It has a vanilla cake batter topped with tart and sweet cherries, and finished with buttery streusel. Plus because there’s fruit it definitely could be eaten for breakfast.

Can I use frozen cherries in a cake?

Yes! I prefer to use fresh cherries because they have amazing flavor and texture. But if you can’t find them simply substitute 150 grams of frozen cherries.

What is the crumb topping on a Cherry Crumb Cake made of?

The crumb is made of simply all purpose flour, granulated sugar, butter, and a splash of vanilla extract. It’s similar to a simple cookie dough!

Tips for making Kirschkuchen

• Allow the cooked tart cherry filling to cool fully before starting on the cake, it’s best to add it at room temperature to the cake batter.
• To pit the fresh cherries, either use a cherry pitter or I have found that a straw pushed through from top to bottom of the cherry works wonders!
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• To make sure the cake comes out of the pan cleanly – spray the pan with a baking spray that also has flour in it, or line the base of the springform pan with parchment paper/silicone baking mat.
• Let the cake cool for 10 minutes before releasing the spring form so that it has a chance to set slightly.

Additional Breakfast Cakes to try!

• Marmorkuchen | German Marble Bundt Cake
• Cranberry Orange Gugelhupf
• Zitronenkuchen | German Lemon Cake

Ingredients for Cherry Coffee Cake

• Cornstarch: Cornstarch helps thicken the cherry filling and keeps it from being too wet with the cake. Arrowroot starch can be used as a substitute.
• Sugar: White granulated sugar is used in the cherry filling, streusel, and cake batter.
• Lemon: Lemon juice highlights the tart cherry flavor in the filling.
• Tart Cherries: Canned or jarred tart cherries can be used or this filling, ideally find cherries in water rather than in syrup.
• All Purpose Flour: Any all purpose flour will work for this cherry crumb cake! I have not yet tried any other flours with this recipe – the flour is in both the vanilla cake base as well as the crumb topping.
• Baking Powder: Baking Powder helps the cake rise so ensure that it is not expired.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake.
• Eggs: I use standard large eggs from the store.
• Butter: Butter adds moisture and richness to this vanilla cake base as well as the streusel.
• Fresh Cherries: Fresh dark sweet cherries are used in combination with the tart cherry filling, ideally use fresh cherries and pit them but alternatively frozen cherries can be used as well.

How to make Cherry Crumb Cake?

Cherry Filling

• In a small sauce pot whisk the corn starch and sugar together.
• Whisk in 1 tablespoon of lemon juice to create a paste and then add in the second tablespoon of lemon juice, followed by the two tablespoons of cherry water/juice.
• Place the pot over medium heat and cook until it begins to thicken, stirring constantly.
• Once thickened, add in the drained cherries and stir to combine. Switch to a rubber spatula to prevent the cherries from getting stuck inside the whisk.
• Continue cooking and stirring until the mixture is thick, try not to smush the cherries too much.
• Pour the tart cherry filling into a shallow bowl to allow it to cool quickly.
• Rinse and pit the fresh cherries.
• Preheat the oven to 350 F and place a rack in the center of the oven.

Make the Streusel

• In a medium bowl whisk together the flour and sugar. Then add in the butter and vanilla.
• Rub the butter into the dry ingredients using a fork until all of the butter has been fully mixed in.

Vanilla cake batter

• In the bowl of a stand mixer, whisk together the flour, baking powder, and sugar. Then add in the remaining ingredients. Using a paddle attachment beat the ingredients first on medium and then turn it up to high for about 15 seconds.
• Spray a spring form pan with baking spray or line it with parchment paper/silicone baking mat.

Assemble and Bake the Kirschkuchen

• Pour the vanilla cake batter into the lined springform pan. Use a rubber spatula to level out the surface of the cake.
• Spread the tart cherry filling over the vanilla cake. It’s easiest to dollop it in a few spots on the surface and then try to spread it out.
• Evenly distribute the fresh cherries over the surface of the cake.
• Clump the streusel and sprinkle it over the cherry layers.
• Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 30 more minutes.
• Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack, then remove the spring form ring.
• Ideally allow the cake to cool for at least 20 more minutes before cutting into and serving.
• To serve, optionally top with powdered sugar and a drizzle of heavy cream.