Cherry Coffee Cake | Kirschkuchen

Overhead view of a slice of kirschkuchen on a white plate with a drizzle of heavy cream.

Cherry Coffee Cake | Kirschkuchen

A moist and tender Cherry Coffee Cake, or Kirschkuchen, with a thick crumb topping and a combination of fresh and canned cherry filling.

Prep Time45

Cook Time1

Total Time1 45

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: American, German

Keyword: cake, cherries, Streusel

Servings:

Calories: 374kcal

Equipment

Spring Form Pan

Ingredients

Cherry Filling

14 grams corn starch can also use arrowroot starch
25 grams granulated sugar
2 tablespoons lemon juice
2 tablespoons cherry juice reserved liquid from the can
300 grams drained tart cherries about 1 can, liquid reserved
200 grams dark sweet cherries stems removed, pits removed after weighing

Streusel

175 grams ap flour
125 grams granulated sugar
125 grams butter soft
1 teaspoon vanilla extract

Vanilla Cake

150 grams ap flour
150 grams granulated sugar
1 teaspoon baking powder
2 eggs room temperature
125 grams butter soft
1 teaspoon vanilla extract

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Instructions

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.

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.
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

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.

Notes

This cake is pretty easy just make sure the cherry filling is room temperature and the oven is preheated before starting on the cake batter. Once baked it will be hard to resist cutting into the cake immediately but it will hold together best if you can let it cool for a total of 30 minutes. It can also be prepared the night before, stored in an airtight container and then enjoyed in the morning!

This cake stays moist for a long time because of the cherries but I recommend eating it within 3-4 days to prevent mold from growing.

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