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Peach Cherry Streusel Cake: Oma's Pfirsich-Kirsch-Streuselkuchen

Here's an easy peach-cherry streusel cake recipe, aka Oma's pfirsich-kirsch-streuselkuchen,  that is covered in delicious butter streusel – a traditional German cake that's so easy to make. 

A 10-inch springform pan with a removable bottom is ideal. It makes serving so much easier.

Ingredients:

• ½ pound (225 grams) cherries, pitted (fresh or jarred)
• 18-ounce (510 grams) can of peach halves (or fresh)
• ⅞ cup (175 grams) granulated sugar
• 1 teaspoon (5 milliliters) vanilla
• ½ tablespoon (4 grams) cinnamon (optional)
• 1¾ cups (175 grams) ground almonds or hazelnuts
• 2½ cups (300 grams) flour, all-purpose
• 1 large egg
• 1 cup (225 grams) butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. If using jarred fruit, drain well.
3. Grease a 10-inch springform pan.
4. In a large bowl, mix sugar, cinnamon, ground nuts, and flour. Add egg and vanilla. Melt butter (in microwave) and add to bowl. Mix until crumbs are formed.
5. Press ¾ of the crumbs into a springform pan, including up the sides.
6. Put fruit into springform pan and distribute evenly.
7. Put the rest of the crumbs over top of fruit.
8. Bake for 40-50 minutes until the top is nicely browned. Place a baking sheet under the springform pan in case any butter oozes out.
9. Serve either warm or cold, with whipped cream or ice cream.

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