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

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

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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. 

Using cherries and peaches in combination makes this cake extra special. A 10-inch spring-form pan with a removable bottom is ideal. It makes serving so much easier.

If you happen to have a tart pan with a removable bottom, that's great too. Then the edge will have a pretty fluted look.

For this cake, you can use all cherries or all peaches. You can even try it with other fruits. Use the combinations that you like best. 

I'll restate my standard warning for "streusel" cakes. The streusel topping is SO delicious, even un-baked, that it often finds its way into stray little mouths that might be near :-)

Have a hankering for more desserts made with streusel? Check out this refreshing recipe, simple to the cherry cake. 

Fresh cherries are best. Wash and pit them. You can use jarred or canned ones, but fresh is best.

Be careful with both though. I've found pits in jarred and canned ones, usually when eating. I always tell my guests to be careful when eating something with cherries. Just in case!

For the peaches, using canned peach halves is fine. If using fresh, peel them first by briefly plunging into boiling water to help loosen peel.

Grab your copy of Oma's favorites in her Special Occasion German Cakes & Tortes e-Cookbook.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Oma Says:

I  found that I needed to put a baking sheet under the springform pan. Sometimes the butter comes oozing out of the pan during baking and smokes if it drips onto the bottom of the oven.

Perhaps it's just my pan, but it's always safer to use a baking sheet under your springform pan anyways.

Ready to make this cake?

Print Recipe

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 spring-form pan with a removable bottom is ideal. It makes serving so much easier.

Prep Time 15 minutes

Bake Time 50 minutes

Total Time 65 minutes

Servings:

Makes 10 - 12 servings

Ingredients:

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

Instructions:

1. Preheat oven to 400°F.
2. If using jarred fruit, drain well.
3. Grease a 10-inch springform pan.
4. In 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 crumbs into spring-form pan including up the sides.
6. Put fruit into springform pan and distribute evenly.
7. Put rest of crumbs over top of fruit.
8. Bake for 40 - 50 minutes until top is nicely browned. Place baking sheet under springform pan in case any butter oozes out.
9. Serve either warm or cold, with whipped cream or ice cream.

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

By Oma Gerhild Fulson

Here's an easy Cherry Tart recipe with peaches that is covered in delicious butter streusel - a traditional German cake that's so easy to make.

Ingredients: cherries, peaches, sugar, vanilla, cinnamon, ground almonds, all-purpose flour, egg, butter,

For the full recipe, scroll up ...

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.