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Peach Cherry Streusel Cake (Pfirsich-Kirsch-Streuselkuchen)
by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.
This German Cherry Peach Tart with Streusel is a quick and simple way to enjoy your fruit. Top with whipped cream or ice cream, it's divine!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 springform 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.
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 them into boiling water to help loosen the peel.
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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 anyway.
Ready to make this cake?
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.
Prep Time:
15 minutes
Bake Time:
50 minutes
Total Time:
1 hour 5 minutes
Servings:
Makes 10-12 servings
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:
- Preheat oven to 375°F (190°C).
- If using jarred fruit, drain well.
- Grease a 10-inch springform pan.
- 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.
- Press ¾ of the crumbs into a springform pan, including up the sides.
- Put fruit into springform pan and distribute evenly.
- Put the rest of the crumbs over top of fruit.
- 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.
- Serve either warm or cold, with whipped cream or ice cream.
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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.
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