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1
Mix and Knead the Dough
15 Mins
Room temperature, about 22°C (72°F)
Stir the crumbled yeast into the lukewarm milk with 40g of the sugar and the vanilla, and leave for 5 minutes until foamy. Tip 300g of the flour and 4g of the salt into a bowl, add the yeast milk and the beaten egg, and mix to a shaggy dough. Knead in the softened butter, a few cubes at a time, for 8 to 10 minutes until the dough is smooth, soft and slightly tacky.
If the dough sticks to the bowl, knead on an oiled surface — extra flour makes a tough cake.
Done when: The dough is smooth, elastic and springs back when poked.
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2
Leave the Dough to Rise
60 Mins
Warm place, about 25°C (77°F)
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth and leave in a warm, draught-free place for 60 minutes until doubled in size. Grease a 30 x 20 cm baking tray and line it with baking paper while you wait.
A turned-off oven with the light on is a reliable warm spot for rising.
Done when: The dough has doubled and holds a dent when poked gently.
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3
Make the Streusel and Ready the Cherries
10 Mins
Room temperature, about 22°C (72°F)
Rub the cold diced butter into the remaining 200g flour with 100g sugar, 1g salt and the cinnamon, using your fingertips, until the mixture forms chunky, pea-sized crumbs. Toss the drained cherries with the cornflour and the 2 tablespoons of reserved cherry juice until lightly coated.
Keep the streusel crumbs chunky — fine crumbs melt into the cake instead of staying crisp.
Done when: The streusel holds together in clumps when squeezed and the cherries are evenly dusted.
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4
Shape the Base and Add the Cherries
10 Mins
Room temperature, about 22°C (72°F)
Knock the risen dough back gently, press it evenly into the lined tray, right into the corners, and prick it a few times with a fork. Scatter the cherries in a single even layer over the dough, leaving the edges of the tray clear.
Press the dough out with oiled fingertips rather than a rolling pin — it is softer and easier to control.
Done when: The base is even, about 1 cm thick, with cherries spread edge to edge.
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5
Top with Streusel and Bake
40 Mins
180°C (350°F)
Scatter the streusel thickly and evenly over the cherries, then bake in the middle of the oven at 180°C (350°F) for 35 to 40 minutes until the topping is deep golden and the cherry juices bubble at the edges. A skewer pushed into the base should come out clean.
If the top browns too fast, lay a sheet of foil loosely over the tray for the last 10 minutes.
Done when: The streusel is crisp and deep golden, the cherries bubble, and the base is cooked through.
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6
Cool and Cut into Squares
15 Mins
Room temperature, about 22°C (72°F)
Leave the cake in the tray for 15 minutes, then lift it out on the baking paper and cool on a wire rack for at least 10 more minutes. Cut into 12 squares with a sharp knife, wiping the blade between cuts.
Cutting while still warm gives ragged edges — patience keeps the squares neat.
Done when: The squares hold their shape, the base is set, and the streusel stays crisp.
auto_awesome Finishing Touches & Plating
Serve the german cherry cake slightly warm or at room temperature, plain or with a spoonful of whipped cream, and a cup of coffee alongside.
Germany
3h 30m
