German Streusel Cake with Cherries

Ingredients

• 3.5 cup all-purpose flour (Divided between the cake and streusel)
• 0.75 cup granulated sugar (Divided between the cake and streusel)
• 2.25 tsp instant yeast (For the yeasted cake dough)
• 1 tsp fine salt (Divided between the cake and streusel)
• 0.75 cup whole milk (Lukewarm, about 100–110°F (38–43°C))
• 1 large egg (At room temperature)
• 10 tbsp unsalted butter (At room temperature; divided between cake and streusel)
• 4 cup fresh or frozen pitted cherries (If frozen, use without thawing; pat fresh cherries dry)
• 0.5 cup brown sugar (For the streusel)
• 0.5 cup almonds (Finely chopped or ground, for the streusel)
• 1 tsp vanilla extract (For the streusel or cake)
• 2 tbsp powdered sugar (Optional, for serving)

Steps

1. 1

   Make the streusel. In a medium bowl, combine about 1½ cups of the flour, the brown sugar, chopped or ground almonds, and a pinch of the salt. Add about 6 tablespoons of the room-temperature butter and the vanilla, then rub or pinch the mixture together until it forms irregular moist crumbs. Do not overmix into a smooth dough.

2. 2

   Cover the streusel and refrigerate it until firm, at least 30 minutes. Keeping it cold helps the crumbs retain their shape during baking.

3. 3

   Make the cake dough. In the bowl of a stand mixer fitted with the dough hook, combine the remaining flour, granulated sugar, instant yeast, and remaining salt. Add the lukewarm milk, egg, and remaining room-temperature butter.

4. 4

   Mix on low speed until the ingredients come together, then increase to medium and knead for about 5 minutes, until the dough is smooth, elastic, and slightly tacky. Scrape down the bowl as needed.

5. 5

   Coat a 9-by-13-inch baking pan with butter or baking spray. Transfer the dough to the pan and, using lightly buttered or damp fingers, pat and gently stretch it into an even layer covering the bottom. If the dough resists, let it rest for 5 minutes and continue rather than forcing it.

6. 6

   Cover the pan tightly and refrigerate the dough for a slow, cold rise until noticeably puffy, about 2 hours or overnight. For a same-day version, cover and let it rise at room temperature for 20 to 30 minutes instead.

7. 7

   About 30 minutes before baking, heat the oven to 350°F (180°C). If using refrigerated streusel, leave it chilled until the cake is ready to assemble.

8. 8

   Add the cherries to the risen dough in an even layer. If using frozen cherries, scatter them over the dough while still frozen; avoid piling them in one area.

9. 9

   Break the chilled streusel into bite-size crumbs and distribute it evenly over the cherries. For the same-day rising method, remove the streusel from the refrigerator so it is workable before topping the cake.

10. 10

    Bake on the center oven rack for about 30 to 40 minutes, rotating the pan once, until the streusel is golden brown, the cake is puffed, and a toothpick inserted into the cake portion comes out without wet dough. The cherries should be bubbling lightly.

11. 11

    Transfer the pan to a rack and cool the cake completely before slicing. Serve at room temperature, optionally dusted with powdered sugar; the crumb and topping are best once fully cooled.

Notes

Bring the butter to room temperature for both the cake and streusel. The cold rise may be done overnight, making it convenient to bake the cake the morning it is served. Leftovers can be kept covered at room temperature for a couple of days, although the streusel will soften slightly. Allow the cake to cool completely before serving.

Nutrition per serving

• dessert
• German
• yeasted cake
• streusel
• cherry
• baked
• vegetarian
• make-ahead