Cathie’s Streuselkuchen mit Sauerkirschen
(Sour Cherry Crumb Cake)
In one of mine and Cathie’s conversations we began to talk about the German language. I have been studying German for years and Cathie told me that she used to be involved in the German language program in the school district where she taught, as well as a German language summer camp. After our conversation, she was kind enough to send me her own recipe for sour cherry crumb cake, a beloved German dessert.
Recipe Roots: Cathie Huber has been finding her passion in the kitchen all her life. She was taught the basics from her mother, but her fascination with making delicious creations developed when she was a teenager. Cathie would clip recipes from magazines and make her family taste-test them (something her father didn’t always love). She is an avid cook but has found baking to be her favorite. Cathie’s nickname is “Pie Lady” for a reason!
2 cups flour
½ cup sugar
¼ tsp. cinnamon
⅛ tsp. nutmeg
1 stick margarine
- Stir together flour, sugar, a pinch of salt, cinnamon, and nutmeg in a bowl.
- Melt the stick margarine.
- Work into the flour mixture with a pastry blender until evenly crumbly.
1 can sour cherries (16 oz.)
1 box yellow cake mix (preferably the kind with pudding in the mix)
*Ingredients typically needed for a cake mix are eggs, oil, and water.
Two 9” cake pans (preferably pans with removable bottoms)
- Preheat the oven to 350oF.
- Drain 1 can (16 oz.) sour cherries.
- Grease and sugar two 9” cake pans.
- Prepare cake batter for 1 box of yellow cake mix according to package directions.
- Add drained cherries to batter, mixing in gently.
- Pour into prepared pans.
- Divide topping between the 2 pans.
- Bake at 350oF 35 – 40 minutes, or until a toothpick or blade of a knife comes out clean.
- Cool 10 minutes on racks.
- Remove sides and cool completely.
Thank you, Cathie, for your recipe!