Cherry Streusel Cake with Chocolate

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Nothing is better than a sweet juicy cherry cake with crunchy, buttery crumbs on top. Whether you use fresh, frozen or canned cherries, this German coffee cake / Kirschstreuselkuchen is packed full of delicious cherry and chocolate flavours and great for afternoon tea, or as a snack. I used 100 grams of raw sugar for the cake, but if you prefer it sweeter, use up to 150 grams.

 

Batter	Streusel
350 g Cherries, pitted (don't thaw if using frozen one or the canned one) 3 Eggs, at room temperature 100 g Raw sugar (or up to 150 g) 1 Vanilla bean, split and seeds scraped out 150 ml Mild olive oil 250 g White spelt flour 1 package Vanilla pudding powder 2 tsp Baking powder 100 g Chocolate of your choice (I used white chocolate), chopped	50 g Butter, softened 50 g Raw sugar 100 g White spelt flour

1. Wash, dry and pit the cherries, or, if from a jar, drain them. Set aside. Don't thaw if using the frozen one. Line a heart-shaped or round springform tin with baking paper. Preheat the oven to 180C/350F.
2. To prepare the streusel, mix softened butter with sugar and flour until streusel forms. I store it in the fridge while preparing the batter.
3. Split the vanilla bean in half and scrape out the seeds. Beat the eggs with the raw sugar and vanilla seeds until fluffy. Add the oil and beat to combine.
4. Mix the spelt flour, vanilla pudding powder and baking powder in a bowl. Slowly mix the flour mixture into the egg mixture. Fold in chopped chocolate.
5. Pour the batter into the prepared springform pan. Top the batter with the pitted cherries. Spread the streusel over the cherries.
6. Bake the cake in the middle of hot oven for 45-55 minutes or until the top is golden brown and a wooden toothpick inserted near the center comes out clean.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com