This is an old-fashioned fruit kuchen, a rich, buttery based dough, a layer of tart cherries mixed with an egg custard, and a streusel topping. This is a cherished family recipe originating from a friend of the family before WWII. Enjoy!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.

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  • With a pastry cutter, chop the unsalted butter into the flour mixture until it resembles coarse crumbs; mix in 1 egg and 1 tablespoon of milk, creating a dough; if dough seems dry and crumbly, mix in additional milk, a teaspoon at a time. Pat the dough into the prepared baking dish, and sprinkle the cherries evenly over the dough.

  • In a bowl, sift 3/4 cup of sugar with 2 tablespoons of flour; whisk in the 3 eggs and 3/4 cup of milk until smooth. Mix in cinnamon and nutmeg if desired; pour the mixture over the cherries. In a small bowl, using a pastry cutter, chop 2 tablespoons of butter with 1/2 cup of sugar and 1/2 cup flour until crumbly; sprinkle the streusel over the custard mixture.

  • Bake in the preheated oven until the custard is set and the streusel is lightly browned, 25 to 30 minutes. Serve warm or cold; refrigerate leftovers.

Nutrition Facts

203.8 calories; protein 3.4g 7% DV; carbohydrates 27.3g 9% DV; fat 9.4g 15% DV; cholesterol 59.3mg 20% DV; sodium 107mg 4% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2011
This is truely wonderful! It seemed like alot of work reading the recipe but it took no time at all. My husband loved it I loved it. I only made one change. Instead of white sugar in the final topping I used brown other than that no changes needed. LOVE...LOVE...LOVE it!!!=D Read More
(19)

Most helpful critical review

Rating: 2 stars
02/25/2015
Hubs said he thought this tasted better than it looked but I have to disagree. It's true it doesn't present well and I think it tastes about as good as it looks. The crust is very floury tasting and the topping really isn't a topping at all it just settles into the custard and sort of disappears. There isn't much cherry flavor the dominating flavor being the floury tasting crust. I'm afraid this was not a hit at all. Read More
(5)
14 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
07/02/2011
This is truely wonderful! It seemed like alot of work reading the recipe but it took no time at all. My husband loved it I loved it. I only made one change. Instead of white sugar in the final topping I used brown other than that no changes needed. LOVE...LOVE...LOVE it!!!=D Read More
(19)
Rating: 5 stars
09/05/2011
What a creamy and fruity treat this was. The only substitution I made was I used blueberries instead of cherries as I didn't have cherries. Otherwise wonderful as written. Read More
(12)
Rating: 5 stars
09/01/2012
This was so much fun to make! I am eating the Cherry Custard Kuchen right now as I review this amazing recipe. Fresh and hot out of the oven and I love it! Things I did different: I used fresh cherries instead of canned. I had a whole bag of cherries that my husband and I didnt touch-and I just couldnt throw them away. So I kept searching and searching until I came across this recipe. And I have to admit I was a little scared. I kept going back and forth and debating if I was brave enough to make it. And well I was lol. I really am shocked at how much I love this little dessert. I wasnt sure if my husband will like it but I'm about to take his dinner to his work (he works late tonight) and we'll see what he has to say. All I have to say is baby and I are really enjoying it! (4 months pregnant) If you are looking at this recipe thinking there is too much work involved I promise you-there isnt. And try something new I did and look I love it! Im a fan. xoxo happy eating! Read More
(8)
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Rating: 2 stars
02/24/2015
Hubs said he thought this tasted better than it looked but I have to disagree. It's true it doesn't present well and I think it tastes about as good as it looks. The crust is very floury tasting and the topping really isn't a topping at all it just settles into the custard and sort of disappears. There isn't much cherry flavor the dominating flavor being the floury tasting crust. I'm afraid this was not a hit at all. Read More
(5)
Rating: 5 stars
03/09/2012
Also works fantastically well in a standard crust. Very delicious and simple! Read More
(4)
Rating: 5 stars
03/15/2013
Our whole family loves this. Inspired by a German bakery by our home I gave this a try. Perfection. I only use 1 bowl and add a bit of vanilla to the custard. Not too sweet perfect and easy. Think your biggest challenge is finding the sour cherries. Try this. Thanks for sharing. Read More
(3)
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Rating: 5 stars
03/18/2013
Very tasty and easy to make. My only question is I'm not sure if I got the right texture for the custard. According to the recipe is the custard part suppose to come out more creamy or more cakey? Not sure if I word it right either. I baked it for 30 minutes and I'm not sure if I over cooked the custard. The Streusel layer also seems to have dissolved into the custard layer as I was sprinkling it on before baking is that what's suppose to happen? Read More
(2)
Rating: 4 stars
05/19/2013
Loved this! Absolutely wonderful and not hard to make. I found the recipe a couple weeks ago and have made this twice already. I am planning on making it again in a few days to take to work. I can honestly say it is one of the best cherry desserts ever! Read More
(2)
Rating: 3 stars
06/13/2015
Good low sugar - especially if you leave off the topping - dessert. I would've liked it thicker but it took longer than listed anyway so maybe that wouldn't be a good idea in reality. The crust is thick enough really - just like the photos - but I'd like more custard m'self. 'A little almond extract would be good in the custard I think. The crust is more crispy (in a good way) than usual pie crust. (Yes I know it's not a pie but I thought the crust would be pie-like.:D) The topping was a good ratio but I don't think it's needed. With the custard being wet then moist it's going to dissolve anyway. 'Think I'll try this with blues. Read More
(1)