Kirschtorte — Print Recipe — The Culinary Codex

A moist butter cake studded with fresh cherries and topped with streusel crumble, a beloved Liechtensteiner summer dessert using local fruit.

Ingredients

200g butter, softened
150g sugar
3 eggs
250g all-purpose flour
2 tsp baking powder
100ml milk
1 tsp vanilla extract
500g fresh sweet cherries, pitted
For streusel: 80g flour
For streusel: 50g sugar
For streusel: 40g cold butter
Powdered sugar for dusting

Instructions

1 Preheat oven to 175 degrees. Cream softened butter and sugar with an electric mixer until light and fluffy, about four minutes.
2 Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
3 Fold in flour and baking powder alternately with milk until a smooth batter forms. Do not overmix.
4 Pour batter into a greased and floured springform pan. Scatter pitted cherries evenly over the top, pressing slightly into batter.
5 Make streusel by rubbing cold butter into flour and sugar with fingertips until crumbly. Sprinkle over the cherries.
6 Bake for forty-five minutes until golden and a skewer comes out clean. Cool in pan ten minutes, then release and dust with powdered sugar.

Did You Know?

Cherry trees line many streets in Liechtensteiner villages, and neighbors often share their harvest to ensure everyone can bake Kirschtorte in season.