Radio Days Cherry Custard Kuchen

This vintage cherry dessert tops a buttery cake layer with cherries, a creamy custard, and streusel for the final touch.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 204 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 tablespoon milk, or as needed
• 1 egg, slightly beaten
• 3 eggs at room temperature
• 2 (16 ounce) cans pitted sour cherries, drained
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.75 cup white sugar
• 0.75 cup milk
• 0.75 cup unsalted butter
• 0.75 teaspoon baking powder
• 1.5 cups sifted all-purpose flour

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.