"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!" — bakerbee
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1 1/2 cups
sifted all-purpose flour
egg, slightly beaten
milk, or as needed
2 (16 ounce) cans
pitted sour cherries, drained
eggs at room temperature
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
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.
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!
Also works fantastically well in a standard crust. Very delicious and simple!
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!
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?
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Radio Days Cherry Custard Kuchen
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 85
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