I just ordered the book off your recommendation and the incredible looking sweets. I don’t usually like cherry in desserts, but I would totally make this.
Yes, I think we are allowed to eat this for breakfast (But I did feel guilty about it)!
Dana + Erin, I think you will really enjoy the book- it is pretty special.
That looks just DELICIOUS. I can’t wait to try this recipe – thanks! By the way, I use those same cherries from Trader Joe’s for a Hungarian sour cherry soup. It’s my mother-in-law Vera’s recipe – I think it’s on my LA Cooking Examiner column if you’re interested. Google “LA Cooking Examiner cherry soup” and you should find it.
this brings back memories of all the delicious cakes (kuchen) I ate when I used to live in Germany! I like how they are less sweet and are more fruit-focused than typical american style cakes
Also, if you like this style of german cake, you might consider looking up a recipe for Zwetschgenkuchen once plum season comes around. It’s best to use small, oval plums rather than the big juicy ones more common in the US.
I took a class with Carol Walter where she taught a tart really similar to this! So delicious and you’re totally right about her: a very sweet lady. Can’t wait to try out this recipe.
Yael, I am psychic!
Jen, Thanks for the tip, I will look up Zwetschgenkuchen (easy for you to say)
Claire, Thanks for confirming that Carole is sweet! Exciting that you took a class with her.
This Good German Girl can think of nothing better than a kuchen… let alone a sour cherry one. Can’t wait for those WI Door County cherries to be in season so that I can make up something like this.
This looks amazing! I’m wishing I still had sour cherries in the freezer from the market last summer-I don’t have a Trader Joes anywhere near me (SOB!). Any other ideas of cherries I could use?
Hi Michelle, if you can’t find Morello cherries online or at a specialty store (I also saw them at an eastern European market). Feel free to use a sour cherry preserves recipe, you can google around. Obviously, this will require some patience if sour cherries haven’t hit your market yet.
This is very gooood recipe, and it looks incredibly tasty. The cake resembles a bit French clafoutis, but addition of crust makes it much, much better. Really, great recipe, I am bookmarking this (I still have to wait for cherries, it is not a season yet).
Oh wow, that’s one of the books I own but haven’t yet explored. I still have farmers market cherries in the freezer-in juice, not syrup. Will the texture of the two kinds of cherries differ? I assume I would adapt by adding more sugar. Any ideas about how much add’l sugar. or should I just add to taste?
That looks incredible! I applaud you – I love to bake, but am a bit lazy if a recipe calls for too many steps, so would probably put this recipe in the too hard basket – however, upon re reading the recipe, maybe I could stretch myself this once, it looks so good…….
Carollina, It is hard to say. Taste your cherries and see how much sugar they need. I don’t like things very sweet so I would start with a couple of tablespoons. I think this will work just fine with fresh cherries, but I haven’t tried it yet. Let me know how it goes if you get to it before me.
Kate, This one really is easy, just a few steps. I promise it looks much worse than it is.
Tara, more ideas for dough soon. It can be refrigerated for up to 3 days or frozen.
Hi Tim!
I will try this with frozen cherries from last season. Can’t wait to make this. The recipe will go in the recipe box along with the Byerly’s Triple Berry Coffee Cake, my Raspberry Coffee Cake, as well as the Apple Nut Sour Cream Coffee Cake. Your food blog is absolutely the best.
Whew! that is a long recipe. I’ve been craving sour cherries something fierce, and those pictures make kuchen look SO GOOD, but I’m not sure I can handle it! We’ll see, I’ll have to get my hands on some sour cherries first though. Thanks for the recipe!
WOW that is a long recipe, but it looks too good not to try. Must make it when I have a little extra time at hand. Now heading over to carole walter’s site.
Ingrid, apples would be great. In the book, Water has a variation for a caramel apple kuchen which sounds fantastic. I look forward to trying it when autumn rolls around again.
I’ve never seen a kuchen recipe so close to the one my great-aunt makes. She doesn’t use the streusel topping but maybe I can be untraditional and try it. Thanks for sharing!
PS I’ve used all kinds of fruit in my kuchen. Apples, cherries, apricots, and prunes are all delicious.
This is a really spectacular recipe. I have been eyeing it for a month or so and finally got around to it this weekend; it was a huge hit with my husband who has some Midwestern German in his roots. I found it just easier to halve the sweet dough recipe so as not to need to deal with storing and using up the other half. Thanks!
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Dana says:
May 11th, 2010 at 6:36 am
This looks *amazing*. There’s a TJ’s one block from me. I may have to pick up some cherries today…
Erin Blogavich says:
May 11th, 2010 at 8:37 am
WOW. I’m looking for a copy of this book asap. Yum!
Dana says:
May 11th, 2010 at 8:42 am
I just ordered the book off your recommendation and the incredible looking sweets. I don’t usually like cherry in desserts, but I would totally make this.
The French says:
May 11th, 2010 at 8:57 am
That crust looks insane!!!!! Why do I not have a slice of this now with my coffee?
Wait, we are allowed to eat this for breakfast, right?
Tim says:
May 11th, 2010 at 9:01 am
Yes, I think we are allowed to eat this for breakfast (But I did feel guilty about it)!
Dana + Erin, I think you will really enjoy the book- it is pretty special.
Erika - In Erika's Kitchen says:
May 11th, 2010 at 9:13 am
That looks just DELICIOUS. I can’t wait to try this recipe – thanks! By the way, I use those same cherries from Trader Joe’s for a Hungarian sour cherry soup. It’s my mother-in-law Vera’s recipe – I think it’s on my LA Cooking Examiner column if you’re interested. Google “LA Cooking Examiner cherry soup” and you should find it.
Tim says:
May 11th, 2010 at 9:16 am
Sour cherry soup sounds like something I need to try! Thanks for the tip.
Heather @ chik n pastry says:
May 11th, 2010 at 9:40 am
oh man oh man. i don’t care how much work that is – i want to leave my job and make it now!!!!
Caroline Shields @ carolineskitchentable says:
May 11th, 2010 at 10:21 am
Need to make! Might be my new craving for the last two months of pregnancy.
Tim says:
May 11th, 2010 at 10:22 am
Oh, Caroline, I wish I had that excuse! Enjoy!
Yael says:
May 11th, 2010 at 10:33 am
Wow, does that look sooo delicious! How did you know I needed a recipe for cherry filling? Thanks- perfect timing!
Jen (Modern Beet) says:
May 11th, 2010 at 11:02 am
this brings back memories of all the delicious cakes (kuchen) I ate when I used to live in Germany! I like how they are less sweet and are more fruit-focused than typical american style cakes
Also, if you like this style of german cake, you might consider looking up a recipe for Zwetschgenkuchen once plum season comes around. It’s best to use small, oval plums rather than the big juicy ones more common in the US.
Claire says:
May 11th, 2010 at 12:55 pm
I took a class with Carol Walter where she taught a tart really similar to this! So delicious and you’re totally right about her: a very sweet lady. Can’t wait to try out this recipe.
Tim says:
May 11th, 2010 at 12:58 pm
Yael, I am psychic!
Jen, Thanks for the tip, I will look up Zwetschgenkuchen (easy for you to say)
Claire, Thanks for confirming that Carole is sweet! Exciting that you took a class with her.
TaraTakesCake says:
May 11th, 2010 at 2:59 pm
looks delicious! what can one do with the other half of the dough? freeze it? what else can it be used for?
lo says:
May 11th, 2010 at 3:02 pm
This Good German Girl can think of nothing better than a kuchen… let alone a sour cherry one. Can’t wait for those WI Door County cherries to be in season so that I can make up something like this.
Michelle says:
May 11th, 2010 at 3:40 pm
This looks amazing! I’m wishing I still had sour cherries in the freezer from the market last summer-I don’t have a Trader Joes anywhere near me (SOB!). Any other ideas of cherries I could use?
Tim says:
May 11th, 2010 at 3:43 pm
Hi Michelle, if you can’t find Morello cherries online or at a specialty store (I also saw them at an eastern European market). Feel free to use a sour cherry preserves recipe, you can google around. Obviously, this will require some patience if sour cherries haven’t hit your market yet.
Magdalena says:
May 11th, 2010 at 3:45 pm
This is very gooood recipe, and it looks incredibly tasty. The cake resembles a bit French clafoutis, but addition of crust makes it much, much better. Really, great recipe, I am bookmarking this (I still have to wait for cherries, it is not a season yet).
Carollina says:
May 11th, 2010 at 4:42 pm
Oh wow, that’s one of the books I own but haven’t yet explored. I still have farmers market cherries in the freezer-in juice, not syrup. Will the texture of the two kinds of cherries differ? I assume I would adapt by adding more sugar. Any ideas about how much add’l sugar. or should I just add to taste?
Kate says:
May 11th, 2010 at 4:52 pm
That looks incredible! I applaud you – I love to bake, but am a bit lazy if a recipe calls for too many steps, so would probably put this recipe in the too hard basket – however, upon re reading the recipe, maybe I could stretch myself this once, it looks so good…….
Tim says:
May 11th, 2010 at 5:40 pm
Carollina, It is hard to say. Taste your cherries and see how much sugar they need. I don’t like things very sweet so I would start with a couple of tablespoons. I think this will work just fine with fresh cherries, but I haven’t tried it yet. Let me know how it goes if you get to it before me.
Kate, This one really is easy, just a few steps. I promise it looks much worse than it is.
Tara, more ideas for dough soon. It can be refrigerated for up to 3 days or frozen.
Ivonne says:
May 11th, 2010 at 7:54 pm
Isn’t Carole the best?! I have this book and know it’s pleasures very well! Lovely kuchen!
Alanna says:
May 12th, 2010 at 12:09 am
Oh, Oh my. Oh that just looks like HEAVEN. Streusel, sour cherries, gooey pastry cream… oooonnnnggggg…
Jennifer says:
May 12th, 2010 at 7:25 am
I love this book, too. I may have to make this cake with the rest of the cherries in the freezer from last summer!
Martin says:
May 12th, 2010 at 10:10 am
i am going to try this with blackberries – they are abundant right now!!
Judy says:
May 13th, 2010 at 7:36 pm
Hi Tim!
I will try this with frozen cherries from last season. Can’t wait to make this. The recipe will go in the recipe box along with the Byerly’s Triple Berry Coffee Cake, my Raspberry Coffee Cake, as well as the Apple Nut Sour Cream Coffee Cake. Your food blog is absolutely the best.
Kirstin says:
May 14th, 2010 at 7:04 pm
Whew! that is a long recipe. I’ve been craving sour cherries something fierce, and those pictures make kuchen look SO GOOD, but I’m not sure I can handle it! We’ll see, I’ll have to get my hands on some sour cherries first though. Thanks for the recipe!
ingrid says:
May 16th, 2010 at 11:53 am
Okay, you’ve convinced me….next time I’m at the book store I’ll have to check out her cookbook.
This sounds heavenly but I’ll be honest I’m thinking berries instead of cherries and I’m pretty certain apple would be good too.
~ingrid
Julie says:
May 16th, 2010 at 7:20 pm
I LOVE the look of this! Sadly I’m afraid I would eat the entire thing.
The Purple Foodie says:
May 17th, 2010 at 10:54 am
WOW that is a long recipe, but it looks too good not to try. Must make it when I have a little extra time at hand. Now heading over to carole walter’s site.
Tim says:
May 18th, 2010 at 6:22 am
Ingrid, apples would be great. In the book, Water has a variation for a caramel apple kuchen which sounds fantastic. I look forward to trying it when autumn rolls around again.
Sarah says:
September 2nd, 2011 at 11:28 am
I’ve never seen a kuchen recipe so close to the one my great-aunt makes. She doesn’t use the streusel topping but maybe I can be untraditional and try it. Thanks for sharing!
PS I’ve used all kinds of fruit in my kuchen. Apples, cherries, apricots, and prunes are all delicious.
Vanessa says:
January 9th, 2018 at 1:35 pm
This is a really spectacular recipe. I have been eyeing it for a month or so and finally got around to it this weekend; it was a huge hit with my husband who has some Midwestern German in his roots. I found it just easier to halve the sweet dough recipe so as not to need to deal with storing and using up the other half. Thanks!
Tim says:
January 9th, 2018 at 1:54 pm
Hi Vanessa! So glad you liked it! It remind me to make it again.