This is an excellent German recipe - serves 12

You may want to serve this cake as it is for a brunch or with whipped cream for dinner dessert. In either case the cake should be served warm.

2 1/2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
1 cup (2 sticks) butter or margarine
1 1/2 cups sugar
3 large eggs
3 tablespoons kirsch (clear cherry brandy)
1 (16 ounce) can tart red pitted cherries (packed in water), well drained

Grease and flour a 9 inch springform pan. Prepare Streusel (recipe follows). On wax paper or in a bowl sift together flour, cornstarch and baking powder.

In the large bowl of an electric mixer at medium speed cream butter and sugar; beat in eggs, one at a time, until blended. Beat in kirsch. Add flour mixture; fold in with a rubber spatula. Turn into prepared pan.

Cover batter with cherries, leaving a 1/4 inch space at the edge. Sprinkle Streusel over top.

Bake in a preheated 375 degree oven until a cake tester inserted in the center comes out clean - 1 and 1/4 hours. With a small metal spatula, loosen edges and remove band. Serve warm with whipped cream flavored with vanilla and sweetened to taste.


In a small bowl stir together 1/4 cup all-purpose flour, 1/4 cup granulated sugar and 1 teaspoon cinnamon. With a pastry blender cut in 1/4 cup butter until coarse crumbs form.