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Radio Days Cherry Custard Kuchen

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Radio Days Cherry Custard Kuchen



Ingredients :

  • 1 ½ cups sifted all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter
  • 1 egg
  • slightly beaten
  • 1 tablespoon milk
  • or as needed
  • 2 (16 ounce) cans pitted sour cherries
  • drained
  • ¾ cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs at room temperature
  • ¾ cup milk
  • 1 pinch ground cinnamon (Optional)
  • 1 pinch ground nutmeg (Optional)
  • 2 tablespoons butter
  • ½ cup white sugar
  • ½ cup all-purpose flour
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.
  • 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.
  • 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.
  • 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.
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