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Square Cherry Kuchen Bars with crumbly streusel topping arranged on parchment paper with fresh cherries scattered around.
Daniel

Cherry Kuchen Bars

Buttery German-inspired cake bars with a tender crumb, sweet cherry filling, and irresistible streusel topping that taste like summer in the Midwest.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: German-American, Midwestern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 0.75 cup unsalted butter softened (1.5 sticks)
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup sour cream full-fat
For the Cherry Filling
  • 21 oz tart cherry pie filling 1 can, or 2.5 cups homemade
  • 0.25 tsp almond extract optional but recommended
For the Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 4 tbsp unsalted butter cold, cubed
  • 0.25 cup sliced almonds optional

Equipment

  • 9x13-inch Baking Pan
  • Electric Mixer
  • Medium saucepan

Method
 

Prep and Make the Batter
  1. Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then beat in eggs one at a time until fully incorporated. Mix in vanilla.
  3. Whisk together flour, baking powder, and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour. Mix on low just until combined - do not overmix. The batter will be thick.
  4. Spread batter evenly in prepared pan. Dollop cherry pie filling over the batter, then gently swirl with a knife to create a marbled effect, keeping most of the cherries toward the center. Sprinkle with almond extract if using.
  5. In a small bowl, combine flour, both sugars, and cold butter. Use your fingers or a pastry cutter to work the butter in until crumbly with pea-sized pieces. Scatter evenly over the cherries, then top with sliced almonds if desired.
  6. Bake 35-40 minutes until the top is golden brown and a toothpick inserted in the cake portion comes out clean. Cool completely in the pan on a wire rack, at least 30 minutes, before lifting out and cutting into squares.

Notes

For the best texture, use full-fat sour cream and do not overmix the batter once the flour goes in. If using homemade cherry filling, cook 3 cups pitted tart cherries with 0.5 cup sugar and 2 tbsp cornstarch until thickened, then cool completely before using. These bars keep well covered at room temperature for 2 days, or refrigerate for up to 5 days - the flavor actually improves overnight.