Radio Days Cherry Custard Kuchen

Radio Days Cherry Custard Kuchen

bakerbee 4

"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!"

Ingredients 55 m {{adjustedServings}} servings 204 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.
  2. 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.
  3. 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.
  4. 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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Reviews 10

  1. 11 Ratings


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!