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!"


55 m servings 204 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 59 mg
  • 20%
  • 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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Your rating



  1. 12 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...

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...

Hubs said he thought this tasted better than it looked, but I have to disagree. It's true, it doesn't present well and I think it tastes about as good as it looks. The crust is very floury ta...

Also works fantastically well in a standard crust. Very delicious and simple!

Loved this! Absolutely wonderful and not hard to make. I found the recipe a couple weeks ago and have made this twice already. I am planning on making it again in a few days to take to work. ...

Very tasty, and easy to make. My only question is I'm not sure if I got the right texture for the custard. According to the recipe, is the custard part suppose to come out more creamy or more ca...

Our whole family loves this. Inspired by a German bakery by our home, I gave this a try. Perfection. I only use 1 bowl and add a bit of vanilla to the custard. Not too sweet, perfect and easy. T...

Good, low sugar - especially if you leave off the topping - dessert. I would've liked it thicker, but it took longer than listed anyway so maybe that wouldn't be a good idea in reality. The cr...