cherry streuselkuchen

I remember as a kid that my mom had a friend named Tammy.  I just loved her.  She always looked pretty, her food was delicious, and she bought me a hair bow once.  I guess it's pretty easy to win over a little girl when you've got hair bows! :)

We got this recipe from her, and I always loved it when my mom would make it.  That didn't happen often - it was a bit more involved than my busy mom had time for - but it was always such a treat.  The cake-like bottom with cherry filling and streusel topping just made me swoon.  I don't know why my mom cut it into small little bars - I always ate WAY more than just one serving.

Cherry Streuselkuchen

• 3 cans (14.5 oz. each) sour cherries, drained
• 4 cups flour
• 1 cup plus 1 T. sugar, divided
• dash salt
• 1 cup milk
• 2 packages active dry yeast
• 1 egg, room temperature
• 1/3 cup oil

For the crumb topping:

• 2 sticks unsalted butter
• 2 t. vanilla sugar (or a splash of vanilla or 1/2 t. vanilla powder)
• 1 1/3 cup sugar
• 2 cups flour

Place flour in the center of a large bowl.  Add 1 cup sugar around the outer edge of the flour.  Make a little well in the center, and add a dash of salt.  Heat milk in microwave for 1 1/2 minutes.  Dissolve yeast and 1 T. sugar in milk and stir.  Pour into well in center of flour.  Use fork to mix - some sugar and some flour will stay on the sides of the bowl.  Let rise for 45 minutes; dough will appear cracked. Combine egg and oil; pour into dough and stir.  Gather dough in the bowl, adding more flour if necessary.  Knead dough on a lightly floured counter.  Spread dough on a greased cookie sheet.  Spread cherries over the dough.To make crumb topping, combine butter, vanilla sugar, and sugar until creamy.  Add flour and crumble by hand or fork.  Sprinkle over top of cherries.  Preheat oven on lowest setting.  Bake cake in oven on lowest setting (warm) for 15 minutes.  Turn oven to 325 degrees and bake for 45 minutes or until light golden brown, checking after 30 minutes.