Crumble Pudding Cake
There’s something timeless and comforting about a good Kaffeeklatsch—gathering with friends over steaming cups of coffee, sharing stories, laughter, and of course, cake. Recently, I hosted one of these cherished afternoons, and the star of the table was a dessert that checks every box for a perfect coffee cake: my Streusel Pudding Cake with tart cherries.
It’s easy to bake, tastes wonderful, and—most importantly—feeds a crowd. The combination of creamy pudding, buttery Streusel, and juicy fruit makes it irresistible. And the best part? Much of it can be prepared the day before, leaving you free to enjoy the company.
Prepare vanilla pudding (cooking type) as package direction. Let cool 
Prepare the crumble by beating the butter and sugar 
Add the flour to the butter and sugar mixture 
Prepare the short crust by beating egg, butter, sugar. Add the flour, baking powder 
Place short crust dough to baking pan and press down, make a rim 
Place the pudding on top of short crust dough 
Place the pudding on top of short crust dough 
Place the drained cherries on top of the pudding 
Place crumbles on top of the pudding 
Place crumbles on top of the pudding 
Bake Cake at 355 F for about 50 min. 
Remove cake from oven and let cool 
Crumble Pudding cake, Streusel Pudding kuchen
The Night Before: Pudding and Crumbs
To make things smooth on the day of the Kaffeeklatsch, I started the night before by preparing the pudding. I cooked it using pudding powder, milk, and sugar according to the package instructions. Dr. Oetger Vanilla Pudding (cooking type) can be bought here on Amazon.
After cooking the pudding, to prevent skin from forming on top, the pudding surface can be covered with food safe cling film or Alu-foil. It is important that the foil is placed directly on top of the pudding and that there are no air bubbles underneath. Then let it cool completely in the fridge.This step gives the pudding time to set and makes it easier to spread later.
Make the Streusel crumbs in advance:
• Mix sugar with soft butter
• Slowly stir in flour until crumbly
Soft room temperature butter is the best way to work with the crumbles. Prepare the crumble in time and put it in the fridge for 30 minutes so that it keeps its shape. Only then spread it over the pudding layer.
The Morning of: Shortcrust and Assembly
With the pudding and crumbs ready, I turned to the shortcrust base:
• In a bowl, I whisked together 1 egg and sugar
• Slowly added flour and baking powder, stirring and kneading until a smooth dough formed
I greased my springform pan (8″ or 10″) with vegetable oil, pressed the dough into the bottom, and formed a rim around the edge. A few fork holes in the base help prevent bubbling. I chilled the pan with the dough for 10 minutes while preheating the oven to 355°F (180°C).
Layering the Cake
Once the dough was cool, I stirred the pudding to make it smooth and spread it evenly over the base. Then came the fruit—tart cherries, drained and scattered generously across the pudding. You can also use apricot or peach slices for a sweeter variation.
Finally, I topped everything with the chilled Streusel crumbs, gently pressing them into place.
Baking and Serving
The cake baked for 45 to 50 minutes until the top was golden and the edges crisp. For extra crispy crumbles, spray a little ice-cold water on the cake just before the end of the baking time.
As it cooled, the aroma filled the kitchen—vanilla, butter, and fruit mingling in the air.
I served it slightly warm, dusted with powdered sugar, alongside fresh coffee and good conversation. Every slice was met with delight—creamy pudding, tangy cherries, and crunchy Streusel in perfect harmony.
A Cake That Brings People Together
This Streusel Pudding Cake isn’t just a recipe—it’s a celebration of togetherness. It’s the cake that invites people to linger at the table. They refill their cups and share a little more of themselves.
If you’re planning your own Kaffeeklatsch or simply want a comforting bake for a cozy afternoon, I hope this cake finds its way into your kitchen.
Streusel (Crumb) Pudding cake
Ingredients
- Shortcrust pastry:
- 1 cup flour
- 1 egg
- 5 tbsp sugar
- One stick or 8 tbsp butter (room temperature)
- 1 pinch baking powder
- Filling:
- 1 pack vanilla pudding powder (cooking type)
- 500 ml milk
- 3 tbsp sugar
- Streusel:
- 1 cup flour
- 1 stick or 8 tbsp butter (room temperature)
- 8 tbsp sugar
- 1 jar of fruit or berries of choice, drained or fresh
Dr. Oetger Vanilla Pudding (cooking type) can be bought here on Amazon
To save time, the Pudding and Streusel can be made a day before and refrigerated.
Instructions
- Cook a pudding from the pudding powder, milk and sugar according to the instructions on the package and let it cool (make it the the night before?).
- Make the streusel-crumbs first, or the day before:
- Mix the sugar with the butter, then slowly add the flour while stirring until it forms crumbs.
- Place crumbs in the refrigerator at least 30 min.
- Shortcrust pastry:
- Add 1 egg to the bowl, then the sugar, stir with whisk.
- Add slowly the flour and baking powder, stir and knead.
- Crease or spray Springform with vegetable oil.
- Place into creased Springform (8″ or 10″).
- Place into Springform, press down and form a rim.
- Make holes with a fork on the bottom.
- Cool Springform with dough in refrigerator for 10 min.
- Now preheat oven to 355 F.
- Remove the pudding from the refrigerator and stir to make it smooth.
- Spread the pudding on the cooled shortcrust pastry base and smooth the top with a spatula.
- Put the drained cherries or apricots/peach slices on top.
- Remove the crumbles from the refrigerator and place over the pudding/fruit.
- Bake at 355 F top and bottom heat, 45 – 50 min.
Notes
If you like it sweeter, you could cover cake with powdered sugar or a sugar glaze.
