Winter is here. The leaves have fallen off the trees; the views are stark and even a bit sad while the frosty weather has pushed most of us indoors until spring. But the arrival of bitter winds and freezing temperatures has another side; a sweet side. If there is ever a time for cakes, it is during the holidays! And boy do I have a cake for you…
The German Sour Cherry Cake has no equal. It is unlike any cake I have ever eaten. It is very German in that the cake itself is quite dry. In fact, it reminds me of a corn cakes texture without actually tasting like a corn cake. With every bite, however, you get a whole sour cherry that bursts with flavor and adds the perfect amount of moisture to the cake. This cake is beyond brilliant. Every time I take a bite I find myself with a huge smile on my face because it brings me such delight!
If you are a food lover and enjoy trying new recipes like us at the Wildberry, then you’ll appreciate what it’s like to try a new recipe and know instantaneously that the recipe is now a new staple or a classic within the home. And just like that, the German Sour Cherry Cake became a winter tradition in my home. I hope you enjoy this cake as much as we do!
GERMAN SOUR CHERRY CAKE
- 1 1/4 stick Unsalted Butter (room temperature)
- 3/4 cup Granulated Sugar
- 1/2 tsp. Lemon Zest
- 3 Eggs (room Temperature)
- Pinch Salt
- 1 1/2 cups All purpose Flour
- 2 Tbsp Baking Powder
- 4 Tbsp Milk
- 32 oz. sour cherries, drained of syrup, pitted and stemmed. (Trader Joes usually has sour cherry options. I pour the cherries into a strainer and rinse them with cool water) 32 oz of cherries comes to about 2 cups for this recipe once drained.
- Powdered Sugar
- Preheat your oven to 350 degrees Fahrenheit
- Grease an 11” springform pan
- Either with a beater or a blender, beat the butter, sugar and lemon zest until light and fluffy. You can do this part by hand but take much more work.
- Transfer butter mixture into a mixing bowl and whisk in one egg at a time to make sure the egg is fully incorporated.
- Stir your flour salt and baking powder together then slowly add into the butter and egg mixture.
- Add in the milk. Use another 1 to 2 tablespoons if your mixture looks too dry.
- Spread batter into greased springform pan.
- Scatter the sour cherries over the top of the batter evenly. These will sink in as the cake cooks. Do not try to push them in yourself.
- Bake for 40 minutes but no longer than 50. I have never needed to bake mine for longer than 40 minutes but ovens do vary.
- Once the cake has cooled and you have it on your serving tray of choice you can sift the powdered sugar onto the top of the cake.
