German Sour Cherry Cake recipe!

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

 

  1. Preheat your oven to 350 degrees Fahrenheit
  2. Grease an 11” springform pan
  3. 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.
  4. Transfer butter mixture into a mixing bowl and whisk in one egg at a time to make sure the egg is fully incorporated.
  5. Stir your flour salt and baking powder together then slowly add into the butter and egg mixture.
  6. Add in the milk. Use another 1 to 2 tablespoons if your mixture looks too dry.
  7. Spread batter into greased springform pan.
  8. 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.
  9. 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.
  10. 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.

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