Go Back
+ servings
Print

German Sour Cherry Cake

A delicious and easy cake.
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 1/4 sticks unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 3 eggs, room temperature
  • pinch salt
  • 1 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 to 4 tablespoons milk
  • 1 jar (16 oz) well drained sour cherries
  • 2 to 4 tablespoons powdered sugar

Instructions

  • Preheat the oven to 350 degrees
  • Spray or grease the inside of an 11'' springform pan
  • Beat the butter, sugar and lemon zest with a mixer until light and fluffy, around 5 minutes. Scrape down the sides and under the beaters occasionally.
  • Slow the mixer down, and add the eggs one at a time, beat until they are incorporated.
  • Combine the flour, salt and baking powder, slowly add to the sugar/butter/eggs mixture, alternate with a bit of milk if it looks too dry.
  • The batter should be a bit stiff, but not too stiff... And it shouldn't be liquid. I find that 2 tablesoons of milk is usually enough, on the average day. You may need more or less depending on the humidity. Spread the batter into the prepared pan.
  • Scatter the drained cherries across the batter... don't push them down into the batter, and try to keep them off the edge. The ones on the edge get really dark.
  • Bake for 40 minutes.
  • Put a toothpick in the center... if it comes out clean, the cake is done. If not, bake another 5 minutes. It shouldn't take longer than 50 minutes.
  • Let the cake cool in the pan on a wire rack.
  • Cut around the edge to loosen the pan, then take the edge of the pan off to finish cooling.
  • Before serving, put the powdered sugar into a sieve or sifter... and sprinkle it generously and evenly across the cake.

Notes

*Recipe Note: Recipe from German Girl in America