This light German cherry cake can be made with juicy fresh cherries in the summer or canned sour cherries the rest of the year. Tart cherries folded into the buttery cake batter add pops of fruity flavor, enhanced by almond extract.
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The German Cherry Cake that Tastes Like Summer Year-Round
Summer meant cherry season growing up in Germany, and my mom, my sister, and I would walk a few blocks from our house to the local fruit stand and come home with a brown paper cone packed full of fresh sour cherries. This German cherry cake is my way of holding on to that cherished childhood memory.
Traditionally called Sauerkirschkuchen, this is the kind of cake that shows up at every German Kaffee und Kuchen table in summer. It love that it's unfussy, fruit-forward, and deeply satisfying. Most versions you'll find online are either too complicated or skip the sour cherries entirely in favor of sweet ones, which completely changes the flavor. My version stays true to the original, with one practical twist of using canned sour cherries, so you can bake it any time of year. Not just when the local fruit stand is open.
After baking my Black Forest cake from scratch (including homemade cherry sauce), I fell hard for the combination of tender cake + tart cherries. This Kirschkuchen fulfills that same flavor-craving with far less time & effort. I love serving it warm with a dollop of cream, or sliced cold from the fridge the next morning with coffee.
If you're deep in a cherry cake era, I've got you covered with my chocolate cherry Bundt cake. And my streusel almond cherry cake is another family-favorite one-layer coffee cake, with added sliced almonds for crunch.
Ingredients
- All purpose flour - Provides the base structure for this light and tender cake.
- Baking powder - Leavens the cake so it rises as it bakes.
- Ground cinnamon - Adds a warm spiced flavor that compliments the cherries.
- Salt - I recommend using non-iodized table salt or fine sea salt, not kosher salt, for the best results.
- Unsalted butter - Allow your stick of butter to soften to room temperature. Then use any leftover butter on the wrapper to grease your cake pan!
- Granulated sugar - Sweetens the cake and helps whip air into the butter, creating a super soft, moist cake.
- Egg - Adds a rich flavor and helps bind the batter ingredients together.
- Almond extract - Adds a nutty flavor that goes great with cherries. You can substitute vanilla extract.
- Milk
- Sour cherries - You can find canned sour cherries or tart cherries in most grocery stores, and they usually come in water or cherry juice. Or substitute fresh, pitted cherries.
- Powdered sugar
Let's Bake Sour Cherry Cake Together!
1. Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
2. Beat the softened butter and sugar until it is fluffy.
3. Add the egg and vanilla and mix on medium speed for 1 minute.
5. Add the flour mixture to the butter mixture and stir to combine.
7. Spread the cake batter into the greased cake pan.
4. Add the milk and mix on low speed for 1 minute until it's creamy.
6. Fold in the drained sour cherries or fresh pitted cherries.
8. Bake at 350°F for 40 to 50 minutes. Cool and dust with powdered sugar.
My Tips for this Moist Coffee Cake
- Cherries: I buy canned tart cherries in water from my local chain grocery store, but you can also get them online. Or swap in fresh, pitted cherries if they're in season. Just don't use Maraschino cherries, which I've found to be way too sweet in this cake.
- Topping: I love a simple dusting of powdered sugar on this cake for an easy yet elegant look. Make sure you allow the cake to cool before adding the powdered sugar, otherwise it'll dissolve into the cake.
German Cherry Cake
developed & tested by:
Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature (8 tablespoons or 1 stick)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract (or vanilla extract)
- ½ cup milk
- 1 14.5-ounce can tart or sour cherries, drained (or 1½ cups fresh, pitted cherries)
- ½ cup powdered sugar (for dusting on top)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch or 10-inch round cake pan.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar until it is pale and fluffy, after a few minutes.
- Add the egg and vanilla and mix on medium speed for 1 minute until it's incorporated. Add the milk and mix on low speed for 1 minute.
- Add the dry ingredients to the wet ingredients. Mix with a large spoon or spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl with a rubber spatula or spoon to ensure everything is well mixed.
- Fold in the drained sour cherries or fresh pitted cherries. Spread the cake batter into the greased cake pan.
- Bake for about 40 to 50 minutes, until a toothpick or knife inserted into the center of the cake comes out clean. Allow the cake to cool for at least 20 minutes. Then dust with powdered sugar, and enjoy!!
Video
Notes
- Cherries on Top: Save about a dozen cherries and place them on top of the cake batter in the pan, to have beautiful red pops of color on the top of your cake after it bakes.
- Square Cake: You can also bake this cake in a 9-inch by 9-inch square baking pan.
- Storing: Store at room temperature wrapped in plastic wrap or under a cake dome for 1 to 2 days, or in the fridge for up to 4 days.
I'm eggcited to hear from you :)