German Sour Cherry Cake (Kirschkuchen)
This delicious German sour cherry cake is made with canned cherries, so you can enjoy it any time of the year. I've also included tips for using fresh cherries.
Equipment
- mixing bowls
- measuring cups and spoons
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (use table salt or fine sea 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 (either dairy or nondairy milk)
- 1 can tart or sour cherries, drained (14.5 ounces) (or 1½ cups fresh, pitted cherries)
- ½ cup powdered sugar (for dusting)
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 until it’s creamy.
- Add the flour mixture to the butter mixture. 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!!
Notes
- Springform Pan: I recommend baking your cake in a springform pan or a cake pan with a removable bottom. This makes it much easier to remove the cake from the pan for a beautiful presentation and faster slicing.
- Cherries on Top: Save about a dozen cherries and place them on top of the cake batter in the pan. This will ensure you have beautiful red pops of color on the top of your cake after it bakes.
- Cherry Pieces: By folding in the cherries, they get broken up into smaller pieces so each bite of cake is ensured to have some fruity flavor.
- Whole Cherries: If you prefer to have whole cherries throughout your cake, then don’t fold them in. Instead, spread the batter into the pan, then pour the cherries on top. Gently press them into the batter with your finger, then bake.
- 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.
Nutrition
Serving: 1sliceCalories: 168kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 97mgPotassium: 35mgFiber: 0.5gSugar: 13gVitamin A: 205IUVitamin C: 0.01mgCalcium: 46mgIron: 1mg
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