Go Back
–+ servings

German Cherry Cake

developed & tested by:

Carissa Erzen
This easy German cherry cake is made with fresh or canned sour cherries folded into the buttery cake batter with almond extract. And it's ready in just 1 hour!
Leave your rating!
Print Pin Recipe Save
Cook Time 20 minutes
40 minutes
Total Time 1 hour
Course Dessert
Cuisine German
Servings 16 slices
Calories 168 kcal

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.
    • The wet ingredients may look a little lumpy when you add the milk. That’s okay, it’ll all come together once the dry ingredients are added.
  • 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.
    • The canned cherries are softer than fresh cherries, so they'll probably break apart into smaller pieces when you fold them in, which helps get that cherry flavor in every bite.
  • 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. 

Nutrition

Serving: 1 slice (of 16)Calories: 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
Keyword German cherry cake
Did you make this recipe?Leave a comment below - I love hearing from you!