Make your coffee break cake delicious, with this simple to make German cherry cake recipe. A different take on a Kirschkuchen.
Recently I decided to go and buy one of those 23andMe DNA kits. Like a lot of people I was curious about what it would say about my family‘s history, to be honest, I had kind of expected that it would just confirm what we already knew, which was that I am essentially Irish, Scottish and British. Indeed when I got the results back it confirmed I am indeed but 75% and British period. However, I was kind of expecting closer to 90-95% based on what we knew about the family tree.
There was a bit of a surprise waiting for me. It turns out that I am about 10% of the Baden-Wittenberg region of Germany (which is oddly precise rather than just ‘German’) and about 7% Scandinavian. It’s kind of thrown my family for a loop because we don’t know who your family originally came from those regions.
Oddly, what my husband pointed out that is that I do have a bit of fascination with both of those parts of the world. Indeed whenever I have planned a holiday there is a pretty good chance we end up in either a German country (as seen below!) or a Scandinavian country. I probably have more cookbooks from those parts of the world then I do from any other, including France. Even on Total Feasts, I have a surprising number of recipes that have originated from those two regions (see here, here, here, here oh and here).
Now in all reality, this is just a unique coincidence, but I do think it’s worthwhile discovering where your family comes from. In any case, though I am using this as for the justification to continue exploring recipes inspired from those parts of the world.
If there is one thing that both these parts of the world know how to do well it’s desserts. Who doesn’t love a good black forest cake or some delicious cinnamon buns? But there is one fruit, in particular, Germany is famous for including in its deserts and even is alcohol The humble cherry.
So this is my take on the German-inspired cherry cake. It’s a lovely moist cake, with a nice bit of crunch on the top when it is baked. The lovely dark cherries provide both some moisture to the cake but also have a bit of a caramelising effect just tastes amazing.
Can you use frozen cherries in a cake recipe?
Yes, absolutely. However, you do want to make sure that the cake recipe has a robust enough batter. Frozen fruit will produce more liquid, and break down quicker than fresh fruit as a result of the freezing process.
How can you incorporate fruit in a cake without it becoming soggy?
The honest answer is not you easily. This cherry cake recipe has a much lower moister level than you would usually find in a cake batter. This is because the cake will gain extra moisture from the frozen fruit.
How long will a cake with fruit last?
If you have friends and family around less than 15 minutes. However, it should realistically last for 3-4 days in a sealed container.
Can you freeze a cake with fruit?
Yes, absolutely. This cherry cake will freeze nicely, but let it thaw and come to room temperature before serving. Also, don’t dust with icing sugar before freezing. Wait until fully thawed.
Can you make this cherry cake with alcohol?
Go on and treat yourself, while still warm from the oven sprinkle over a bit of cherry schnapps. Then dust with icing sugar before serving.
What equipment will I need to make a German cherry cake?
A good bowl or stand mixer, a springform pan, and a good spoon!
Like this, try these!
- Apple Strudel Monkey Bread – Stress Baking
- German Onion Pie – Craft Beering
- Berlin Currywurst – Total Feasts
For the afternoon, some coffee. However, some cherry schnapps is a nice treat for adults.
It’s a classy cake, so go with some great classical music!
German Cherry Cake
- Springform pan
- Mixing bowl
- 1 1/4 stick Butter
- 3/4 cup White sugar
- 3 Eggs
- 1 1/2 Cup Self-raising flour
- 1 tbsp Baking powder
- 4 tbsp Semi-skimmed milk
- 250 grams Frozen pitted cherries
- Icing sugar
- Salt A pinch
- Heat the oven to 350F and grease the cake tin. Sift togther the flour, baking powder and a pinch of salt. In a mixer, cream the sugar and butter until light and fluffy. Add the eggs, one by one, until fully incorperated. Slowly add all the flour, untill its all included. Finally, add the milk tablespoon by tablespoon to ensure the batter isn't too dry. It will be a thicker batter than most cakes.
- Carefully spoon the batter into the springform pan, use the back of a spoon to keep it smooth. Then, gently place the cherries onto the top of the batter, but don't press them in. Leave about a inch from the side. Put this on a baking sheet, and place in the oven for 45-50min. Let it sit in the pan for about 10min before cooling completely on a cooling rack. Once cool, dust the top with icing sugar. Enjoy!