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!
.Lots of different kinds of cherry cakes here in Germany, but I don’t know about this one. Definitely on my to make list, Matt.
You are so lucky to be in Germany Angie, it is one of my favourite countries to visit. I keep threatening my husband that we will have to move the family there!
Pina @ One Two Culinary Stew says
That is very interesting about your family history. I have thought about doing one of those kits to see if I am not 100% Italian, like I believe I am. Oh and that cherry cake looks delicious!
Yeah, I’m still not sold on the accuracy, but it is a bit of fun!
Whether it’s for a coffee break or breakfast, I would love a slice of this cake with my coffee right now. It has such a great looking texture and I love cherry recipes!
A delicious looking cherry cake Matt! Very interesting about your family history too. According to my family tree we’re originally from France so I’m pretty sure I’m a mix of French, English and Scottish. I’ll have to check up properly on it one day!
It’s good fun anyway!
David @ Spiced says
I’m with ya on those DNA kits. They’re pretty cool! Like yours, we mostly just confirmed what we already knew. If you want to do something fun, try running your data through Promethease (https://promethease.com/). It costs a little bit, and you have to download a zip file of data from the DNA company. But it basically runs your DNA through a massive database of academic studies and tells you which studies might affect you based on your genes. Crazy stuff!
In other news, this cake looks delicious! I love the idea of how you made a drier cake batter to compensate for the cherry liquid. This certainly sounds quite German…and quite delicious! 🙂
I’m going to have to look this up, I’m very curious!
So fun to do the DNA tests and having Baden-Württemberg traces is certainly something to cherish! Such a beautiful part of Germany, love their food and wines, and all the beer from nearby Bavaria. Haven’t come across a cherry cake quite like this one, so will be fun to try.
I know what you mean, but also Bavaria is one of my favourite parts of Europe to visit!
Mary Ann | The Beach House Kitchen says
I would not be able to pass up a slice of this delicious looking cake Matt! Dessert or breakfast and I’m in!
Thanks Mary Ann!
This looks delicious and I’m saying that as someone who claims they don’t like dessert.
I’m so with you on the fascination with German countries (Also in my background). It’s funny how that works. So naturally, this cake is right up my alley!
Cherry cake in October? While I am enjoying apples and pumpkins right now, it’s a good idea to bring a piece of summer somewhere in the mid of winter. This cake looks and sounds wonderful! Also, as you’re 7% Scandinavian, I expect more Scandinavian recipes from you 🙂
I’ll endeavour to do so Ben!
Dawn - Girl Heart Food says
That’s so cool! And I guess it makes this cake extra special 😉 I love cherry so much so I know I’d devour a big ol’ piece of this cake right about now! Hope you’re having a lovely week, Matt!
Thanks Dawn, you too!
Delicious! I love the slightly crisp top sprinkled with the liqueur and icing sugar, yum!!! This is truly a great simple recipe to follow, thanks!
Jeff the Chef says
What a wonderful cake! I spend my summers in a cherry growing region, so I will have plenty of incentive to make it!