German Cherry Cake
Make your coffee break cake delicious, with this German cherry cake recipe.
Servings: 8 people
- 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!
Serving: 123g | Calories: 251kcal | Carbohydrates: 27.19g | Protein: 7.28g | Fat: 12.7g | Fiber: 1.7g | Sugar: 3.07g