German Sour Cherry Cake

If you follow along on Instagram, you might have seen that Mark and I were in Germany back in November. The trip was like a fairytale - the castles, the mountains, the buildings, the shopping, the towns, the markets...the FOOD - it just all made for an incredible trip. 

[Here are some Germany travel highlights from my Instagram. Rothenburg ob der Tauber, Garmisch and Neuschaanstein Castle, and Frankfurt Christmas Market.]

I visited many a bakery while Mark was working. And did, in fact, eat a cherry cake. But it was a chocolate-cherry layer cake with fresh cherries and kirsch. It WAS delicious, but I want to make something simpler at home. 

Shhh...don't tell that fancy German bakery, but I like this German Sour Cherry Cake even MORE than the one I ate in Germany! 

A vanilla-almond cornmeal batter is scattered with tart cherries. The baked cake has a polka dot effect. So cute! 

Not only is it simple enough to whip up on a weeknight, but how darling would this be to serve for Valentine's Day???

Traditionally, the cake would be served with a dusting of powdered sugar, but I made a glaze using some of the cherry juice. I couldn't let it go to waste! 

Where can I find sour cherries? 

The cake is called a "sour cherry" cake, but you'll typically find the cherries in the US labeled as "tart." You'll want the cherries in water or their own juice. Canned or jarred is just fine.

Cornmeal really creates a beautiful and unique texture.

Just look at that golden batter! 

Once the batter is made, you'll smooth it into a pan. Then, scatter the drained cherries across the top. Press them onto the top of the batter...just the tiniest bit to keep them from rolling. The cake will bake up around them, so you don't want to push them all the way down. 

Ah, look at that polka-dotty cherry cake! So, so cute! Cherries and dots are two of my favorite things! (Full disclosure: I just typed out "thOngs." Thongs are NOT on the favorite things list.)

Once baked, you'll let it cool and then spread the glaze while the cake is slightly warm. Or skip the glaze altogether and dust with sifted powdered sugar.

German Sour Cherry Cake

(from Bridget Edwards, bakeat350.net)

With its golden color and unique texture, this popular German cake is simple to whip up for a weeknight dinner. Sour (tart) cherries add a burst of flavor in this vanilla-almond and cornmeal cake. Top with a cherry glaze or dust with powdered sugar for a more traditional topping. 

YIELD: 8-10 pieces

PREP TIME: 20 minutes

BAKE TIME: 40 minutes

For the cake:

1 (14-16 ounce) can whole, pitted sour (tart) cherries in water

1 1/2 cups unbleached, all-purpose flour

1/2 cup cornmeal

1 tablespoon baking powder

1/4 teaspoon fine sea salt

3/4 cup salted butter, room temperature

3/4 cup granulated sugar

3 eggs, room temperature

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon milk

For the glaze

1 cup powdered sugar, sifted

2 tablespoons reserved cherry liquid

[NOTE: skip the glaze and dust with sifted powdered sugar for a more traditional cake.]

Preheat oven to 350. Butter and flour a 10-inch springform pan. 

Drain cherries over a bowl, reserving the liquid. Set aside. 

Whisk flour, cornmeal, baking powder, and sea salt. In another bowl, cream butter and sugar until combined and fluffy. Beat in eggs, one at a time, scraping down bottom and sides of bowl after each addition. Beat in vanilla and almond extracts. 

On low speed, mix in the flour mixture in two additions. Once combined, mix in the milk. 

Use an offset spatula to smooth the batter into the prepared pan. Scatter cherries across the top, avoiding touching the sides. Lightly press onto the surface of the batter, but not all the way to the bottom. 

Bake for 40 minutes until the center is firm and bounces back lightly when pressed. Cool in the pan on a wire rack for 15 minutes. Run a knife along the edge and remove the sides; let cool. 

Whisk sifted powdered sugar with reserved cherry liquid until smooth. Spoon over slightly warm cake, spreading a thin layer over the top. Let the glaze set before slicing. 

Ja, es ist gut!

SHARE: