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. Ja, es ist gut!
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.
