German Cherry Cake: A Delicious & Authentic Recipe

German Cherry Cake, or Kirschkuchen as it’s known in Germany, is a dessert that whispers of cozy afternoons, family gatherings, and the sweet simplicity of home baking. Imagine sinking your teeth into a moist, tender cake, studded with juicy, tart cherries, and perhaps even a hint of almond – that’s the magic of this classic treat! Have you ever wondered about the origins of this delightful cake? Its roots run deep in German baking traditions, where using seasonal fruits to create comforting desserts is a time-honored practice.

This particular cake isn’t just about satisfying a sweet tooth; it’s about experiencing a taste of German heritage. The combination of the slightly sour cherries and the sweet, buttery cake creates a flavor profile that’s both balanced and incredibly addictive. People adore German Cherry Cake for its ease of preparation, its crowd-pleasing nature, and the fact that it’s perfect for any occasion, from a casual brunch to a festive celebration. Plus, the moist texture ensures it stays delicious for days (if it lasts that long!). So, are you ready to bake a little bit of German happiness? Let’s get started!

this Recipe

Ingredients:

• For the Cake:
• 250g (1 1/4 cups) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 150g (3/4 cup) granulated sugar
• 100g (1/2 cup) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 240ml (1 cup) buttermilk
• 400g (about 3 cups) fresh or frozen pitted cherries, halved
• For the Streusel Topping:
• 100g (1/2 cup) all-purpose flour
• 75g (1/3 cup packed) brown sugar
• 1/2 teaspoon ground cinnamon
• 75g (1/3 cup) cold unsalted butter, cubed
• Optional Glaze:
• 120g (1 cup) powdered sugar
• 2-3 tablespoons milk or cherry juice

Preparing the Streusel Topping:

Okay, let’s start with the streusel! This is super easy and adds a wonderful crunchy sweetness to the top of the cake. I always like to make it first so it’s ready to go when the cake batter is done.

1. In a medium bowl, combine the 100g (1/2 cup) of all-purpose flour, 75g (1/3 cup packed) of brown sugar, and 1/2 teaspoon of ground cinnamon. Whisk everything together until it’s nicely combined. This ensures the cinnamon is evenly distributed.
2. Add the 75g (1/3 cup) of cold, cubed unsalted butter to the flour mixture.
3. Using a pastry blender, your fingers, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs. You want to see small clumps of butter throughout the mixture. Don’t overwork it! The cold butter is key to getting that crumbly texture. If using your fingers, work quickly to prevent the butter from melting too much.
4. Place the streusel topping in the refrigerator while you prepare the cake batter. This helps the butter stay cold and prevents the streusel from melting during baking.

Preparing the Cake Batter:

Now for the main event – the cake batter! This is a simple and delicious batter that perfectly complements the cherries and streusel.

1. Preheat your oven to 175°C (350°F). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it for extra insurance against sticking. You can also line the bottom of the pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the 250g (1 1/4 cups) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures that the leavening agents are evenly distributed throughout the flour, resulting in a light and fluffy cake.
3. In a large bowl, cream together the 150g (3/4 cup) of granulated sugar and 100g (1/2 cup) of softened unsalted butter until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
4. Beat in the 2 large eggs, one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Stir in the 1 teaspoon of vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the 240ml (1 cup) of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can make the cake dense. I usually add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients.
7. Gently fold in the 400g (about 3 cups) of halved, pitted cherries. Make sure the cherries are evenly distributed throughout the batter. If you’re using frozen cherries, don’t thaw them first. Just toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.
8. Pour the batter into the prepared baking pan and spread it evenly.

Assembling and Baking the Cake:

Almost there! Now it’s time to bring everything together and bake this delicious cake.

1. Remove the streusel topping from the refrigerator and sprinkle it evenly over the top of the cake batter.
2. Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 35 minutes.
3. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart when you try to remove it from the pan.

Optional Glaze:

If you want to add a little extra sweetness and shine, a simple glaze is the perfect finishing touch. This is totally optional, but I think it elevates the cake to the next level.

1. In a small bowl, whisk together the 120g (1 cup) of powdered sugar and 2-3 tablespoons of milk or cherry juice until smooth. Start with 2 tablespoons and add more liquid as needed to reach your desired consistency. You want the glaze to be thin enough to drizzle but thick enough to coat the cake.
2. Once the cake is completely cool, drizzle the glaze evenly over the top.
3. Let the glaze set for a few minutes before slicing and serving.

Tips and Variations:

Cherry Variations:

• Sour Cherries: If you prefer a more tart flavor, use sour cherries instead of sweet cherries.
• Cherry Jam: Swirl a few tablespoons of cherry jam into the batter before baking for an extra burst of cherry flavor.
• Dried Cherries: If fresh or frozen cherries aren’t available, you can use dried cherries. Rehydrate them in warm water for about 15 minutes before adding them to the batter.

Streusel Variations:

• Nuts: Add chopped nuts, such as almonds, pecans, or walnuts, to the streusel topping for extra crunch and flavor.
• Oats: Add rolled oats to the streusel for a heartier texture.
• Spices: Experiment with different spices, such as nutmeg, cardamom, or ginger, in the streusel.

Cake Variations:

• Almond Extract: Add 1/2 teaspoon of almond extract to the batter for a subtle almond flavor that complements the cherries.
• Lemon Zest: Add the zest of one lemon to the batter for a bright and citrusy flavor.
• Chocolate Chips: Add chocolate chips to the batter for a decadent twist.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the refrigerator, let the cake come to room temperature before serving for the best flavor and texture.

Serving Suggestions:

This German Cherry Cake is delicious on its own, but it’s also great served with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar. It’s the perfect dessert for any occasion!

Conclusion:

This German Cherry Cake isn’t just a dessert; it’s a journey to a cozy German bakery, a slice of comforting tradition, and a guaranteed crowd-pleaser. The moist, tender crumb, the burst of sweet and tart cherries, and the subtle almond notes create a symphony of flavors that will leave you wanting more. I truly believe this recipe is a must-try for anyone who appreciates a classic, well-executed cake. It’s surprisingly simple to make, even for beginner bakers, and the results are simply stunning.

Why is this German Cherry Cake a must-try? Because it’s more than just a cake; it’s an experience. It’s the perfect balance of sweet and tart, the comforting aroma that fills your kitchen, and the joy of sharing something delicious with loved ones. It’s a recipe that will become a cherished family favorite, passed down through generations.

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. A dollop of freshly whipped cream or a scoop of vanilla ice cream is the perfect complement to the cake’s rich flavors. For a more decadent treat, try drizzling a simple glaze made with powdered sugar and cherry juice over the top.

Serving Suggestions:

* Warm with a scoop of vanilla ice cream.
* With a dollop of freshly whipped cream and a sprinkle of cinnamon.
* Alongside a cup of strong coffee or tea.
* As a delightful addition to a brunch spread.
* Cut into small squares for a sophisticated dessert buffet.

Variations to Explore:

* Add a handful of chopped walnuts or pecans to the batter for a nutty crunch.
* Substitute the cherries with other fruits like blueberries, raspberries, or peaches.
* For a boozy twist, soak the cherries in Kirschwasser (cherry liqueur) before adding them to the batter.
* Experiment with different extracts, such as almond, vanilla, or lemon, to customize the flavor profile.
* Create a streusel topping with flour, butter, sugar, and cinnamon for added texture and sweetness.

I’m so excited for you to try this recipe and experience the magic of this German Cherry Cake for yourself. It’s a recipe that I’ve perfected over time, and I’m confident that you’ll love it as much as I do.

Don’t be afraid to experiment and make it your own! Baking is all about creativity and having fun in the kitchen. So, gather your ingredients, preheat your oven, and get ready to create a masterpiece.

Once you’ve baked your own version of this delicious cake, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag] or leave a review on my website. Let me know what variations you tried and how they turned out. I’m always eager to learn from my readers and see their creative interpretations of my recipes. Happy baking, and enjoy every delicious bite! I can’t wait to see your creations!