Irresistibly Moist German Cherry Cake You’ll Crave!
Enjoy this delightful German Cherry Cake that perfectly balances sweetness and tartness.
Equipment
- mixing bowls
- 9×13-inch baking pan
- electric mixer
- spatula
Ingredients
For the Cake
- 250 g All-purpose flour helps create a light and fluffy texture.
- 1 teaspoon Baking powder ensures the cake rises beautifully.
- ½ teaspoon Baking soda provides a nice browning and lift.
- ¼ teaspoon Salt enhances all the flavors.
- 150 g Granulated sugar sweetens the cake to perfection.
- 100 g Unsalted butter softened for rich flavor.
- 2 large Eggs bind the ingredients and add moisture.
- 1 teaspoon Vanilla extract infuses cake with warm aroma.
- 240 ml Buttermilk keeps the cake moist and tender.
- 400 g Pitted cherries fresh or frozen add tartness.
For the Streusel Topping
- 100 g All-purpose flour creates the base for the crunchy topping.
- 75 g Brown sugar brings a deep sweetness.
- ½ teaspoon Ground cinnamon offers a warm flavor.
- 75 g Cold unsalted butter cubed for crumbly texture.
For the Glaze (Optional)
- 120 g Powdered sugar for a sweet finishing touch.
- 2-3 tablespoons Milk or cherry juice to achieve smooth glaze.
Instructions
Step‑by‑Step Instructions
- Prepare the Streusel Topping: In a medium bowl, combine 100g of flour, brown sugar, and ground cinnamon. Cut in 75g of cold, cubed unsalted butter until it resembles coarse crumbs. Refrigerate while preparing cake batter.
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan, dust it lightly with flour.
- Combine Dry Ingredients: In a bowl, whisk together 250g flour, baking powder, baking soda, and salt until blended. Set aside.
- Cream Butter and Sugar: In a bowl, cream together 150g sugar and 100g butter until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in 1 teaspoon of vanilla extract until smooth.
- Mix Dry and Wet Ingredients: Gradually alternate adding the dry ingredients to the wet, pouring in 240ml of buttermilk until just combined.
- Fold in Cherries: Gently fold in 400g of halved, pitted cherries using a spatula.
- Pour the Batter into the Pan: Pour the batter into the prepared pan and spread it evenly.
- Add the Streusel Topping: Sprinkle the streusel topping evenly over the cake batter.
- Bake the Cake: Place the cake in the oven and bake for 35-40 minutes, until a skewer comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze (Optional): Whisk together 120g powdered sugar and 2-3 tablespoons of milk or cherry juice until smooth.
Notes
Avoid overmixing the batter. Cool the cake completely before slicing for the best texture.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg
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