German Sour Cherry Cake
Prep Time
20m
Bake Time
40m
Yields
8-10 piecesAbout this Recipe
With its golden color and unique texture, this popular German Sour Cherry Cake is simple to whip up for a weeknight dessert. 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!
German Sour Cherry Cake
Prep Time
20mBake Time
40mYields
8-10 piecesAbout this Recipe
With its golden color and unique texture, this popular German Sour Cherry Cake is simple to whip up for a weeknight dessert. 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!
Share This Recipe
Ingredients
German Sour Cherry Cake
- 1 can (14-16 oz) 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 Dixie Crystals Extra Fine Granulated Sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon milk
Glaze
- 1 cup Dixie Crystals Confectioners Powdered Sugar, sifted
- 2 tablespoons reserved cherry liquid
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Butter and flour a 10-inch springform pan.
- Drain cherries over a bowl, reserving 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 flour mixture in two additions. Once combined, mix in milk.
- Use an offset spatula to smooth batter into prepared pan. Scatter cherries across top, avoiding touching sides. Lightly press onto surface of batter.
- Bake for 40 minutes until center is firm and bounces back lightly when pressed. Cool in pan on a wire rack for 15 minutes. Run a knife along edge and remove sides; let cool.
- Whisk sifted powdered sugar with reserved cherry liquid until smooth. Spoon over slightly warm cake, spreading a thin layer over top. Let glaze set before slicing.
Share This Recipe
Recipes for Making Memories
Peppermint Brownie Cake Pops
A fun way to combine favorite holiday flavors! Chocolate brownies mixed with peppermint and topped with almond bark R...
Crockpot Teriyaki Chicken
Tired of take out? Weeknights call for this Crockpot Teriyaki Chicken. This crock pot chicken has a homemade teriyaki sa...
Baked Pistachio Doughnuts
These baked doughnuts are ultra-moist thanks to the addition of instant pudding mix in the batter. Pistachios are both b...
German Sour Cherry Cake
Prep Time
20mBake Time
40mYields
8-10 piecesAbout this Recipe
With its golden color and unique texture, this popular German Sour Cherry Cake is simple to whip up for a weeknight dessert. 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!
Ingredients
German Sour Cherry Cake
- 1 can (14-16 oz) 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 Dixie Crystals Extra Fine Granulated Sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon milk
Glaze
- 1 cup Dixie Crystals Confectioners Powdered Sugar, sifted
- 2 tablespoons reserved cherry liquid
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Butter and flour a 10-inch springform pan.
- Drain cherries over a bowl, reserving 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 flour mixture in two additions. Once combined, mix in milk.
- Use an offset spatula to smooth batter into prepared pan. Scatter cherries across top, avoiding touching sides. Lightly press onto surface of batter.
- Bake for 40 minutes until center is firm and bounces back lightly when pressed. Cool in pan on a wire rack for 15 minutes. Run a knife along edge and remove sides; let cool.
- Whisk sifted powdered sugar with reserved cherry liquid until smooth. Spoon over slightly warm cake, spreading a thin layer over top. Let glaze set before slicing.
- All Recipes
- Bars
- Bars-bread-rolls
- Bars-brownies
- Bars-fun-for-kids
- Beauty
- Bread-and-rolls
- Bread-rolls
- Breakfast
- Brownies
- Cake
- Cake-heritage
- Cheesecake
- Cheesecake-cake
- Cookies
- Cookies-bars
- Cookies-bars-pie
- Cookies-heritage
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- No-bake-heritage-snacks
- No-bake-pie
- No-bake-quick-simple
- No-bake-quick-simple-topping
- Pie
- Quick-and-simple
- Quick-simple-fun-for-kids
- Quick-simple-topping
- Savory
- Savory-dish-it-up
- Savory-quick-simple
- Savory-quick-simple-topping
- Savory-topping
- Snacks
- Snacks-topping-fun-for-kids
- Topping
17 Minute Chocolate Cake With Silhouette Frosting
This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...
3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...
Almond Amaretto Poundcake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...
Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...
Almond Joy Layer Cake
Chef Eddy took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake tha...
Applesauce Cake
If you like a moist cake, this recipe will become a favorite! The biggest issue with Applesauce Cake is that once you ha...
Apricot Jalapeno Jelly
With its beautiful golden color spiked with bits of red and green, Apricot Jalapeno Jelly makes a festive gift idea. Var...
Baked Pistachio Doughnuts
These baked doughnuts are ultra-moist thanks to the addition of instant pudding mix in the batter. Pistachios are both b...
Banana Pie Cookies
No monkeying around – these delicious Banana Pie Cookies are loaded with banana flavor! Plus, they are super soft ...
Banana Pudding Ice Cream
Cold, creamy, delicious homemade Banana Pudding Ice Cream is a tasty take on a classic dessert. Vanilla ice cream is inf...
Banana Pudding Layer Cake
Chef Eddy’s Banana Pudding Layer Cake takes all your favorite flavors from a traditional banana pudding and transf...
Biscoff Cookies Speculoos Cookies
This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major Am...