This German Sour Cherry Cake is one of the first cakes I learned to bake in my Oma’s kitchen. It’s a fairly simple cake to bake, no special tricks or techniques, no frosting, and no decoration other than a dusting of powdered sugar. This particular recipe called “Apfel oder Kirschkuchen, sehr fein “(Apple or Cherry Cake, very Fine) comes from my beat up copy of Das Beste Dr Oetker Backbuch. To me, it’s a cake that can be baked for everyday, BUT, it, since it’s “sehr fein”, it will also fit in quite well if you are hosting a Kaffee Klatsch.
As I said, this is not a complex cake. The batter is sweet, but not TOO sweet… and the cherries give a nice sour/sweet bite. I tend to use the jar of Morello cherries from Trader Joes, but any pitted, sour cherries will work. DO NOT substitute Maraschino cherries… they aren’t the same at ALL. You don’t even have to mix the cherries into the batter…. just spread the drained cherries across the cake, and let gravity do its job. (BONUS- you get to drink the juice from the cherries… a tart treat my cousins and I always fought over).
As the title implies, you can substitute apple slices for cherries… just lay them out in a pretty pattern. Like the cherries, they will sink down into the batter a bit (they just won’t disappear).
Because the recipe originally comes from a German cookbook, it has metric measurements. American kitchens tend to be set up with measuring cups instead of scales, so I included both. (Of course, you can always use a German Cone Shaped Messbecher, for the best of both worlds!)
All photos by Karen Lodder
German Sour Cherry Cake
German Baking Essentials
I find that baking German recipes is much easier if you have the right tools. Springform pans, a scale and a Messbecher make baking a lot more true to the original. And with a springform you have less worry about the cake “sticking”.
TrueCraftware 5 Piece – 5 Piece Nesting Non-stick Carbon Steel Springform Cake Pan Set with Quick Release Clips and Removable Waffle Texture BottomsSoehnle 65105, Style Digital Kitchen Scale, SilverKaiser 769080 Measuring Cup 16.9 Oz, Silver
How should it look?
Bake 40 minutes, then check by testing with a toothpick in the center of the cake. If the toothpick comes up with batter, bake another 5 minutes. Cake should be a nice golden brown.
Release sides, and let cool completely. Then transfer from cake pan to a serving plate.
Sprinkle the top with a generous amount of powdered sugar, and serve.
Cake is best the same day, or the next day…. but it will keep for a few more days in the refrigerator.
Looking for more German Cake Recipes?
Take a look at this page—> Kaffe and Kuchen Traditional German Cake Recipes
Or one of these recipe books….