A German Sour Cherry Cake is a straightforward and delicious cake that tastes good enough for company, but is easy enough for every day. Decorate with a dusting of powdered sugar, and serve with whipped cream.
1/2tsp.Lemon Zestthe German Recipe calls for 4 drops Backoel Zitrone; http://amzn.to/2wVqBpy
3Eggsroom Temperature
PinchSalt
200gr.1 1/2 cups All purpose Flour
1Tbl Baking Powder
4Tbl. Milk
750grjar or 350 grDRAINED Sour Cherries (the Trader Joes jar comes out to right amount after draining)
Powdered Sugar
Instructions
Preheat the oven to 350 Degrees Fahrenheit
Spray or grease the inside of an 11'' (28 cm) Springform Pan
Beat the butter, sugar and lemon zest with a mixer until light and fluffy (around 5 minutes). Scrape down the sides and under the beaters occasionally.
Slow the mixer down, and add the eggs one at a time until they are incorporated.
Combine the flour, salt and baking powder in the measuring cup, and slowly add it to the Sugar/butter/eggs.
Alternate with a bit of milk if it looks too dry.
The batter should be a bit stiff, but not too stiff... add more milk if it feels too stiff.
Stir the cherries into the batter, then..
Spread the batter into the prepared pan.
Bake for 40 minutes.
Put a toothpick in the center... if it comes out clean, the cake is done. If not, bake another 5 minutes. It shouldn't take longer than 50 minutes.
Let the cake cool in the pan on a rack for a while.
Cut around the edge to loosen the pan, then take the edge of the pan off to finish cooling.
Before serving, put the powdered sugar into a sieve or sifter... and sprinkle it generously and evenly across the cake.
Notes
If Cherries are too difficult to source, go ahead and use apples instead. Just lay them on top of the batter instead of stirring them in.