Delicious German cherry cake recipe made with fresh cherries. The stones are left in the cherries in this cake making it quick and easy and giving the cake a lovely flavour too.
There’s something fresh and therapeutic about stoning the cherries as you eat them in this cake; nearly as good as picking them fresh from the cherry tree in the garden yourself. I have to admit, I much prefer this to the traditional British cherry cake made with cloying glace cherries. The abundance of cherry trees in German gardens does give the German baker an unmistakable advantage.
German Cherry Cake is best eaten the day it’s made because of the fresh fruit baked in it.
If you like you could sprinkle vanilla sugar or sieved icing over the top just before serving.
This recipe is based on an old German classic rule of thumb for fresh fruit cakes. The eggs are weighed in their shells, and double the egg weight is used for butter and plain flour. Triple the egg weight of sugar is used. I used a medium egg weighing 60 g for this recipe, but if your eggs are much larger or smaller, you could adjust the butter, sugar and flour amounts accordingly. Weighing the egg and using it as a measure means you can easily increase this recipe size correctly. A cake made with 3 eggs needs a Springform cake tin of about 28 cm / 11 inch diameter.
It is important that your butter and eggs are at room temperature for this recipe.
It’s also worth searching out a Sicilian lemon for this cake – there is nothing to match their freshly grated rind in baking.