German Cherry Cake Recipe | Classic Cherry Custard Pie Made Easy
A classic German cherry cake that combines a tender, buttery cake base with tart sour cherries folded in for juicy bursts of flavor. Often topped with a dusting of powdered sugar, this cake is perfect for a cozy coffee break or dessert. Simple to make year-round using fresh or canned cherries, it offers a traditional taste of German baking.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp almond or vanilla extract
- ½ cup milk dairy or nondairy
- 1 can tart/sour cherries drained (or 1½ cups fresh pitted cherries)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk flour, baking powder, cinnamon, and salt in a bowl; set aside.
- Beat softened butter and sugar until pale and fluffy.
- Add egg and extract, mix well.
- Stir in milk until creamy.
- Gradually fold in dry ingredients until combined.
- Gently fold in drained cherries.
- Pour batter into prepared pan and spread evenly.
- Bake 40–50 minutes until a toothpick inserted in center comes out clean.
- Cool completely, then dust with powdered sugar before serving
Notes
- For whole cherry pieces on top, place some cherries on batter before baking.
- Almond extract enhances the cherry flavor but can be replaced with vanilla.
- Use fresh cherries in season or canned/frozen cherries year-round.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Let cake cool fully before dusting powdered sugar to prevent melting.
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