Fluffy German Cherry Cake

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Make a fluffy German cherry cake with fresh cherries. This easy traditional recipe is perfect for summer.

Prep Time30

Cook Time30

Course: Cakes

Cuisine: German

Diet: Vegetarian

Servings: small squares

Calories: 130kcal

Author: Adina

Preheat the oven to 350°F (175°C) and line the baking sheet with parchment paper.
Pit the cherries, place them in a large bowl, and set them aside.
12 oz cherries
Separate the eggs.
4 large eggs
Beat the egg whites with 1 pinch of salt until stiff. Set them aside.
Beat the yolks: Beat the egg yolks and sugar until light and fluffy, about 3 to 4 minutes. Add the vanilla extract, lemon zest, and lemon juice, and mix again.
1 cup granulated sugar + 1 teaspoon vanilla extract + zest of 1 small lemon + 2 tablespoons lemon juice
Mix the flour and baking powder in a medium bowl.
2¼ cups all-purpose flour + 1¼ teaspoon baking powder
Batter: Add the oil, half-and-half, and flour mixture alternately, beating on low speed until everything is incorporated. Carefully fold in the egg whites.
⅓ cup neutral-tasting oil + ⅓ cup half-and-half + flour mix + egg whites
Spread the batter evenly on the prepared baking sheet.
Add cherries: Sprinkle the cherries with 1 extra tablespoon of flour and toss to coat. Spread the cherries evenly over the batter.
Bake the cherry cake for about 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool completely on the baking sheet. Cut it into pieces and dust with a little confectioners' sugar before serving.
1 teaspoon confectioner's sugar

Measurements: Use a digital kitchen scale when baking; it guarantees the best results.
Cherries: The indicated amount is for unpitted cherries; after pitting, you will have about 10½ oz (300 g). You can also use sour cherries, frozen cherries (without thawing), cherries preserved in light syrup, or other chopped summer fruit or berries.
Dairy: I use German Kondensmilch (Kaffeesahne, 7.5% fat). If you don't have it, use half-and-half. Alternatively, mix equal amounts of whole milk and heavy cream. Whole milk alone also works, although the cake will be slightly less rich.