German Sour Cherry Cake
- 1 can (14-16 oz) whole, pitted sour (tart) cherries in water
- 1 1/2 cups unbleached, all-purpose flour*
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup salted butter, room temperature
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon milk
- 1 cup Imperial Sugar Confectioners Powdered Sugar, sifted
- 2 tablespoons reserved cherry liquid
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Butter and flour a 10-inch springform pan.
- Drain cherries over a bowl, reserving liquid. Set aside.
- Whisk flour, cornmeal, baking powder, and sea salt. In another bowl, cream butter and sugar until combined and fluffy. Beat in eggs, one at a time, scraping down bottom and sides of bowl after each addition. Beat in vanilla and almond extracts.
- On low speed, mix in flour mixture in two additions. Once combined, mix in milk.
- Use an offset spatula to smooth batter into prepared pan. Scatter cherries across top, avoiding touching sides. Lightly press onto surface of batter.
- Bake for 40 minutes until center is firm and bounces back lightly when pressed. Cool in pan on a wire rack for 15 minutes. Run a knife along edge and remove sides; let cool.
- Whisk sifted powdered sugar with reserved cherry liquid until smooth. Spoon over slightly warm cake, spreading a thin layer over top. Let glaze set before slicing.
You can skip glaze and dust with sifted powdered sugar for a more traditional cake.
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.