Cherry Cake

As you all know by now, I always love to cook and bake with whatever I find in my fridge. So over the weekend I got some nice ripe cherries and I remembered a cake my Grandmother used to make. She'd make a basic pound cake and drop cherries into it. We'd call it the "SpuckKuchen" loosely translated that would be "Spitcake", because she never pitted the cherries and you'd spit out a mouth full of cherry pits after a slice of cake. LOVELY!

Anyway, I thought I thought I'll do something like that but to spare everyone biting in a pit or having to swallow cherry pits as not to be rude, I removed the pits beforehand. Below you'll find what you need for this cake.


100g Butter
100g Sugar
125g Flour
2 medium Eggs
1/2tsp Baking Powder
1 medium Lemon
sprinkle Salt
100g Cherries, pitted
Serves: 8 -10
Preparation Time: 30
Cooking Time: 35
Oven Temperature: 180C/350F


Step 1: Cream Butter with Sugar, Eggs and Lemon
In a bowl whisk the soft butter until you can see little peaks form, mix in the sugar and a sprinkle of salt, add the eggs, one after the other until the mixture is lighter in color and fluffy, add the finely grated zest of the lemon and 1 tablespoon of the lemon juice.

Step 2: Add Flour
Sift the flour and mix it well with the baking powder. Add the flour little by little to the creamed butter mixture with a rubber or silicone spatula (mixing it in with a mixer will make it rubbery).

Step 3:
Prepare two 11 cm / 4.5 inch spring form pans or one 9 inch pan 

Fill half of the batter evenly into the two pans, then add half of the cherries, maybe pushing them down in the batter a little bit. Add the remaining batter on top and add the rest of the cherries.

Bake in the lower half of the pre-heated oven for about 35 minutes, or until wood pick comes out clean.

Let cool and enjoy!

Cherry Cake