Oma’s Sour Cherry Cake with Greek Yogurt (Sauerkirschkuchen)

Method7 steps

1. 1

   Step 1: Heat the oven to 175°C (350°F). Grease a 10 inch (about 25 cm) springform pan with extra butter, then lightly dust with extra flour. Keep the measured batter butter and flour for the next steps.

   Uses extra butter for greasing the pan · extra flour for dusting the pan

2. 2

   Step 2: Using a hand mixer on medium speed, beat all 150 g softened batter butter, 135 g batter sugar, 5 ml almond extract and the pinch of batter salt until creamy. Beat in all 3 large batter eggs. Keep the separate 2 topping eggs and 38 g topping sugar for step 5.

   Uses 150 g softened butter for cake batter · 135 g granulated sugar for cake batter · 5 ml almond extract · 1 pinch salt for cake batter · 3 large eggs for cake batter

3. 3

   Step 3: In a separate small bowl, stir together all 165 g batter flour, 65 g cornstarch and 8 g baking powder. Mix these dry ingredients into the complete butter-sugar-egg mixture from step 2 until a thick smooth cake batter forms.

   Uses 165 g all-purpose flour for cake batter · 65 g cornstarch for cake batter · 8 g baking powder · whole creamy batter mixture from step 2

4. 4

   Step 4: Drain the sour cherries from the single 795 g jar, reserving the juice separately for another use if wanted. Spread all the batter from step 3 in the greased, floured pan from step 1, smoothing it with a spoon lightly wetted with separate water. Arrange all the drained cherries over the batter. Bake at 175°C (350°F) for 35 minutes. Prepare the topping in step 5 during the final 5 minutes of this bake.

   Bake cherry cake before adding topping · 35 minUses whole thick smooth cake batter from step 3 · all drained cherries from the one 795 g jar · a little separate water to wet the smoothing spoon

5. 5

   Step 5: During the final 5 minutes of the first bake, beat all 2 separate topping eggs, 38 g topping sugar and 245 g Greek yogurt together until creamy. This is the complete topping; the 3 batter eggs and 135 g batter sugar were already used in step 2.

   Uses 2 separate large eggs for yogurt topping · 38 g granulated sugar for yogurt topping · 245 g Greek yogurt for topping

6. 6

   Step 6: After the first 35-minute bake, carefully spread all the yogurt-egg topping from step 5 over the actual hot cherry cake from step 4. Return it to the 175°C (350°F) oven and bake for a further 25 minutes, until the topping is set and the cake is baked through. Continue baking as needed if the center is still uncooked.

   Bake cake with yogurt egg topping · 25 minUses whole hot cherry cake after the first bake in step 4 · whole creamy yogurt-egg topping prepared in step 5

7. 7

   Step 7: Let the completed cake from step 6 cool, then remove the springform rim and cut into 8 slices. Serve with a dollop of ready whipped cream as wanted. Keep any remaining cake and cream refrigerated promptly.

   Uses whole fully baked cherry cake with set yogurt topping from step 6 · ready whipped cream, a dollop with each serving as wanted