Moist German Cherry Butter Cake - Easy Recipe
This delicious German cherry butter cake is pure cake bliss! Not only is it super easy to make, but it's also incredibly moist, fluffy, and completely irresistible.
Servings: 24 Portionen
Calories: 229kcal
Equipment
- Thermomix
- Spatel
- Schüssel
- Sieb
- Backblech inkl. Backpapier
Zutaten
For the yeast dough:
- 500 g All-purpose flour (approx. 17.5 oz)
- 1 cube Fresh yeast 42 g
- 220 ml Milk (approx. 7.5 fl oz)
- 100 g Granulated sugar (approx. 3.5 oz)
- 2 Eggs
- 80 g Unsalted butter room temperature (approx. 3 oz)
- ½ tsp Salt
For the topping:
- 1 Glas Tart sour cherries
- 150 g Unsalted butter room temperature (approx. 5.5 oz)
- 100 g Granulated sugar (approx. 3.5 oz)
- 1 packet Vanilla sugar
- 100 g Sliced almonds (approx. 3.5 oz)
Zubereitung
- 500 g All-purpose flour, 1 cube Fresh yeast, 220 ml MilkCrumble the yeast into the mixing bowl along with the flour and milk. Warm for 2 min / 37°C (100°F) / Speed 2.
- 100 g Granulated sugar, 2 Eggs, 80 g Unsalted butter, ½ tsp SaltAdd the remaining dough ingredients—sugar, eggs, butter pieces, and salt—and knead for 4 min on the Dough setting until a smooth dough forms.
- Transfer the soft dough into a bowl, cover with a towel, and let it rise in a warm spot for 1.5 hours.
- 500 g All-purpose flourPress the dough onto a baking sheet lined with parchment paper. Using floured hands, gently spread it out evenly all the way into the corners.
- Loosely cover the baking sheet with a clean towel and let it rise in a warm place for another 30 minutes.
- 1 Glas Tart sour cherriesMeanwhile, drain the sour cherries thoroughly in a strainer or colander.
- Toward the end of the second rise time, preheat your oven to 200°C (400°F) top/bottom heat.
- 500 g All-purpose flourOnce risen, generously flour your fingers and press deep dimples close together all over the dough.
- 1 Glas Tart sour cherries, 150 g Unsalted butterGently press the drained cherries into the dimples, then dot small patted pieces of butter evenly over the top.
- 100 g Granulated sugar, 1 packet Vanilla sugar, 100 g Sliced almondsSprinkle the sliced almonds over the cake, followed by the sugar and vanilla sugar.
- Bake in the lower third of the oven for 20–25 minutes, until the cake turns a gorgeous golden brown.
- Remove the butter cake from the oven and let it cool slightly on a wire rack before serving warm. Enjoy!
