With our recipes for dreamlike cherry cakes, cherries are in top form in summer. Hardly any fruit is better suited for baking.
Cherry cake – it tastes like summer holidays with grandma and grandpa and carefree, sunny days in the garden. With every piece of fruitcake we take back a piece of it. In addition, cherries are healthy – so it’s no wonder that we simply can’t get enough of cherry pie.
Our recipe ideas for cherry pie
The classic, of course, is cherry cake with sprinkles. Good things can often be so simple! We have set a monument to it in our recipe for cherry crumble cake. But we also experimented with it. Our cherry cake with sprinkles and lavender is just one of many recipes that dress the classic in a new, exciting garb.
And beyond that? From Kirschwähe with vanilla icing to Sauerkirsch-Vanille-Kranz and Espresso-Kirschtorte to Schwarzwälder Kirschtorte, everything is included! We also have delicious recipes for a cherry cake. Enjoy your meal.
Which cherries are suitable for cherry cake?
The first cherries we can be happy about every year are sweet cherries. They are best eaten away. For the cherry cake we best wait for sour cherries that ripen a little later.
Generally it is the sour cherries that we prefer to use in the kitchen: in jams, desserts, in juices and even as highlights in hearty dishes. Their fine sour note predestines them for recipes of all kinds.
Do you have to stone the cherries for the cake?
Yes, absolutely. Otherwise the euphoric bite in the fruitcake can quickly become a painful experience. Unfortunately, pitting cherries is relatively laborious. It’s easier if you deep-freeze the cherries a few minutes beforehand. Then the stone loosens a little easier and the meat doesn’t get so muddy.
A cherry de-stoner can help if necessary. Who has none to the hand, can put the cherries also with the hole upward on an empty bottle and then pierce with a small stick from above. The pit then simply falls through into the bottle. Goes in a matter of seconds and is nice and clean.
How do you prevent the cherry cake from soaking?
Like many other fruit cakes, cherry cake often has the problem that the fruits lose too much liquid and the dough becomes soggy and muddy. You can prevent this by placing a protective layer between the soil and the fruit. Vanilla pudding, for example, is a great way to protect the dough from liquid: Simply spread the pudding on the finished base before covering it and then spread the fruit on top. You can also thicken the cherries beforehand to obtain a firmer mass.
Below I share a few different EASY Cherry Tart recipe videos for you.
2 ½ cups flour
½ tsp salt
1 cup unsalted butter, cold and cubed
¼-½ cup cold water
In a large bowl, whisk together flour, salt and sugar. Add butter and mix until it reaches the consistency of breadcrumbs. Add ¼ cup of ice water and begin to mix. If mixture is too dry, add some more water until dough comes together into a ball. Divide into two balls. Cover each ball in plastic wrap and let sit in the refrigerator for 1 hour. Do not over knead dough to avoid tough crust.
3 cups pitted cherries
2 tbsp cornstarch
¼-1 cup sugar, depending on if you are using sour or sweet cherries
½ lemon, juiced
1 egg, beaten for egg wash
1 tbsp sugar for sprinkling
In a large bowl, mix together cherries, cornstarch, sugar and lemon juice. Set aside. Once dough has rested, on a well floured surface, roll out dough to fit your well greased baking dish. Line the base of your pie plate or tart shell with dough. Fill dish with cherry mixture. To create a lattice top, cut rolled out dough into ½ inch strips. Created a lattice pattern on pie and brush top of tart with egg wash and sprinkle over sugar. Bake at 350ºF for 40-45 minutes, or until crust is golden. If crust is browning too quickly, loosely cover with foil. Allow pie to cool before serving.
*Tip: bake pie on a foil-lined baking sheet to catch any juices that may bubble out of pie.
*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon
How to Make CLASSIC CHERRY PIE with the BEST CRUST
Cherry Pie Ingredients:
6 cups cherries, pitted (2 1/4 lbs)
1 Tbsp lemon juice
3/4 cups sugar (use 1 cup for sour cherry pie)
5 Tbsp corn starch
1/2 tsp cinnamon
1 Tbsp butter, diced, to dot the top
🥧1 Recipe for Pie Crust: https://youtu.be/SKDki3BPLzU
1 Tbsp milk (or water)
1 Tbsp coarse sugar
Cherry Clafoutis Recipe
This recipe for cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing. A custard like base and lots of cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.
Makes about 6-8 servings
20 oz (600 g) fresh sweet cherries, stemmed and pitted
2 tbsp (30 g) butter, melted
1 cup (240 ml) milk
3/4 cup (100g) flour
1/4 tsp salt
1/2 cup (100 g) sugar
1/2 tsp almond extract (or 3 drops of almond essence)
1/2 tsp vanilla extract
1.Preheat the oven to 350F (180C). Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tbsp of sugar.
2. Arrange the cherries in a single layer; set aside until you prepare the batter.
3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
4. Pour the mixture over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Sprinkle with powdered sugar before serving. Serve warm or chilled.