This classic German-style sour cherry cake is tender, buttery, and studded with juicy tart cherries, then finished with a lightly tangy yogurt topping that bakes into a soft, creamy layer. It’s the kind of simple, cozy cake that feels right for afternoon tea, family gatherings, or an easy weekend dessert.
Why You’ll Love This Recipe
You get big cherry flavor without complicated steps.
The batter mixes quickly in one bowl and bakes up like a rich, tender cake.
The yogurt topping adds a gentle tang and a custardy feel without being heavy.
It’s great warm, at room temperature, or chilled.
Jarred sour cherries make it doable any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake
150 g unsalted butter, softened (2/3 cup)
135 g granulated sugar (2/3 cup)
1 teaspoon almond extract
1 pinch salt
3 large eggs
165 g all-purpose flour (1 1/4 cups)
65 g cornstarch (1/2 cup)
8 g baking powder (2 teaspoons)
795 g jarred sour cherries, drained (28 oz)
Topping
2 large eggs
38 g granulated sugar (3 tablespoons)
245 g plain Greek yogurt (1 cup)
Optional for serving
Whipped cream
Directions
Prep the pan and oven: Grease a 25 cm (10-inch) springform pan, then lightly flour it. Preheat the oven to 175°C (350°F).
Cream the base: In a large bowl, beat the butter, sugar, almond extract, and salt until pale and creamy.
Add eggs: Beat in the 3 eggs, one at a time, mixing until smooth.
Add dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and baking powder. Add to the wet mixture and mix until you get a thick, smooth batter.
Fill the pan: Spread the batter into the prepared pan. The batter will be thick—use a slightly wet spoon or spatula to smooth it.
Add cherries: Scatter the drained sour cherries evenly over the top.
First bake: Bake for 35 minutes.
Make topping: About 5 minutes before the 35 minutes are up, whisk together the 2 eggs, 3 tablespoons sugar, and Greek yogurt until creamy and well combined.
Add topping and finish baking: Remove the cake from the oven, spread the topping evenly over the hot cake, and return to the oven for 25 minutes more.
Cool and serve: Let the cake cool in the pan for 10–15 minutes, then remove the springform ring and cool completely. Slice and serve plain or with whipped cream.
Use quark instead of Greek yogurt for an even more traditional German-style topping.
Swap the almond extract for vanilla extract for a softer, classic cake flavor.
Add 1 teaspoon of lemon zest to the batter for a brighter, citrusy edge.
Turn it into a “streusel-style” cake by sprinkling a simple crumb topping over the cherries before baking (keep the yogurt topping as written or skip it for a fully crumb-topped version).
Use other tart fruits like plums or apricots (drained canned or fresh pitted), keeping the amount similar to the cherries.
Storage/Reheating
Room temperature: Store covered for up to 1 day if your kitchen is cool.
Refrigerator: Store covered for up to 4 days (the yogurt topping stays freshest chilled).
Freezer: Freeze slices (wrapped well) for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices gently in the microwave for 10–20 seconds, just until slightly warm. If you prefer it chilled, serve straight from the fridge.
FAQs
Can I use fresh cherries instead of jarred?
Yes. Pit them first and use about 700–800 g fresh sour cherries. If your cherries are sweet, the cake will taste less tangy.
What if I can only find sweet cherries?
You can still make it. The flavor will be sweeter and less “sour cherry cake,” but it’s still delicious. A little lemon zest can help balance sweetness.
Do I have to drain the cherries?
Yes—extra liquid can make the cake soggy. Let them drain well, and if they seem very wet, blot lightly with paper towels.
Why is the batter so thick?
That’s normal. The thick batter helps hold the cherries up and creates a sturdy, tender crumb.
Can I use a different pan if I don’t have a springform?
A deep 23–25 cm (9–10 inch) round cake pan can work, but lining the bottom with parchment helps with release. Springform is easiest for clean slices.
How do I know it’s done baking?
The topping should look set (not sloshy), and the edges will be lightly golden. A toothpick test is tricky because of the cherries and topping, so rely on “set topping + firm edges.”
Can I make it ahead of time?
Yes. It’s great the next day. The flavors settle, and slicing is often cleaner after chilling.
What can I serve with it besides whipped cream?
Vanilla ice cream, a light dusting of powdered sugar, or a spoonful of plain yogurt on the side all work well.
Can I reduce the sugar?
You can slightly reduce the sugar in the topping (for example, by 1 tablespoon). Reducing too much in the cake batter can change texture.
Is Greek yogurt required?
It’s recommended for thickness and tang, but you can use a thick plain yogurt. If it’s runny, strain it first so the topping sets nicely.
Conclusion
Sauerkirschkuchen is a simple, traditional-feeling cake with big cherry payoff: a buttery base, tart cherries, and a creamy baked topping that makes each slice extra special. Serve it with coffee or tea, add a dollop of whipped cream, and you’ve got an easy dessert that feels like a little piece of German baking at home.
A classic German sour cherry cake with a tender, buttery base, juicy tart cherries, and a creamy Greek yogurt topping that bakes into a soft, custardy layer.
Total Time:1 hour 15 minutes
Yield:8 slices
Ingredients
150 g unsalted butter, softened (2/3 cup)
135 g granulated sugar (2/3 cup)
1 teaspoon almond extract
1 pinch salt
3 large eggs
165 g all-purpose flour (1 1/4 cups)
65 g cornstarch (1/2 cup)
8 g baking powder (2 teaspoons)
795 g jarred sour cherries, drained (28 oz)
2 large eggs (for topping)
38 g granulated sugar (3 tablespoons, for topping)
245 g plain Greek yogurt (1 cup, for topping)
Whipped cream, optional for serving
Instructions
Grease a 25 cm (10-inch) springform pan and lightly flour it. Preheat the oven to 175°C (350°F).
In a large bowl, beat the butter, sugar, almond extract, and salt until pale and creamy.
Beat in the 3 eggs, one at a time, mixing until smooth.
In a separate bowl, whisk together the flour, cornstarch, and baking powder. Add to the wet mixture and mix until thick and smooth.
Spread the batter into the prepared pan, smoothing with a slightly wet spoon or spatula.
Scatter the drained sour cherries evenly over the top.
Bake for 35 minutes.
About 5 minutes before the 35 minutes are up, whisk together 2 eggs, 3 tablespoons sugar, and Greek yogurt until creamy.
Remove the cake from the oven, spread the topping evenly over the hot cake, and return to the oven for 25 minutes more.
Let the cake cool in the pan for 10–15 minutes, then remove the springform ring and cool completely. Slice and serve plain or with whipped cream.
Notes
Use quark instead of Greek yogurt for a traditional German topping.
Swap almond extract for vanilla extract for a softer flavor.
Add 1 teaspoon lemon zest to the batter for a brighter taste.
Optional streusel topping: sprinkle crumb topping over cherries before baking.
Other tart fruits like plums or apricots can be used instead of cherries.
Store covered at room temperature up to 1 day, in the fridge up to 4 days, or freeze slices up to 2 months.
Reheat slices gently in the microwave 10–20 seconds or serve chilled.
