German Apple or Cherry Cake
If you measure the flour with a cup, make sure you add the flour by the spoonful and level it off with a knife. This will give you a more accurate measurement than scooping it out with the measuring cup, which compacts the flour. But you don’t need to do this with sugar.
8 TBS (120 grams or 4 oz.) butter
4 oz (½ cup + 2 TBS or 120 grams) sugar
1/8 tsp lemon extract
1 tsp lemon zest
1 tsp lemon juice
7 ½ oz ( 1 ½ cup or 200g ) all purpose flour
3 small eggs
2 tsp baking powder a
a pinch of salt
4 TBS buttermilk , yogurt, or regular milk
1 pound frozen or canned cherries
or 4 large apples
Bring the eggs and butter to room temperature.
Grease a 9-inch springform pan with a removable bottom and preheat the oven to 375˙ Fahrenheit.
Cream the soft butter, then add the sugar in thirds and mix until fluffy for about 5 minutes, occasionally scraping down the sides of the bowl .
Stir in the eggs one at a time beating a minute each. Mix the flour with the baking powder and add in thirds.
Mix in the buttermilk and scoop the dough into the prepared pan.
Add the well drained cherries in a single layer.
If you are using apples, peel and cut them into quarters. With a small knife, make fan-shaped cuts on the top of the apple (lengthwise) and sprinkle them with lemon juice. Arrange the apples in a circle on top of the cake with one piece in the middle.
Bake the cake for 35-40 minutes until a toothpick comes out clean when inserted into the center of the dough. Cool the cake and sprinkle with powdered sugar before serving.
Recipe by ©Sunnycovechef