Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups pitted cherries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
3. In a mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the egg and vanilla extract to the mixture and beat until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Fold in the pitted cherries gently.
8. Pour the batter into the prepared pan and smooth out the top.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing the sides of the pan.
11. Transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 289
Fat: 12g
Carbohydrates: 41g
Protein: 4g
Sodium: 157mg
Sugar: 18g
Substitutions for ingredients:
- You can use frozen cherries instead of fresh ones.
- You can use whole wheat flour instead of all-purpose flour.
Variations:
- You can add almond extract or almond flour to the batter for a different flavor.
- You can add sliced almonds on top of the cake before baking for a crunchy texture.
Tips and tricks:
- To prevent the cherries from sinking to the bottom of the cake, toss them in a tablespoon of flour before adding them to the batter.
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter, or the cake will be tough.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar before slicing.
Garnishes:
Garnish the cake with fresh cherries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream would be great side dishes for this cake.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, bake it for a few more minutes.
Food safety advice:
Make sure to wash the cherries thoroughly before pitting them.
Food history:
Backstein-Kirschkuchen is a traditional German cake that originated in the Rhineland region.
Flavor profiles:
This cake has a buttery and slightly sweet flavor with bursts of tartness from the cherries.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: German