Desserts > German > Stutenkerls

Stutenkerl with Cherry Compote Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup milk
- 2 cups fresh or frozen cherries
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons honey
- 2 tablespoons lemon juice

Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Parchment paper
- Whisk
- Saucepan

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, cloves, and salt.

3. In the bowl of a stand mixer, beat together the sugar, eggs, and vanilla extract until light and fluffy.

4. Slowly add the oil and milk, and mix until combined.

5. Add the dry ingredients to the wet ingredients and mix until just combined.

6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. While the cake is baking, prepare the cherry compote. In a medium saucepan, combine the cherries, cornstarch, water, honey, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the cherries are softened.

8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9. Serve the Stutenkerl with the cherry compote.

Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information:
Calories: 350
Fat: 14g
Carbohydrates: 51g
Protein: 5g

Substitutions for Ingredients:
- All-purpose flour: whole wheat flour
- Vegetable oil: melted butter
- Milk: almond milk

Variations:
- Add ½ cup of chopped walnuts or pecans to the batter
- Substitute the cherries with other fruits such as blueberries, raspberries, or blackberries

Tips and Tricks:
- Make sure to not overmix the batter
- Grease and line the cake pan with parchment paper to ensure easy removal

Storage Instructions:
Store the Stutenkerl in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Reheat the Stutenkerl in the oven at 350°F for 5-10 minutes.

Presentation Ideas:
Serve the Stutenkerl with a dollop of whipped cream and a sprinkle of powdered sugar.

Garnishes:
- Powdered sugar
- Whipped cream
- Chopped nuts

Pairings:
- Vanilla ice cream
- Hot chocolate
- Coffee

Suggested Side Dishes:
- Roasted vegetables
- Salad
- Fruit salad

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too dense, add a few tablespoons of oil to the batter

Food Safety Advice:
- Make sure to use fresh ingredients
- Store the cake in an airtight container
- Refrigerate any leftovers

Food History:
Stutenkerl is a traditional German cake that is usually served around Christmastime. It is made with a spiced cake batter and topped with a sweet cherry compote.

Flavor Profiles:
The Stutenkerl has a sweet and spicy flavor profile with notes of cinnamon, nutmeg, cardamom, and cloves. The cherry compote adds a tart and sweet element to the cake.

Serving Suggestions:
Serve the Stutenkerl with a dollop of whipped cream and a sprinkle of powdered sugar.

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Region: German

Taste: Sweet, Tart, Fruity, Nutty