Sunken cherry cake – with chocolate, almonds and marzipan flavor

Simple recipe for cherry cake with chocolate and morello cherries from a jar and a subtle hint of marzipan.

Easier and faster cherrycake with lighter Marzipan notes, chocolate and almonds for a spontaneous coffee visit – super tasty and yet super easy to bake. Delicious cake recipe with cherries for this It doesn’t take much baking experience. Perfect for baking in the Springform pan – the juicy cherry cake tastes absolutely fantastic even days later.

Bake cherry cake – a simple recipe for every occasion

Whether it’s a romantic Valentine’s Day or a summer coffee party in the garden – bake this quick cherry cake and make everyone happy with the juicy cake recipe. You can bake it all year round thanks to the sour cherries from the jar.

Sunken cherry cake from a springform pan or tray is one of my favorite recipes when things have to be done really quickly. Here I’ll explain to you how you can get the dough to be particularly juicy, which nuts you can use and which secret tricks will give you even more flavor…well, are you curious now?

Sunken cherry cake – these are the ingredients:

Compared to many other cakes, the sunken cherry cake is quite undemanding. This means he only needs simple basic ingredients. Since I bake it with jarred cherries, which are preserved and have a long shelf life, you can buy them in advance and bake cherry cake at any time. These are the ingredients you need for the cherry cake:

• 1 jar of cherries (370 g drained weight)
• 175g sugar
• 1 tsp vanilla paste
• 2 drops of bitter almond flavor
• 1 pinch of salt
• 200 g soft butter
• 4 eggs
• 200g flour
• 2 teaspoons of baking soda
• 100 g ground almonds
• 100 g grated chocolate
• maybe some milk
• Powdered sugar for dusting

The quantities given are enough for half a baking tray or a round springform pan with a diameter of 26 cm. You can also double the ingredients and bake a whole sheet of sunken cherry pie.

Quick cherry cake – in just 3 steps:

Sunken cherry cake consists of a soft sponge dough that is only topped with cherries before baking and refined with powdered sugar after it has cooled. Instead of complicated preparation, you basically only have to follow three steps:

• Prepare everything: Preheat the oven to 180 degrees top and bottom heat and let the cherries drain in a sieve. Get all the ingredients ready, ideally you should already weigh the quantities and grate the chocolate finely.
• To make dough: Mix the sugar, vanilla, bitter almond flavoring, the softened butter with a pinch of salt until fluffy and then add the eggs one at a time. Then mix the remaining dry ingredients, flour and baking powder, and stir them in just briefly. Then just carefully fold in the almonds and chocolate. If the dough is too thick, you can add a little milk so that the cherries can sink in.
• Bake a cake: Pour the dough into a springform pan lined with baking paper, which you can of course simply grease and smooth it out. Spread the cherries on top and press them in very lightly – they will sink further on their own as they bake and create a beautiful sunken fruit cake. After baking (40-50 minutes) just let it cool down and dust with a little powdered sugar.

Take these cherries for best taste:

Cherries are stone fruits and are in season here in summer. In the months of July and August you can also bake this sunken cherry cake with fresh, locally grown cherries. Alternatively, the recipe works wonderfully with morello cherries from a jar. Not only are they available to buy all year round, because they are preserved in glass jars, they also have a very long shelf life and can be stored and you can get them quite cheaply. Personally, I always have a few jars of cherries in the house because I love baking cherry pies.

What’s special about morello cherries? Depending on the brand, they are minimally sugared and bring a lovely taste to your cake.

Baking with vanilla – these types work

Vanilla also adds a delicate aroma to the dough. They are available as Paste, extract, flavor or vanilla sugar. Everything works, although I prefer the high-quality organic vanilla paste*. Just take a look at what you get in the supermarket, there are now some products in their range

Little secret tricks for even more taste

Sunken cherry cake must be moist. You achieve this with the eggs, ground almonds and butter. But it will be particularly tasty if you add grated chocolate to the dough – preferably dark chocolate. It has a high cocoa content and a mild, bitter note. I also always add a pinch of salt to the dough when making desserts. This brings out the sweetness even more, but doesn’t dominate the whole cake. The cherries remain the main characters!

My advice: You can buy the almonds already ground and then roast them briefly (really briefly!) in the pan. This develops even more aroma. Instead of almonds, other nuts are also suitable, e.g. B. hazelnuts or walnuts.

Enjoy your sunken cherry cake dusted with powdered sugar and with a dollop of cream or even vanilla ice cream – heavenly!

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