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Omas Kirschkuchen, der auf der Zunge zergeht

Ein einfacher, klassischer Kirschkuchen wie von Oma, der durch seine luftige Konsistenz und fruchtige Kirschen begeistert. Perfekt für den Nachmittagskaffee oder als liebevolles Geschenk.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Kirschkuchen
  • 4 pcs eggs for the airy base of the cake
  • 220 g butter softened, room temperature
  • 220 g flour
  • 220 g powdered sugar for sweetness and lightness
  • 0.5 packet baking powder to help the cake rise
  • 1 kg cherries washed and pitted
  • 1 tbsp powdered sugar for dusting before serving

Equipment

  • Large Mixing Bowl
  • Hand Mixer
  • Baking Sheet (28–32 cm)
  • Parchment Paper

Method
 

  1. Step 1: Preheat the oven to 180°C (top and bottom heat).
  2. Step 2: Wash and pit the cherries thoroughly to ensure an enjoyable eating experience.
  3. Step 3: In a large mixing bowl, beat the eggs with a hand mixer for at least 5 minutes until very frothy.
  4. Step 4: Gradually add the powdered sugar while continuing to beat until the mixture is light and fluffy.
  5. Step 5: Gently fold the softened butter into the egg-sugar mixture using a large spoon or spatula.
  6. Step 6: Mix the flour with the baking powder, sift it into the batter, and carefully fold it in until just combined to keep the batter light.
  7. Step 7: Line a baking sheet (28–32 cm) with parchment paper and spread the batter evenly on it.
  8. Step 8: Distribute the cherries evenly over the batter to give every bite a fruity touch.
  9. Step 9: Bake the cake in the preheated oven for 40–45 minutes. Perform a toothpick test to ensure it is done and not dry.
  10. Step 10: Let the cake cool briefly after baking and dust with powdered sugar before serving for a perfect finish.

Notes

Variations include adding streusel topping, nuts like almonds or hazelnuts, or a layer of vanilla pudding for extra creaminess. You can also substitute cherries with peaches or berries. Store the cake covered at room temperature or refrigerate for 2–3 days. It can be frozen in slices and thawed before serving.