That looks just DELICIOUS. I can’t wait to try this recipe – thanks! By the way, I use those same cherries from Trader Joe’s for a Hungarian sour cherry soup. It’s my mother-in-law Vera’s recipe – I think it’s on my LA Cooking Examiner column if you’re interested. Google “LA Cooking Examiner cherry soup” and you should find it.
this brings back memories of all the delicious cakes (kuchen) I ate when I used to live in Germany! I like how they are less sweet and are more fruit-focused than typical american style cakes
Also, if you like this style of german cake, you might consider looking up a recipe for Zwetschgenkuchen once plum season comes around. It’s best to use small, oval plums rather than the big juicy ones more common in the US.
Hi Michelle, if you can’t find Morello cherries online or at a specialty store (I also saw them at an eastern European market). Feel free to use a sour cherry preserves recipe, you can google around. Obviously, this will require some patience if sour cherries haven’t hit your market yet.
This is very gooood recipe, and it looks incredibly tasty. The cake resembles a bit French clafoutis, but addition of crust makes it much, much better. Really, great recipe, I am bookmarking this (I still have to wait for cherries, it is not a season yet).
Oh wow, that’s one of the books I own but haven’t yet explored. I still have farmers market cherries in the freezer-in juice, not syrup. Will the texture of the two kinds of cherries differ? I assume I would adapt by adding more sugar. Any ideas about how much add’l sugar. or should I just add to taste?
That looks incredible! I applaud you – I love to bake, but am a bit lazy if a recipe calls for too many steps, so would probably put this recipe in the too hard basket – however, upon re reading the recipe, maybe I could stretch myself this once, it looks so good…….
Carollina, It is hard to say. Taste your cherries and see how much sugar they need. I don’t like things very sweet so I would start with a couple of tablespoons. I think this will work just fine with fresh cherries, but I haven’t tried it yet. Let me know how it goes if you get to it before me.
Kate, This one really is easy, just a few steps. I promise it looks much worse than it is.
Tara, more ideas for dough soon. It can be refrigerated for up to 3 days or frozen.
I will try this with frozen cherries from last season. Can’t wait to make this. The recipe will go in the recipe box along with the Byerly’s Triple Berry Coffee Cake, my Raspberry Coffee Cake, as well as the Apple Nut Sour Cream Coffee Cake. Your food blog is absolutely the best.
Whew! that is a long recipe. I’ve been craving sour cherries something fierce, and those pictures make kuchen look SO GOOD, but I’m not sure I can handle it! We’ll see, I’ll have to get my hands on some sour cherries first though. Thanks for the recipe!
This is a really spectacular recipe. I have been eyeing it for a month or so and finally got around to it this weekend; it was a huge hit with my husband who has some Midwestern German in his roots. I found it just easier to halve the sweet dough recipe so as not to need to deal with storing and using up the other half. Thanks!