Saturday, July 12, 2014

Cherry Vanilla Cake with Almonds - Kirschkuchen mit Vanille und Mandeln


Another lovely summertime cake. It is a simple yet classic recipe.With fresh summer fruits and easy enough to prepare at a moments notice, it is perfect for any day of the week. No need to wait for that special occasion.
Heute gibt es einen weiteren Sommerkuchen. Ein einfacher und klassischer Kuchen. Mit frischen Kirschen gemacht, eignet sich das Rezept hervorragend um es mal eben so zu backen. Kein Grund auf einen Festtag zu warten.




Make the most of seasonal fruit in this quickly prepared cake. It is studded with sweet cherries and it has as almond topping with real vanilla sugar (homemade, of course) and just a hint of cinnamon.

Actually we believ that you should serve this cake while it is still warm from the oven, just as is, with a light dusting of icing sugar or with a bit of real good-quality vanilla ice cream. If you are planning on serving the cherry cake almost straight from the oven, it is a particularly nice idea to bake it in a pretty oven-proof pie dish that can go from oven to table.You can also enjoy the cake once it has cooled - then make sure to serve a generous slice either for dessert or with that afternoon cup of coffee or tea.
Diese Sorte Kuchen gelingen einfach am besten wenn man sie mit saisonalen Früchten backt. Und dieser Kuchen ist voller wunderbar saftiger und dunkler Süßkirschen und hat einen Belag aus Mandeln mit (selbstgemachtem) Vanillezucker und einem Hauch Zimt.

Am besten schmeckt der Kuchen wenn man ihn noch warm aus dem Ofen genießt, entweder einfach so mit nur ein wenig Puderzucker oder mit einem richtig gutem Vanilleeis. Dann ist es auch besonders schön wenn man den Kirschkuchen in einer hübschen ofenfesten Form backt, die man zum Servieren einfach nur auf den Tisch stellen muss. Man kann den Kuchen aber auch auskühlen lassen und dann ein großzügiges Stück davon  mit einer Tasse Kaffee oder Tee genießen.




Cherry Vanilla Cake with Almonds

Ingredients for the Cake 
  • 160 grams (one cup) AP flour, sifted plus some for dusting the baking dish
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • 60 grams (1/4 cup) unsalted butter, room temperature plus some for greasing the baking dish
  • 180 grams (3/4 cup) super fine baking sugar
  • 1 ½ tsps. homemade vanilla sugar* (you can sub 1 teaspoons of pure vanilla extract) 
  • 2 eggs (L), organic or free range if possible
  • 80 ml (1/3 cup)  buttermilk  
  • about 40 cherries or 400 grams (depending on the size) of sweet/black cherries, cleaned and pitted AFTER weighing
Kirschkuchen mit Vanille und Mandeln

Zutaten für den Kuchen
  • 160 Gramm Weizenmehl plus ein wenig für die Backform
  • ½ TL Backpulver
  • ¼ TL feines Meersalz
  • 60 Gramm Butter, Zimmertemperatur plus ein wenig für die Backform
  • 180 Gramm feinster Backzucker
  • 1 ½ TL selbstgemachter Vanillezucker* (oder Bourbon-Vanillezucker)
  • 2 Eier (L), Freiland oder Bio
  • 80 ml Buttermilch 
  • zirka 40 Süßkirschen (oder 400 Gramm), abhängig von der Größe, gewaschen und NACH dem Wiegen entkernt



Ingredients for the Topping
  • 2 tsp coarse sugar (you can sub regular white sugar)
  • 1/4 tsp ground cinnamon
  • 1 tsp homemade vanilla sugar*
  • 4 tbsp slithered almonds (equals about 40 grams)
Zutaten für den Belag
  • 2 TL grober Zucker (oder Haushaltszucker)
  • 1/4 TL gemahlener Ceylon Zimt
  • 1 TL selbstgemachter Vanillezucker* (oder Bourbon Vanillezucker)
  • 4 EL Mandelblättchen (zirka 40 Gramm)



To serve
  • lightly whipped cream, crème fraîche or vanilla ice cream
  • some icing sugar

Preparation
  1. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
  2. Generously grease a pie dish with butter and set aside.
  3. In a medium bowl whisk together  the flour, baking powder and salt.
  4. Cream together the butter, sugar and vanilla sugar (if using) and mix until pale yellow.
  5. Add eggs one at a time and mix until well combined (add the vanilla extract now if using).
  6. Add the dry ingredients to the butter mixture in two additions - alternating with the buttermilk and stir just until combined.
  7. Pour batter into prepared baking dish.
  8. Place the pitted cherries on top of the cake batter and with the palm of your hand carefully push them into the batter.
  9. In a small bowl mix together the ingredients for the topping.
  10. Bake the cake for 20 minutes.
  11. Scatter the topping on top of the half-baked cake – be careful not to burn yourself!
  12. Bake for another 20-25 minutes or until cake tester comes out clean. Note: you can also skip the pre-bake and scatter the topping over the unbaked batter right away, almonds will then be more browned
  13. You can serve the cake warm or at room temperature. Dust liberally with icing sugar just before serving.                             *Note: for homemade vanilla sugar, please refer to my last post, the Blackberry Bundt with Lemon Verbena, it has the recipe – you could always sub store-bought pure vanilla sugar – the one with the real vanilla specks, of course.
Zum Servieren
  • leicht geschlagene Sahne, Crème fraîche oder Vanilleeis
  • etwas Puderzucker

Zubereitung
  1. Den Ofen auf 175 Grad Celsius vorheizen.
  2. Eine Pie oder Kuchenform buttern und mit Mehl ausstreuen.
  3. In einer mittleren Schüssel das Mehl, Backpulver und Salz mischen.
  4. Butter, Zucker und Vanillezucker in eine Schüssel geben und mit den Quirlen des Handrührers mindesten 5 Minuten schaumig schlagen. 
  5. Eier einzeln jeweils 1⁄2 Min. unterrühren.
  6. Mehl und Buttermilch abwechselnd zugeben. Mit dem Mehl beginnen und enden. Jeweils nur kurz unterrühren.
  7. Den Teig in die vorbereite Form geben.
  8. Die entsteinten Kirschen auf dem Teig verteilen, vorsichtig ein wenig in den Teig drücken – das geht am besten mit der Hand.
  9. In einer kleinen Schüssel die Zutaten für den Belag mischen.
  10. Den Kuchen zirka 20 Minuten backen.
  11. Mit dem Belag bestreuen und dabei aufpassen, dass man sich nicht verbrennt.
  12. Weitere 20 bis 25 Minuten backen, dann eine Stäbchenprobe machen. Tipp: Oder den Belag direkt auf den Kuchen streuen und die gesamte Zeit mitbacken, dann werden die Mandeln ein wenig dunkler.
  13. Man kann den Kuchen warm servieren oder ganz auskühlen lassen. Vor dem Servieren großzügig mit Puderzucker bestreuen. *Tipp: für selbstgemachten Vanillezucker meinen Brombeer-Gugelhupf mit Zitronenverbene Post anschauen, dort ist das Rezept zu finden – oder einfach gekauften Bourbon Vanillezucker verwenden, den mit den leckeren Vanillepunkten.



I am sure that you will agree with me that you do not need an excuse to bake this Cherry Vanilla Cake with Almonds. This is seasonal baking at ist best. But the cake is also delicious and perfect for a picnic. For a picnic, make the cake up to 24 hours ahead and return it to the clean baking pan or pie dish when cold, then wrap in saran wrap or foil and keep in a cool and dry place until you are ready for your picnic.


Enjoy summer and summertime baking to the fullest! But you might not always feel like baking a cake. Then how about some lovely cookies like my Summer Pretzel with Cinnamon and Vanilla, they are equally as delicious as cakes studded with fruits and berries at this time of year.

There is more to come on this blog to inspire you throughout summer – you do not want to miss that!
Sicherlich braucht man keine besondere Gelegenheit um diesen Kirschkuchen mit Vanille und Mandeln zu backen. Saisonales Backen ist einfach unschlagbar. Der Kuchen eignet sich übrigens auch ganz hervorragend für ein Picknick. Dann kann man den Kuchen durchaus auch am Vortag backen und nach dem Abkühlen wieder in die saubere Kuchenform geben, mit Frischhaltefolie gut abdecken und an einem trockenen und kühlen Ort aufbewahren bis es Zeit für das Picknick ist.

Man sollte das Backen ruhig auch im Sommer genießen. Man hat ja auch nicht immer Lust und Laune einen Kuchen zu backen sondern eher kleineres Gebäck. Dann vielleicht Kekse wie meine Sommerbretzel mit Zimt und Vanille die sind genauso wunderbar zu dieser Jahreszeit sind wie frischer Obstkuchen..

Es werden hier noch mehr wunderbare Backideen in den nächsten Wochen zu finden sein. Es lohnt sich sicherlich auch weiterhin vorbei zu schauen!


36 comments:

  1. Oh gosh what a stunning cake! I love the cross section with the beautiful red cherries. Would love a bite of that right now!

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    1. Trishie, thank you very much - these kinds of cakes are hard to beat and I love to serve them straight from the pie dish. Makes for a very pretty presentation - and, yes, this is quite delicious too, my kind of cake, no doubt about it!

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  2. Köstlich, ein richtig schöner Sommerkuchen!

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    1. Lieben Dank für den netten Kommentar - dies ist ein wirklich schöner Sommmerkuchen, der dir sicherlich auch vorzüglich schmecken würde, Cuisine de Provence!
      Ein schönes Wochenende noch und liebe Grüße aus Bonn,
      Andrea

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  3. That sounds awesome! Love the use of fresh cherries. :)

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    1. June Baby, thank you very much! Fresh cherries are always wonderful for baking and this recipe is one of the best to try - it will showcase the cherries while they are at their best.

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  4. Gorgeous, Andrea! This looks fabulous - I can just imagine taking a bite of this deliciously moist looking cake, bursting with sweet cherries. Oh, to have a slice right now...

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    1. Cathleen, thank you so much. I am sure that you would thouroughly enjoy this cake, it is moist from all the cherries and the buttermilk. And the vanilla sugar, cinnamon and the sweet almonds are also nice here.

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  5. Oh wow Andrea! This is an amazing looking cake…If my hubby wasn’t on a diet this week, I would be in the kitchen baking one now! Delicious looking!

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    1. Kathy, well, it is a nice cake that peolple would love you to share - it is studded with fruit and has some homemade vanilla sugar - kind of hard to beat for a summer cake if you were looking for a recipe.

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  6. Hi Andrea, this could be a new summer favorite, cherries are my favorite fruit. Pinned!

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    1. Cheri, thank you so much - cherries are absolutely wonderful. Sweet and sour cherries - but this cake works best with the sweet variety and we love it.

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  7. You're making my mouth water, again - Andrea! This looks wonderful. Cherries are one of my all time favorite fruits. Just bought a big box of those sweet yellow ones and they're almost gone. Everyone's been snitching. Have to go back for more!

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    1. Chris, hope you are having a ball with the grand-children visiting - I am sure that you are coooking and baking uo a storm these days and that you will share some wonderful pictures - enjoy!

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  8. Absolutely Lovely.
    I'm on my way over the Atlantic. xxx

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    1. Kim, now that would be nice- maybe we could share some cake and coffee then?!

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  9. Such a beautiful cake - I'd make it for any occasion.

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  10. This is another beautiful cake, Andrea! I must make it next weekend. I just finished icing the blackberry bundt cake and it came out well. Naturlich, it is not as beautiful as yours, but I am sure no one will complain! Ganz liebe Grüße aus Tucson! ~ David

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    1. David, would be nice to see a picture of your certainly more than lovely Blackberry Bundt - how was the taste - did you end up using lemon zest plus the lemon verbena. This Cherry Vanilla cake is really delicious by the way - I will get some more sweet cherries today and make it one more time. Thank you for trying out my cake recipes!

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  11. Mmh, so schmeckt der Sommer :)
    Eine wunderbare fruchtige Torte, sieht einfach zum anbeißen gut aus.
    Sommerfrüchte und Mandel sind eine tolle Kombination.
    Leider bekomme ich hier keine Kirschen aber ich werde das Rezept mit blauen Weintrauben versuchen.
    Liebe Grüße aus Lima!

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    1. Liebe Daniela, habe da leider keine Erfahrung was blaue Weintrauben in einem Kuchenteig angeht aber hört sich auf jeden Fall interessant und sicherlich auch sehr lecker an.
      Herzliche Grüße nach Lima,
      Andrea

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  12. Hello Andrea, I love your pie dish a lot, looks so gorgeous! Of course what's served in it looks delicious as well! But I do need a special occasion to bake this cake as cherries are mighty expensive here! Perhaps I could substitute with some local fruits huh!

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    1. Jeannie, about those local fruits - I am sure that you will come up with a great sub for those cherries. I have not tried this recipe with any other fruits yet but why not?! The bright red pie dish with the with the polka dots is one of my favorite pie dishes of all times. I got it last year.

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  13. Nice and luxurious sweet bites!!!
    i'm gonna try this recipe with my dried swetened cherries, perhaps i would soaked it first with rhum before using it

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    1. Dede, so nice to hear from you again - how have you been - thank you for the nice comment - do not know about baking with dried cherries but soaking them beforehand sounds like a pretty good idea.

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  14. Another gorgeous cake! I love the presentation :) Interesting to see cherry season is the same over where you are!

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    1. Ashley, well, if not now when would be a better time be to bake a cherry cake?! Seriously, it is an easy to follow recipe and it is just wonderful - at least all my taste testers seem to think so and they are quite the demanding crowd if I may say so.Hope all is well with your new job - from your FB postings, it sounds like you are very happy these days!

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  15. Won Andrea! Such a beautiful summer cake. I just love how you can see the whole cherries once you take a slice. Beautiful!

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    1. Monet, thank you - this is indeed a nice cake to bake in summer time when sweet cherry season is in full swing.

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  16. This is my kind of cake, Andrea! My signature at home is something similar made with almond meal and berries.
    I love the whole cherries. What a gorgeous cake. I must taste it!!

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    1. Dear Colette, you should try it if you get a chance - then please let me know whether you liked it as much as we did.

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  17. Oh Andrea, this cake looks divine, loaded with cherries and topped with almond...this sure will be perfect with a cup of tea...beautiful pictures!
    Enjoy the rest of your week dear :D

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    1. Juliana, thank you kindly - this cake is actually at its bets eaten warm from the oven and smelling ever so slightly of cinnamon and a lot like vanilla and sweet almonds - pure bliss on a plate!

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  18. This is beautiful Andrea! I've been drooling over cherries since I arrived in Paris last week and sadly I haven't had an opportunity to cook with them yet. When I get home I will definitely try this beautiful clafoutis. It's such a stunning use for summer fruit xx

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    1. Laura, no clafoutis, darling, but a nice little easy summery cake - loaded with fresh cherries and some other wonderful ingredients. Looks like you are enjoying your vacation in EU - safe travels, a great time with family and friends and tons of great food to enjoy!

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