German Cake
A moist cherry-filled cake with a tender crumb, perfect for dessert or teatime gatherings, combining fruity sweetness with light, fluffy texture.
Ingredients
Instructions
- Cream the soft margarine.
- Add sugar and beat until well combined.
- Mix in egg, vanilla, and milk until smooth.
- Combine flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing well.
- Pour batter into a prepared baking dish.
- Spread cherry pie filling or other fruit filling evenly on top.
- Bake in a preheated oven until a toothpick inserted into the center comes out clean (baking time not specified).
- Whip the whipping cream until stiff peaks form.
- Serve the cake with a dollop of whipped cream.
Tips & Substitutions
For a lighter cake, you can substitute half of the margarine with applesauce. If you don't have cherry pie filling, any fruit filling like blueberry or peach works wonderfully. Ensure your baking dish is well-greased to prevent sticking. If you prefer a denser texture, consider adding an extra egg to the batter.
Serving Suggestions
Serve this delightful German cake as a dessert at gatherings or with coffee during afternoon tea. It pairs beautifully with a dollop of whipped cream on top and a sprinkle of fresh fruit. For a twist, serve alongside Cherry Clafouti for a fruit-filled dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 15-20 seconds. If you prefer it warm, you can also place it in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of German Cake contains roughly 1027 calories, with 8g protein, 51g carbohydrates, and 87g fat. It is an excellent source of vitamin A (48% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 2386mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour if needed. Just ensure to use a blend that works well for baking to maintain the right texture. However, the cake might have a slightly different taste and consistency.
What can I use instead of margarine?
You can replace margarine with unsalted butter for a richer flavor. If you're looking for a dairy-free option, coconut oil or a plant-based butter alternative works well too. Just ensure it's softened for easy mixing.
How do I make the whipped cream sweeter?
If you prefer sweeter whipped cream, you can add powdered sugar to taste while whipping. Start with 1-2 tablespoons, then taste and adjust as needed. For extra flavor, consider adding a splash of vanilla extract.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).