If there’s one treat I dream about whenever cherries are in season, it’s the German Cherry Cake – Cherry Custard Pie. Imagine a tender, buttery crust layered with bursts of sweet-tart cherries and a silky vanilla custard, all baked to golden perfection. This show-stopping dessert balances comfort and elegance in every satisfying bite, and it’s just as wonderful for a family Sunday as it is for a celebration. Whether you use fresh cherries or opt for the classic jarred variety, you’ll fall in love with its beautiful layers and luscious flavors.
Ingredients You’ll Need
The magic of German Cherry Cake – Cherry Custard Pie comes from simple, everyday ingredients working together to create something extraordinary. Each element builds layers of flavor, texture, and unforgettable appeal.
- All-purpose flour: The backbone for your crust, providing structure and a tender crumb.
- Granulated sugar: Adds subtle sweetness to both the crust and the custard, enhancing the cherries without overpowering them.
- Unsalted butter (cold and cubed): Keeps the crust flaky and rich—don’t skimp on using cold butter for the best texture.
- Large egg: Binds the dough effortlessly and gives stability to the custard.
- Vanilla extract: Rounds out the custard with warmth and depth; a little goes a long way.
- Baking powder: Just a pinch creates an airy, light bite to the crust.
- Pinch of salt: Brings all the flavors into perfect harmony, balancing sweet and rich notes.
- Pitted dark sweet cherries: The star ingredient! Fresh or jarred, they burst with juicy flavor and beautiful color.
- Cornstarch: Ensures the filling sets just right, giving a lovely firmness to both the cherries and the custard.
- Lemon juice: Brightens the fruit and brings out the cherry’s natural tanginess.
- Sugar (for cherries): Lifts the cherries’ flavor and helps them caramelize gently as they bake.
- Whole milk: Critical for a creamy, luxurious custard layer.
- Large egg yolks: Give the custard its richness and luscious texture.
- Powdered sugar (optional, for dusting): Adds a pretty finish and just a touch of extra sweetness when serving.
How to Make German Cherry Cake – Cherry Custard Pie
Step 1: Prepare Your Pan and Preheat the Oven
Start by heating your oven to 350°F (175°C) and greasing a 9-inch tart or pie pan. Taking this simple step now means you can pop everything in to bake as soon as it’s ready, no scrambling later. A well-greased pan is key for easy removal and neat slices once your German Cherry Cake – Cherry Custard Pie is baked and cooled.
Step 2: Make the Crust
In a mixing bowl, combine the flour, ½ cup sugar, baking powder, and a pinch of salt. Cut the cold, cubed butter into the flour mixture until it looks like coarse crumbs—you can use a pastry cutter, two knives, or even your fingers for this. Add the egg and vanilla extract, mixing until everything just comes together into a soft dough. Press this dough evenly into the bottom and up the sides of your prepared pan for a neat, sturdy crust that holds all those dreamy layers.
Step 3: Prepare the Cherry Layer
In a medium bowl, toss your pitted cherries with 2 tablespoons of cornstarch, the fresh lemon juice, and 1 tablespoon of sugar. Doing this coats each cherry, ensuring the fruit stays perfectly juicy but not soggy as it bakes. Spread the cherries in an even layer over your crust—don’t worry if the juices start pooling a little; they’ll mingle perfectly with the custard later.
Step 4: Whisk Up the Custard
Time for the silky middle! In a saucepan, whisk together the whole milk, 3 egg yolks, ⅓ cup of sugar, 2 tablespoons cornstarch, and vanilla extract. Place the pan over medium heat, whisking constantly, until the custard thickens to a pudding-like consistency. This step requires patience, but it’s worth every minute—once thickened, you’re rewarded with the smoothest, richest custard for the German Cherry Cake – Cherry Custard Pie.
Step 5: Assemble and Bake
Pour your freshly made custard evenly over the cherry layer, allowing it to seep into every nook. Slide the pan into the preheated oven and bake for 40 to 45 minutes, or until the edges are golden and the custard has set without wobbling. Your kitchen will fill with the most irresistible aroma, and you’ll see lovely little pockets of cherry poking through the custard.
Step 6: Cool and Chill
Allow the cake to cool completely on a wire rack, then refrigerate for at least 2 hours before serving. Chilling is key—it helps all the flavors settle and makes for beautiful, clean slices. When you’re ready to serve, dust a little powdered sugar over the top for a magic finishing touch!
How to Serve German Cherry Cake – Cherry Custard Pie
Garnishes
A snowy shower of powdered sugar is classic, but you can also top each slice with a dollop of freshly whipped cream or scatter a few extra cherries around the serving plate. Grated dark chocolate or slivered almonds make pretty and flavorful garnishes, especially if you’ve used almond extract in your custard!
Side Dishes
This cake pairs beautifully with a cup of strong coffee or a mild black tea. For a summer celebration, add a side scoop of vanilla bean or cherry ice cream. If you like contrasts, try a tangy yogurt-based topping to offset the sweetness of the German Cherry Cake – Cherry Custard Pie.
Creative Ways to Present
For special occasions, cut the cake into small squares and serve as part of a dessert platter, alongside chocolate truffles or shortbread cookies. For an elegant twist, use a stencil to dust the top with a delicate powdered sugar pattern, or drizzle each slice with a quick cherry compote. Little details like these turn an everyday treat into a bakery-worthy centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover German Cherry Cake – Cherry Custard Pie will keep well in the fridge, covered tightly with plastic wrap or stored in an airtight container, for up to three days. The custard and cherries will hold their integrity and the flavors actually deepen a little over time.
Freezing
If you want to freeze your pie, let it cool completely, then wrap it tightly in a layer of plastic wrap and aluminum foil. It will keep for up to one month. Thaw overnight in the fridge before serving—the texture and flavor will be nearly as lovely as when fresh baked.
Reheating
While this pie is best enjoyed chilled or at room temperature, you can gently bring slices to a slightly warmer temperature in the microwave for 10–15 seconds. Be cautious not to overheat, as the custard can separate if it gets too hot.
FAQs
Can I use frozen cherries instead of fresh or jarred?
Absolutely! Just be sure to thaw the frozen cherries and drain off any excess juice before proceeding with the recipe. They work beautifully in the German Cherry Cake – Cherry Custard Pie and give a lovely burst of flavor.
Is it possible to make this cake gluten-free?
Yes, you can use your favorite gluten-free all-purpose flour blend for the crust. Just note that texture may vary slightly, but the flavors will still shine through.
Can I add almond extract to the custard?
Definitely! A splash of almond extract instead of or in addition to vanilla gives the pie a deeper, more traditional German bakery flavor. Use about 1/2 teaspoon and enjoy the nutty aroma it brings.
How do I know if the custard is fully set?
The top of the German Cherry Cake – Cherry Custard Pie should look set and slightly golden, and the center should not jiggle when gently shaken. If you’re unsure, insert a toothpick—if it comes out mostly clean, your pie is ready.
What’s the best way to slice and serve the pie cleanly?
After chilling thoroughly, use a sharp, thin-bladed knife dipped in hot water and wiped dry between slices. This prevents sticking and helps you get picture-perfect slices every time.
Final Thoughts
There’s something absolutely magical about sharing a homemade German Cherry Cake – Cherry Custard Pie with friends and family. Whether you bake it for a special gathering or a simple afternoon pick-me-up, every bite delivers comfort, nostalgia, and a little taste of German summer. Give this beautiful tart a try—you’ll find yourself making it every cherry season.
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German Cherry Cake – Cherry Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
Indulge in the delightful taste of German Cherry Cake, a perfect blend of sweet cherries and creamy custard in a buttery crust. This Cherry Custard Pie is a classic dessert that will impress your guests and satisfy your sweet cravings.
Ingredients
Cake Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter (cold and cubed)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Cherry Filling:
- 2 cups pitted dark sweet cherries (fresh or jarred, drained)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp sugar (for cherries)
Custard:
- 1 ½ cups whole milk
- 3 large egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart or pie pan.
- In a mixing bowl, combine flour, ½ cup sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add egg and vanilla, mixing until a soft dough forms. Press the dough evenly into the bottom and up the sides of the prepared pan.
- In a medium bowl, toss the pitted cherries with 2 tablespoons of cornstarch, lemon juice, and 1 tablespoon of sugar. Spread the cherries evenly over the crust.
- In a saucepan, whisk together milk, egg yolks, ⅓ cup sugar, 2 tablespoons cornstarch, and vanilla. Cook over medium heat, stirring constantly, until thickened into a custard.
- Pour the custard over the cherries. Bake for 40–45 minutes, or until the edges are golden and the custard is set.
- Allow to cool completely, then refrigerate for at least 2 hours before serving. Dust with powdered sugar before slicing, if desired.
Notes
- You can use jarred sour cherries for a tangier flavor.
- Almond extract can be added to the custard for extra depth.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
