Drowned Cherry Cake

Drowned Cherry Cake Recipe

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Carolyn Haas


We used to have a cherry tree that produced wonderful tart cherries. Now that we've moved, I've finally located a local orchard that has the perfect cherries for this cake!


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10 Min
1 Hr


  • 2 1/2 c
    pitted sour cherries, drained
  • 1 1/2 Tbsp
    cinnamon sugar
  • 1 c
    unsalted butter
  • 3/4 c
  • 3
  • 1 tsp
  • 2 1/2 c
  • 2 tsp
    baking soda
  • 2 Tbsp
    confectioners sugar

How to Make Drowned Cherry Cake


  1. Drain cherries. Set aside
  2. Cream butter and sugar together until pale and fluffy. Add eggs, one at a time until combined.
  3. Add vanilla. Fold in flour and baking powder.
  4. Spread the batter immediately into 10 inch springform pan and smooth it with a spatula. It will be thick.
  5. Distribute the cherries over batter, press each one down slightly to anchor it. If you have more cherries than can be pushed in on a single layer, just keep pushing more down!
  6. Sprinkle the cinnamon-sugar mixture evenly over surface of cake.
  7. Bake at 375ºF/190C oven and bake for 60 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Cool in the pan for 10 minutes before loosening and putting it onto a cake rack to cool completely. When cool, using a sieve, sift confectioners' sugar over the top and serve with whipped cream.

Printable Recipe Card

About Drowned Cherry Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: German

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