From Pfeffermusse to Streuelkuchen, cookbook author Luisa Weiss strikes a responsive chord in “Classic German Baking” (Ten Speed Press).

Weiss, who was born in Berlin, says in the book’s introduction that her culinary background draws from an eclectic Polish and American heritage. In addition, Weiss is recognized as the creator of the popular Wednesday Chef blog.

Weiss shares more than 100 carefully researched German recipes, including (below) Lottchen’s Kirschkuchen (aka sunken lemon-cherry cake).

Home cooks – no matter what their level of baking skills – will find many examples of time-honored cookies, cakes, torts and breads.

“German and Austrian recipes aren’t always quick and easy,” Weiss writes, adding: “But your patience and rigor will be rewarded many times over.”

Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. Contact him at editorial@kcchronicle.com.

LOTTCHEN’S KIRSCHKUCHEN

(Recipe makes one nine-inch cake)

9 Tbl. plus 1 tsp. unsalted butter, at room temperature

1 cup minus 1 1/2 Tbl. granulated sugar

3 eggs

Grated peel of 1 organic lemon

1 1/2 cups, scooped and leveled, minus 1 Tbl., all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

2 cups pitted sour cherries, drained if canned

Confectioners’ sugar, for dusting (optional)

Preheat the oven to 350 Fahrenheit. Line the bottom of a nine-inch springform pan with parchment paper.

Place the butter and granulated sugar in a bowl and beat together until light and fluffy, scraping down the sides a few times. Beat in the eggs one at a time. Beat in the grated lemon peel.

In a separate bowl, stir together the flour, baking powder and salt. Beat into the butter mixture just until combined. Scrape down the sides. Fold the cherries into the batter using a spatula.

Scrape the batter into the prepared pan and smooth the top. Place into the oven and bake for 55 to 60 minutes, or until the cake is golden brown and starting to pull away from the sides of the pan.

Remove the pan from the oven and let cool on a rack for 20 minutes before removing the springform ring. When completely cool, dust with a small amount of confectioners’ sugar, if desired, and serve.