Kirschenmichel - A Traditional German Cherry Cake |
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
- 1½ pounds (700 g) fresh sweet dark cherries, pitted
- ¼ cup (60 g) butter, unsalted, at room temp.
- ⅔ cup ( 130 g) sugar
- 3 eggs, at room temp.
- ½ teaspoon (2.5 ml) good vanilla extract
- 1 teaspoon (5 ml) pure almond extract
- 1¼ (150 g) cup flour
- 1⅛ cup (150 g) corn meal (I used Bob's Redmill organic medium grind)
- 3 teaspoons baking powder
- ⅓ cup 1 Tablespoon (100 ml) milk (I used organic 2%)
- Preheat your oven to 400 F Convection (or 200 C). Grease a 10 inch (26 cm) round spring form. Set aside.
- Sift the flour and mix with cornmeal and baking powder. Set aside.
- In a stand mixer combine the butter and sugar. Mix on medium speed for 4 minutes.
- Add the eggs, one at a time. Mix well.
- Add vanilla and almond extract. Mix well.
- With the stand mixer on slow alternate mixing in the flour and milk. Start and add with the flour mixture.
- Fold in the cherries by hand with a spatula.
- Transfer the dough into the prepared baking dish and bake for 40-50 minutes or until a wooden skewer comes out clean.
Serve Kirschenmichel warm or at room temperature. Tastes great served with vanilla ice cream and whipped cream.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/07/22/kirschenmichel-kirschenplotzer-a-traditional-german-cherry-cake/
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