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%)
  1. Preheat your oven to 400 F Convection (or 200 C). Grease a 10 inch (26 cm) round spring form. Set aside.
  2. Sift the flour and mix with cornmeal and baking powder. Set aside.
  3. In a stand mixer combine the butter and sugar. Mix on medium speed for 4 minutes.
  4. Add the eggs, one at a time. Mix well.
  5. Add vanilla and almond extract. Mix well.
  6. With the stand mixer on slow alternate mixing in the flour and milk. Start and add with the flour mixture.
  7. Fold in the cherries by hand with a spatula.
  8. 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