Dessert for our Oktoberfest feast was a traditional German cherry cake. While I remember my maternal grandmother making many different German treats, I don’t recall her making this. I found this recipe for kirschenmichel on Pinterest at My Kitchen in the Rockies blog, and I thought it would be a tasty ending to our German-style meal. I was right – it’s delicious! If you’re looking for a traditional sweet-style cake, this isn’t it, as it more resembles cornbread with just a hint of sweetness from the cherries.

Kirschenmichel – German Cherry Cake

1 1/2 pounds fresh sweet dark cherries, pitted
1/4 cup unsalted butter, at room temperature
2/3 cup sugar
3 eggs, at room temperature
1/2 teaspoon good vanilla extract
1 teaspoon almond extract
1 1/4 cup all-purpose flour
1 1/8 cup cornmeal
3 teaspoons baking powder
1/3 cup plus 1 tablespoon milk

Preheat the oven to 400 degrees Fahrenheit. Grease a 10-inch round springform pan; set aside.

Sift the flour, cornmeal and baking powder. Set aside.

In a stand mixer, cream the butter and the sugar. Mix on medium speed for 4 minutes. Add the eggs, one at a time, and mix well. Add the vanilla and almond extracts, and mix well.

When the mixer on low speed, slowly alternate adding the flour mixture and the milk, beginning and ending with the flour mixture. Fold in the cherries by hand with a spatula.

Transfer the mixture to the prepared springform pan, and bake for 40 to 50 minutes, or until the cake tests clean in the center.

Serve with vanilla ice cream or whipped cream.