Make this traditional German Kirschmichel recipe with fresh, frozen, or canned cherries. This easy cherry dessert is light, fluffy, and delicious with vanilla sauce.
Kirschmichel is a traditional German cherry dessert made with sweet cherries and a light batter. This easy Kirschmichel recipe is delicious served warm with vanilla sauce, and you can make it with fresh, frozen, or canned cherries.
The Kirschmichel recipe is one of my favorite ways to use the many cherries growing on my tree every summer. I've already baked this cherry pudding several times this season, along with batches of cherry butter, cherry scones, cherry loaf cake, and plenty of other cherry recipes.
Featured comment from Debbie: Very good! This cake is dense, so a little goes a long way. The vanilla sauce is perfect, and required!
Ingredients: 10 | Prep Time: 30 minutes | Cook Time: 45 minutes | Servings: 6 | Difficulty: Easy
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What is Kirschmichel?
Kirschmichel is a traditional German cherry pudding, especially popular in Southern Germany. Depending on the region, it is also known as Kirschenplotzer, Körschmichl, or Kirschpfanne. The German Black Forest Cake is also a traditional German dessert.
The classic Kirschmichel recipe was originally created to use up stale bread or rolls. Instead of throwing away bread once it was no longer fresh, people soaked it in milk, mixed it with eggs and cherries, and baked it into a comforting dessert. Similar bread puddings exist in many countries, but Kirschmichel is a beloved German classic.
In Germany, Kirschmichel is sometimes affectionately called "Grandma's Kirschmichel" because it has long been a favorite family recipe. Many people also remember it as a classic kindergarten dessert, as it was commonly served in German kindergartens a few decades ago.
Today, there are two versions of Kirschmichel. The traditional recipe uses stale bread, while this modern version replaces the bread with flour and semolina. It's just as easy to make and wonderfully light, fluffy, and full of juicy cherries.
Ingredients
Cherries: You will need more or less 1.5 lbs/ 650 g of unpitted cherries. Instead, you can use 1 lb/ 500 g (defrosted) or canned (and well-drained) cherries.
- Fresh cherries are wonderful in season, but canned cherries are commonly used in Germany and work just as well.
- If using canned cherries, drain them thoroughly before adding them to the batter.
- If you have lots of fresh cherries, here's my easy low-sugar method for preserving cherries.
- Frozen cherries should be completely defrosted and gently patted dry with paper towels.
Semolina and flour: These two ingredients are replacing the stale bread. You will make an easy batter full of cherries.
Vanilla sugar: Vanilla sugar is a staple ingredient in German baking, but it isn't always easy to find elsewhere. If you don't have it, simply replace it with vanilla extract.
See the recipe card for full information on ingredients and quantities.
How to make Kirschmichel?
Prepare the cherries. Pit them if they are fresh, defrost them if frozen, or drain them well if using canned cherries.
Step #1: Beat the soft butter with the sugar until creamy. Add the vanilla sugar and the finely grated zest of half a lemon.
Step #2: Beat in the eggs, then stir in the semolina. Sift the flour and baking powder over the mixture and fold everything together gently.
Step #3: Gradually stir in the milk with a rubber spatula, then carefully fold in the prepared cherries.
Step #4: Pour the batter into the prepared baking dish.
Step #5: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step #6: Dust with confectioners' sugar before serving.
Good to know!
Making your own vanilla sugar is incredibly easy. All you need is sugar and a vanilla pod - even an empty pod after you've scraped out the seeds works well. Store it in an airtight jar and let it infuse for a couple of weeks.
For powdered vanilla sugar, blend vanilla pods with granulated sugar in a food processor until fine. It may harden slightly during storage, but that doesn't affect the flavor.
How to serve it?
There is a reason I shared my vanilla sauce recipe first. Homemade German vanilla sauce is the traditional way to serve Kirschmichel, and the combination is absolutely delicious.
Serve the cherry pudding warm or at room temperature, generously drizzled with vanilla sauce. A scoop of vanilla ice cream is also wonderful, especially on warm summer days. Or serve both if you can't decide.
Storage
Kirschmichel is best enjoyed freshly baked or on the day it is made.
Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep the vanilla sauce in a separate container.
Reheat individual portions in the microwave or warm the entire dish in the oven until heated through.
Kirschmichel Recipe (German Cherry Dessert)
Equipment
- Medium baking dish about 7x8 inches/ 19x23 cm
Ingredients
- 1 lb cherries pitted, Note 2
- ¼ cup unsalted butter at room temperature + some butter flakes
- ½ cup + 2 Tbsp granulated sugar
- 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
- zest of ½ lemon
- 3 eggs large
- ¾ cup semolina
- 1¼ cup all-purpose flour
- 3 teaspoons baking powder
- 1 cup milk
Instructions
- Preheat the oven to 350°F/ 180°C. Butter the casserole dish well.
- Pit the cherries and weigh the 1 lb/ 500 g after pitting. If using frozen cherries, defrost them and dry with a paper towel. If using canned cherries, let them drain well.1 lb cherries
- Mix the soft butter and the sugar until foamy. Add the vanilla sugar or extract, the lemon zest, eggs, and semolina, and stir again to incorporate everything.¼ cup unsalted butter + ½ cup + 2 Tbsp granulated sugar + 1 tablespoon vanilla sugar + zest of ½ lemon + 3 eggs + ¾ cup semolina
- Mix the flour and the baking powder and sieve them over the rest of the ingredients. Incorporate carefully using a spatula and add the milk little by little, stirring carefully. Add the pitted cherries to the mixture.1¼ cup all-purpose flour + 3 teaspoons baking powder + 1 cup milk
- Bake: Pour the batter into the prepared dish. Sprinkle with some butter flakes and bake for about 40-45 minutes or until a skewer inserted in the middle comes out clean but still very slightly wet.
- Dust with confectioners sugar if desired and serve hot, warm, or at room temperature with vanilla sauce.
Notes
- A digital kitchen scale provides the most precise measurement, ensuring the best bake possible.
- Cherries: You will need more or less 1.5 lbs/ 650 g of unpitted cherries. Instead, you can use 1 lb/ 500 g (defrosted) or canned (and well-drained) cherries.
Debbie says
Very good! This cake is dense, so a little goes a long way. The vanilla sauce is perfect, and required!
margaret says
What are butter flakes and where do I get them?
Adina says
It's just regular butter cut into very small pieces.
INGE KOHL says
I hate to write a bad review, but this tastes nothing like the real Kirschenmichel I grew up with. I am glad I only made 1/2 the recipe.
The only way I would ever make this again is if I make my own Brötchen or find some in a store.
Adina says
Hi Inge. There are two types of Kirschmichel, one with Brötchen and this one with semolina. My husband's Oma used to make both, depending on whether she had stale Brötchen or not.
grace says
this sounds delicious, especially doused in that vanilla sauce!
Inge A Kohl says
I never heard of a version that doesn't use old "Brötchen" and must say that I am a little skeptical. Since semolina comes in fine or coarse, I googled (German site) to see if I could find other Kirschenmichel made with semolina and found one that mentions using a medium grind semolina (Bob's Redmill organic). Will have to buy some cherries and try this.
I must say that I have very fond memories of the original version.
Adina says
I hope you like it, Inge. My kids like this version better than the Brötchen version, that is why I make it more often. 🙂 Vanillasoße is a must.
Adina says
Great, let me know if you liked it. ?
Coco in the Kitchen says
This looks gorgeous!
I just made a batch of sour cherry preserve. Going to bake it into this German delight.
Adina says
I am glad you like it, Valeria. 🙂
Valeria says
You had me at 'German' and cherry'! This sounds so delicious, going to try 🙂
Adina says
Thank you, Anu. This is nice to hear.
Anu-My Ginger Garlic Kitchen says
Adina, I am in love with this cheery casserole! And I bet this must be delish with vanilla sauce! Lovely summer dessert!