Kirschmichel is a delicious German cherry dessert or pudding served with vanilla sauce. You can make it with fresh, frozen, or canned cherries.
The Kirschmichel recipe is a traditional German cherry dessert, perfect for using up some of the many cherries growing on my tree this year. I've already baked this delicious cherry pudding again, along with three batches of cherry butter, cherry scones, cherry loaf cake, and more.
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What is Kirschmichel?
Kirschmichel is a traditional German cherry pudding, especially popular in Southern Germany. It goes by many names, like Kirschenplotzer, Kรถrschmichl, and Kirschpfanne. In German, it's often called "Grandma's Kirschmichel" or "Kindergarten dessert." But why?
Kirschmichel was originally more of a sweet meal, created to use up leftover bread or rolls. In the past, people didn't throw away bread just because it wasnโt fresh, so they found creative ways to use it. This idea isn't unique to Germanyโmany cultures have bread puddings, like Italian versions with panettone or English bread pudding from as early as the 11th century.
As for why it's called "kindergarten dessert," it used to be a popular dish served in German kindergartens 30-40 years ago. Itโs no longer common, but it's still a favorite at home.
There are two types of Kirschmichel: the traditional one made with stale bread and a modern version that doesn't require old bread. Today, I'm sharing the modern recipe made with flour and semolina. It's just as quick and delicious as the original.
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 great in season, but canned cherries are commonly used. The German Black Forest Cake is also always made with canned cherries.
- If using canned cherries, just drain them well and proceed with the recipe. For frozen cherries, defrost them and pat dry with kitchen paper. Here's my easy, low-sugar method for preserving cherries.
- Frozen cherries should be defrosted and gently patted dry with a paper towel.
Semolina and flour: These two ingredients are replacing the stale bread. You will make an easy batter full of cherries.
Vanilla sugar is very common in Germany, and it's used in about 80% of baking recipes. However, itโs not as widely available in other parts of the world. If you canโt find it, simply replace it with vanilla extract.
See the recipe card for full information on ingredients and quantities.
How to make Kirschmichel?
- Step #1: Prepare the cherries. Pit them if they are fresh. Defrost them if they are frozen and drain them if they are canned.
- Step #2: Beat the soft butter and the sugar. Add vanilla and the zest of ยฝ lemon.
- Step #3: Stir in eggs and semolina. Sieve flour and baking powder over the mixture and fold in carefully.
- Step #4: Add the milk, little by little, stirring carefully with a rubber spatula. Fold in the prepared cherries.
- Step #5: Pour the mixture into the prepared baking dish.
- Step #6: Bake the cherry dessert in the preheated oven for about 40-45 minutes or until a skewer inserted in the middle comes out clean.
Good to know!
Making your own vanilla sugar is simple and requires just sugar and a vanilla pod - or even just an empty vanilla pod if youโve used the seeds for something else. Store vanilla sugar in airtight containers.
- Vanilla sugar: Place the vanilla pods in a food processor and grind them well. Mix the ground pods with granulated sugar, transfer to a jar, and let it infuse for a couple of weeks.
- Powdered vanilla sugar: Combine vanilla pods and granulated sugar in the food processor and blend until powdered. It may become hard over time, but this doesnโt affect the taste. Just scrape out what you need with a spoon.
How to serve it?
Well, there is a reason I posted the vanilla sauce recipe yesterday. A simple German vanilla sauce is the best accompaniment for this German cherry dessert.
You can serve the casserole warm or at room temperature and ALWAYS with vanilla sauce. Or with vanilla ice cream for a change. Or with both of them...
Storage
Kirschmichel is best served immediately or on the day you baked it.
Refrigerate leftovers in an airtight container for 2-3 days. Store vanilla sauce separately.
Reheat them in the oven or microwave.
Kirschmichel - German Cherry Dessert
Equipment
- Medium baking dish about 7x8 inches/ 19x23 cm
Ingredients
- 1 lb cherries pitted, 500 g, Note 2
- ยผ cup unsalted butter 60 g, room temperature + some butter flakes
- ยฝ cup granulated sugar 125 g
- 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
- zest of ยฝ lemon
- 3 eggs large
- ยฝ cup + 2 tablespoons semolina 125 g
- 1ยผ cup all-purpose flour 150 g
- 3 teaspoons baking powder
- 1 cup milk 240 ml
Instructions
- Preheat the oven to 350ยฐF/ 180ยฐC. 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/ 500 g
- 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.ยผ cup unsalted butter/ 60 g + ยฝ cup granulated sugar/ 125 g + 1 tablespoon vanilla sugar + zest of ยฝ lemon + 3 eggs + ยฝ cup + 2 tablespoons semolina/ 125 g
- 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.1ยผ cup all-purpose flour/ 150 g + 3 teaspoons baking powder + 1 cup milk/ 240 ml
- 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 (the Amazon affiliate link opens in a new tab) 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.
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 Brรถtchen or find some in a store.
Adina says
Hi Inge. There are two types of Kirschmichel, one with Brรถtchen and this one with semolina. My husband's Oma used to make both, depending on whether she had stale Brรถtchen 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 "Brรถtchen" 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 Brรถtchen version, that is why I make it more often. ๐ Vanillasoรe 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. ๐
Valeria says
You had me at 'German' and cherry'! This sounds so delicious, going to try ๐
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!