Kirschenplotzer WHAT? A German Cherry Cake
I'm not a fruit girl (except for citrus), but I do love cherries.
T'is the cherry season. Right now.
Washington or NY State cherries.....good stuff.
Here is my ONE cherry dessert for the season.
Yes, I own a cherry pitter, however, I hate pitting pounds of cherries.
As I've said before, the juice gets all over my counters, cutting boards and makes a mess every time.
This cake is worth the aggravation.
It's a traditional German cake called a "kirschenplotzer".
This is better than the usual cherry pie in the sky.
Kirschenplotzer/German Cherry Cake (adapted from Mile High Kitchen):
1 pound fresh sweet dark cherries, pitted
1/4 cup (60g) butter, unsalted, at room temp.
2/3 cup ( 130g) sugar
3 eggs, at room temp.
1/2 teaspoon good vanilla extract
1 teaspoon pure almond extract
1 1/4 (150 g) cup flour
1 1/8 cup (150 g) corn meal or medium grind polenta
3 teaspoons baking powder
1/3 cup 1 tablespoon (100 ml) milk
The original recipe wants you to bake the cake at 400F, but my oven doesn't like cakes at that temp, so I took the liberty and turned it down to 375F.
Grease and flour a 10" springform pan.
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.
Fold in the cherries by hand with a spatula.
Transfer the batter into the prepared baking dish and bake for 50-60 minutes or until a wooden skewer comes out clean.
Let cool in the pan 10 minutes then remove the ring and let cool on a rack.
I made an icing, non-traditional.......I added 1 cup of confectioner's sugar w/ 1 tbsp milk and some sliced almonds. I poured it over the cake while still warm. The icing will harden.
Wondering if Trader Joe's Dark Morello Cherries (in jar) would work if drained? They are from Germany. Label mentions "may contain pits" so they'd have to be checked.
Are you familiar with them (they are slightly sweetened, ready to eat - not sour pie cherries).
You could be right about the high altitude baking from the original recipe (that would explain her 400F temperature!).
I baked mine at 375F and altered a few things, it came out perfect and delicious!