Ingredients

• ¼ cup (60 g) butter, unsalted, at room temp.
• 2/3 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
• 1 cup (150 g) corn meal
• 3 teaspoons baking powder
• 1/3 cup 1 Tablespoon (100 ml) milk

Directions

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.
9. Serve Kirschenmichel warm or at room temperature.
10. Tastes great served with vanilla ice cream or sauce and/or whipped cream.