Crumb cake with cherries

Ingredients for 1 servings:

• 250 g butter or margarine
• 150 g sugar
• 2 packets of vanilla sugar
• 1 egg yolk
• 375 g wheat flour
• 50 g almonds, chopped
• 2 tsp, leveled baking powder
• 1 jar Morello cherries, 370 g drained weight
• ½ jar jam (morello cherry jam), 225 g
• 1 tbsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

fruity and delicious

Put the softened butter or margarine in a medium-sized mixing bowl and beat with a whisk until creamy. Mix the sugar and vanilla sugar well and then sprinkle into the creamed fat, stirring constantly. Add the egg yolk to the mixture and mix in briefly. Mix the flour, almonds, and baking powder. Stir two-thirds of this mixture into the prepared mixture with a whisk. Add the remaining flour and almond mixture and mix in loosely with your hands, kneading slightly to form a crumbly dough. Grease the bottom of a 26 cm springform pan well and spread two-thirds of the crumble batter evenly over the base of the springform pan. Place the cherries in a sieve and let it drain. Place the jam in a small bowl and mix briefly. Add the cherries and mix in gently. Spread the cherry filling with a tablespoon over the crumble batter in the springform pan, do not smooth it down. Pour the remaining crumble batter over the cherry filling. Bake the cake in the preheated oven on the lowest rack for approximately 45-50 minutes. Electric oven: 200°C, fan oven: 175°C, gas mark 3. Remove the cake from the oven and let it cool in the springform pan on a wire rack for approximately 30 minutes. Then carefully remove the cake from the springform pan, let it cool, and dust with powdered sugar. My absolute favorite cake! Approx. 480 kcal per serving.