Aunt Mathilda's Cherry Cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 1 pinch of salt
• 200 g wheat flour
• 2 tsp baking powder
• 2 tbsp milk if needed
• possibly butter for the mold
• 1 jar sour cherries, pitted (350 g drained weight)
• possibly powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Drain the cherries through a sieve. Melt the butter and let it cool in a bowl. Gradually add the eggs, sugar, and vanilla sugar to the butter and mix. Add the salt, flour, and baking powder and mix well. Add milk as needed; the batter shouldn’t be too runny. Pour the batter into a greased or parchment-lined pan (I used a 42 x 29 cm baking sheet) and smooth it out. Distribute the drained cherries evenly on top and press them in lightly. Bake in a preheated oven at 175°C (top/bottom heat) for about 30-35 minutes. Dust with powdered sugar after cooling, if desired.