Cherry Bundt Cake

Ingredients for 1 servings:

• 350 g morello cherries, fresh or 1 jar well-drained cherries (720 ml)
• 250 g margarine, soft
• 200 g sugar
• 1 tbsp vanilla sugar
• 2 tsp lemon juice
• 1 pinch of salt
• 4 m.-sized eggs
• 250 g flour
• 150 g almond(s), ground
• 1 tbsp baking powder
• 125 g sour cream
• 2 tbsp powdered sugar
• 2 tbsp Flour to coat the cherries in
• Fat and ground almonds for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

batter

Pit the cherries and dust with flour. Beat together the margarine, sugar, vanilla sugar, salt, and lemon juice until creamy. Gradually beat in the eggs. Mix the flour, almonds, and baking powder and briefly stir into the egg and sugar mixture, alternating with the sour cream. Carefully fold in the floured cherries. Grease a 22 cm Bundt cake pan and sprinkle with almonds. Pour the batter into the pan and smooth it down. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C) for about 60 minutes on the bottom rack. Remove from the oven and let cool in the pan for about 10 minutes. Then turn out onto a wire rack and let cool. Sprinkle with powdered sugar and serve. Also delicious with cinnamon whipped cream!