Cherry cake with sour cream

Ingredients for 1 servings:

• 2 jars of morello cherries
• 250 g butter, very soft
• 250 g sugar
• 1 pinch of salt
• 5 eggs
• 500 g flour, plus 2 tbsp for the cherries
• 1 packet of baking powder
• 1 tsp baking soda
• 50 ml Amaretto
• 400 g sour cream
• 100 g powdered sugar
• 2 tsp lemon juice
• possibly butter and breadcrumbs for the tray

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very light, moist cake from the tray

Drain the cherries well, then toss them with 2 tablespoons of flour to prevent them from sinking too much into the batter. Preheat the oven to 175°C (fan oven). Cream the softened butter with the sugar and salt using a hand mixer until creamy, then gradually add the eggs and mix in. Stir in the sour cream and Amaretto. Mix the flour with the baking powder and baking soda and finally mix in. Then pour the batter onto a buttered baking sheet, dusted with breadcrumbs if desired or lined with baking paper, and top with the cherries. Bake for about 40 minutes, until the cake is golden yellow. Meanwhile, mix a glaze from the powdered sugar and lemon juice and spread it over the cake while it is still hot. This cake will be very light and moist thanks to the sour cream, and it tastes great even the next day.