Christmas crumb cake

Ingredients for 1 servings:

• 50 g cornstarch
• 200 g flour
• ½ tsp baking powder
• 1 egg(s)
• 150 g sugar
• ½ tsp cinnamon
• ½ tsp cardamom
• 1 pinch of clove(s), ground
• 125 g butter (or margarine)
• 1 jar sour cherries
• 35 g cornstarch
• ¼ liter cherry juice
• 1 packet of vanilla sugar
• 1 tbsp cherry brandy (but not necessary)
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Knead the dough ingredients on low speed until crumbs form. Press 3/4 of the dough into a greased springform pan. Drain the sour cherries. Mix the cornstarch with a little of the juice. Bring the remaining juice to a boil, add the vanilla sugar, and thicken with the cornstarch. Bring to a boil briefly, then add the cherries and season with kirsch, if desired. Spread the cherry mixture over the base and crumble the remaining dough over it. Bake at 200°C (top and bottom heat) for 25-35 minutes. Dust with powdered sugar after cooling.