crumb cake

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• some salt
• 500 g flour
• 1 packet of baking powder
• 25 g breadcrumbs, or about 4 crumbled butter biscuits
• 1 jar sour cherries
• 20 g sugar
• 30 g cornstarch
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

moist crumb cake with cherry filling

For the dough, put the butter in a bowl and beat with a mixer until fluffy. Gradually add the sugar, vanilla sugar, egg, and salt, stirring constantly. Stir in half of the flour mixed with baking powder and then add the rest of the flour to the dough. Work the flour in until a crumbly dough forms. For the filling, pour the cherries into a sieve and let them drain, reserving the juice. Bring 1/4 of the cherry juice to a boil with the sugar, stir in the cornstarch mixed with a little cold water, and add the cherries. Bring to a boil again briefly, then set aside and let cool. Pour half of the dough into a springform pan lined with baking paper and press the dough down, pulling up the edges slightly. Sprinkle the breadcrumbs (or shortbread crumbs) over the dough and spoon the cherry compote on top, leaving about 1 cm free around the edges. Pour the remaining dough over the filling and press down the edges slightly. Bake the cake in a preheated oven at 180°C for 40-45 minutes. Dust with powdered sugar and serve.