Grandma's Cherry Crumb Cake

Ingredients for 1 servings:

• 500 g flour
• 1 packet of baking powder
• 200 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 m.-sized eggs
• 250 g margarine
• 1 jar sour cherries
• 3 tbsp cornstarch
• 2 tbsp sugar
• 1 pinch of cinnamon powder
• 1 lemon(s)
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

delicious cake, for 12 pieces, from a springform pan

Drain the sour cherries in a sieve. Mix the cornstarch with a little of the juice until smooth, then gradually add the remaining juice and mix with 2 tablespoons of sugar, the lemon juice, and the cinnamon. Bring everything to a boil in a saucepan. As soon as the mixture comes to a boil, fold in the cherries, then set aside to cool. For the pastry, beat the margarine with the sugar, vanilla sugar, salt, and eggs until fluffy. Knead in the flour and sifted baking powder. Roll out half of the pastry on the bottom of a greased springform pan, pressing an edge along the sides of the pan. Pour in the cooled cherry mixture. Make crumbs from the remaining dough and spread them over the cherry mixture. Bake the cake at 160°C (top/bottom heat) for about 50-60 minutes. Let the cake cool in the springform pan for a few hours, then carefully remove it from the pan.