Moist cherry sour cream cake

Ingredients for 1 servings:

• 150 g sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 150 g butter, soft
• 4 m.-sized eggs
• 200 g sour cream (sour cream)
• 200 g flour
• 2 tsp baking powder
• 1 jar cherry(s), (250 g drained weight)
• 30 g almonds, chopped
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

from a 24cm springform pan

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 24 cm springform pan with baking paper. Grease the sides and dust with a little flour. Cream the softened butter with the sugar, vanilla sugar, and salt until creamy. Then add the eggs, one at a time, and mix well. Add the sour cream. Mix the flour with the baking powder and mix in briefly. Pour the batter into the prepared springform pan and smooth it out. Distribute the well-drained cherries over the cake and sprinkle with chopped almonds. Bake in the preheated oven on the middle rack for about 40 minutes. Remove from the oven and let cool in the pan for about 15 minutes. Then remove the sides of the pan and let the cake cool completely. Dust the cherry and sour cream cake with a little powdered sugar before serving.