Poppy seed and cherry crumble cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 225 g sugar
• 1 packet of vanilla sugar
• 5 drops of Aromat (lemon)
• 4 eggs
• 250 g flour
• 1 tsp, leveled baking powder
• Fat for the mold
• 1 jar cherry(s)
• 125 g poppy seeds, ground
• 100 ml milk, warm
• 1 egg(s)
• 50 g flour
• 150 g flour
• 100 g sugar
• 100 g butter or margarine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

crispy, juicy, simply delicious

Preheat the oven to 180°C (top/bottom heat). Add about 100 ml of warm to hot milk to the ground poppy seeds and let stand. For the batter, first beat the margarine or butter until smooth and gradually add the sugar and vanilla sugar. Add a few drops of lemon flavoring or lemon zest. Add the eggs one at a time, beating each egg for half a minute. Once the mixture is homogeneous, mix the flour with the baking powder and add it in two halves, stirring each half. Pour about 2/3 of the batter into a greased 26 cm springform pan, smooth it out, and scatter the drained cherries loosely on top. Add the poppy seed and milk mixture, the egg, and 50 g of flour to the remaining batter, mix, and sprinkle over the cherries. Smooth it down. For the crumble, mix the flour with the sugar, knead it with the butter or margarine, and sprinkle it over the batter. Bake the cake at 180°C for about 50 minutes.