Cherry Crumb Cake Grandmother`s Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 packet baking powder
- 200 g suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 2 medium egg (s)
- 250 g mararine
- 1 glass sour cherries
- 3 tablespoon cornstarch
- 2 tablespoon sugar
- 1 pinch cinnamon powder
- 1 lemon (s)
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Drain the sour cherries on a sieve. Stir the cornstarch with a little juice until smooth and gradually pour in the remaining juice and mix with 2 tablespoons of sugar, the juice of the lemon and the cinnamon. Bring everything to a boil in a saucepan. As soon as the mixture boils, fold in the cherries, then set aside to cool.
- For the dough, beat the margarine, sugar, vanilla sugar, salt and eggs until frothy. Knead in the flour and sifted baking powder. Roll out half of the dough on the bottom of a greased springform pan, pressing one edge along the edge of the springform pan. Pour in the cooled cherry mixture. Make crumbs from the rest of the kneading dough and spread over the cherry mixture.
- Bake at 160 ° C for about 50-60 minutes.
- Let the cake cool for a few hours in the springform pan and only then carefully remove it.
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