Cherry – Cup Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 3 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g morello cherries, fresh or 1 lass well-drained cherries (720 ml)
- 250 g mararine, soft
- 200 g suar
- 1 point vanilla sugar
- 2 teaspoons lemon juice
- 1 pinch (s) salt
- 4 medium egg (s)
- 250 g flour
- 150 g almond (s), round
- 1 point baking powder
- 125 g sour cream
- 2 tablespoon powdered sugar
- 2 tablespoon flour to turn the cherries in
- Fat and ground almonds for the mold
Print Recipe
Pin Recipe Instructions
- Stone the cherries and dust with flour.
- Mix the margarine, sugar, vanilla sugar, salt and lemon juice until creamy. Gradually stir in the eggs. Mix the flour, almonds and baking powder and stir briefly into the egg and sugar mixture in portions, alternating with the sour cream. Carefully fold in the floured cherries.
- Grease a bowl cake tin (22 cm) and sprinkle with almonds. Pour the dough into the mold and smooth it out.
- Bake in the preheated oven: E - stove: 175 ° C, fan oven: 150 ° C for approx. 60 minutes on the lower rail. Take out and let cool in the tin for about 10 minutes.
- Then turn it out onto a cake rack and let it cool down. Serve sprinkled with powdered sugar.
- Also tastes delicious with cinnamon cream!
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