Summary

Ingredients

• 150 grams sugar
• 2 teaspoons vanilla sugar
• 1 pinch (s) salt
• 150 g butter, soft
• 4 medium egg (s)
• 200 g sour cream, (sour cream)
• 200 g flour
• 2 teaspoons baking soda
• 1 glass cherry (s), (250 g drained weight)
• 30 g almonds, chopped
• Powdered sugar, for dusting

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Instructions

1. Preheat the oven to 180 degrees top and bottom heat. Line the bottom of a 24 cm springform pan with parchment paper. Grease the edge and dust with a little flour.
2. Mix the softened butter with sugar, vanilla sugar and salt until creamy. Then add the eggs one by one and stir well each time. Add the sour cream. Mix the flour with the baking powder and stir in briefly.
3. Pour the dough into the prepared springform pan and smooth it out in the form. Spread the well-drained cherries on the cake, sprinkle with chopped almonds.
4. Bake in the preheated oven on the middle rack for about 40 minutes. Remove and let cool in the tin for about 15 minutes. Then remove the edge of the mold and let the cake cool down completely.
5. Dust the cherry sour cream cake with a little icing sugar before serving.