Cherry cake with cinnamon crumbles

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3.6 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 1 glass (720 ml) Sour cherries
  • 125 g Flour
  • 1 TEASPOON Baking Powder
  • 100 g crushed almonds
  • 7-10 Tbsp Cinnamon
  • 100 g Butter
  • 125 g Butter or margarine
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 3 Eggs (size M)
  • 150 g Flour
  • 2 TEASPOONS Baking Powder
  • 50 g Marzipan
  • 30 g chopped almonds
  • 7-10 Tbsp Sugar crystals
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Place the cherries on a sieve and drain. Melt the butter. Put flour, baking powder, almonds and cinnamon in a mixing bowl. Add liquid butter and work into crumbles with the dough hooks of the hand mixer. Cream fat, sugar, vanilla sugar, lemon peel and eggs. Mix flour and baking powder and stir in. Dice marzipan finely and stir in. Turn the cherries in a little flour and carefully mix them with the crumble mixture. Pour the dough into a greased springform pan (26 cm Ø). Spread cherry crumbles on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Let them cool down. Roast chopped almonds in a pan until golden brown. Mix with the sugar crystals and sprinkle over the cake

  2. 2

    Waiting time approx. 1 hour

  3. 3

    Attention: no sugar in the crumbles!

Nutrition Facts

KCAL
280 kcal
CARBS
23 g
FATS
19 g
PROTEINS
5 g