Beat the softened butter together with the sugar and vanilla sugar until combined.
Add the egg and mix well.
Add the flour and baking powder and stir until the dough is smooth and uniform.
Transfer the dough to a greased baking pan (I use a 20 cm round pan) and smooth out the surface.
If needed, pit the cherries.
If the cherries were frozen, thaw them first and drain off all the liquid that has released.
Arrange the cherries on top of the dough (no need to press them in).
Sprinkle with sugar.
Bake in an oven preheated to 180°C for 30–40 minutes.
Let the cake cool completely.
Soft, sweet, and crumbly with a light tartness from the cherries — this cake is a perfect treat for a family tea time.
Comments