Moist Cherry Streusel Cake in a Springform Pan

Ingredients

1 cup plus 1 tbsp220 ggranulated sugar
2 sticks plus 2 tbsp250 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
1 pinchsalt
2 tspvanilla sugar1 packet = 2 tsp (8 g). Vanilla sugar is sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
1large eggroom temperature
4 cups500 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK, use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

1 jarmorello cherriesA standard German jar holds about 12 oz (350 g) drained cherries. Morello cherries are sour cherries, usually bought in jars in their juice. In the US use jarred morello cherries, or canned tart cherries in water (not pie filling); in the UK, jarred morello cherries.
1 ½ tbsp20 ggranulated sugar
4 tbsp30 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
2 tspvanilla sugar, or the seeds of ½ vanilla bean1 packet vanilla sugar = 2 tsp (8 g). A vanilla bean is a whole vanilla pod; the seeds are scraped out and used. In the US use a vanilla bean, or 1 tsp vanilla bean paste per bean; in the UK, a vanilla pod, or 1 tsp vanilla bean paste per pod.

Mix the butter, sugar, salt and vanilla sugar, then work in the egg.
Combine the flour and baking powder and work them into the butter mixture until crumbs form.
Put about half of the streusel into the pan and press it down.
Drain the cherries, saving the juice, and top it up with water if needed until you have 1 cup (250 ml) of liquid.
Stir the liquid with the sugar and cornstarch and, stirring constantly over medium heat, let it bubble for about two minutes, then gently stir in the cherries.
Spread the cherries over the prepared base and cover them with the reserved streusel.
Bake in the preheated oven at 350°F (180°C) conventional (top and bottom heat) or 350°F (170°C) convection (fan).

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/cherry-streusel-cake/