• Preheat the oven for 390°F
• Grease the bottom of a 9 inch Springform Pan.
• Set a medium strainer over a bowl and strain the cherries… let them drip out while you get the streusel ready.
• Vanilla Streusel
• In a mixing bowl, combine the butter, flour, sugar, vanilla sugar, and egg yolk. I put all of the ingredients in my mixer and turn it on low. You can also use a pie cutter to bring all of the ingredients together. When the ingredients just come together. Put it in a bowl and set aside.
• Chocolate Streusel
• Repeat what you did for the Vanilla Streusel, only add Cocoa powder to the mix. So… in your mixing bowl, combine the butter, flour, sugar, vanilla sugar, cocoa powder, and egg yolk. Mix all the ingredients until they just come together.

Assembly:

• This is the fun/creative part. Sprinkle in half of the vanilla streusel… then sprinkle in half of the chocolate streusel. You don’t have to layer it, put some over here and some over there. (See the photos).
• Press the streusel dough down to even it out.
• Spread the drained cherries across the dough
• Now grab a handful of Vanilla Streusel dough and squeeze it in your fist to make large crumbs, and then sprinkle them over the cherries. Grab a handful of chocolate streusel and do the same. Alternate until all of the streusel is used, and the cherries are covered. Be creative…
• Bake the cake at 390°F for 30 minutes
• Let cool 10 minutes on a rack, then remove the springform sides. Let cool completely before serving.
• (Although it does taste divine while still warm)