Drain the cherries well and grease a 26 springform pan. Preheat the oven to 180°C upper-lower heat or 160°C convection oven. For the dough, beat the butter or margarine until fluffy.
Beat in sugar, vanilla sugar and salt.
Stir in eggs one at a time for 1/2 minute each.
Combine flour, baking powder and cinnamon and beat in batches.
Fold 50g of the almonds into the mixture.
Pour the batter into the pan, smooth it out and spread the cherries over the batter.
Leave a 1cm wide border. Then place in the oven and bake in the lower third for about 20 minutes. Sprinkle the cake with the remaining almonds and bake for another 20 minutes. Remove from the oven, remove from the pan and let cool. Sprinkle with powdered sugar before serving.
