(from: Süsse Sünden - Tarek Malouf)
190g soft butter, plus a little to grease the cake tin
1 sachet of vanilla sugar
190g flour, plus a little more for the cake tin
1 teaspoon baking powder
1/2 teaspoon salt
25g sour cream
1 tablespoon ground cinnamon
Preheat the oven to 170°C (convection oven: 150°C). Grease a 20cm cake tin with butter and dust with flour.
Beat butter, sugar and vanilla sugar with an electric mixer until fluffy. Add the eggs one by one. Scrape down the bowl from time to time with a ladle.
Sift the flour, baking powder and salt together into another bowl. In two additions, add the flour mixture to the fluffy mixture and mix well. Then, add the sour cream.
Put about 200g of the dough into another bowl, add the cinnamon and mix well. Add the raisins to the other remaining dough. Fill the dough with the raisins into your prepared cake tin first. Then, add the cinnamon dough. Run through it with a fork and swirl it around a bit to create the marble effect.
Bake the cake in the middle of the oven for about 50-60 minutes. Test whether it's done with a wooden skewer. If there is no dough on the skewer, your cake is done.