Fresh Cherry Cake

14 ingredients
5 steps

Ingredients

  • 5 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 ounces superfine sugar
  • 1 egg
  • 4 tablespoons milk
  • 3 1/2 ounces butter, melted
  • 12 ounces cherries
  • confectioners' sugar, for dusting
  • FOR THE TOPPING
  • 1 ounce all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 ounce superfine sugar
  • 1 ounce butter, at room temperature, diced

Directions

  1. 1
    Preheat the oven to 350°F Grease and base line an 8in round cake tin, about 2in deep.
  2. 2
    Sift the flour, cinnamon and superfine sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
  3. 3
    Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them inches
  4. 4
    To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
  5. 5
    Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.

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