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Fresh Cherry Crumble Cake

A warm slice of this fresh cherry cake certainly perks you up on a grey and drizzly January morning.....who said New Year was meant for diets?!

Cherry Cake
Cake
Baking
Yield: 10 slices

Fresh Cherry Crumble Cake

A Fresh Cherry Crumble Cake
prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients:

  • 140g Self Raising Flour
  • 1/2 TSP Cinnamon
  • 50g Caster Sugar
  • Egg
  • 4 TBSP Milk
  • 85g Butter, melted
  • 250g Fresh Cherries, stoned
  • For the Crumble topping
  • 25g Plain Flour
  • 25g Caster Sugar
  • 25g Butter, diced
  • Glace Icing to finish (optional)

instructions

Step 1: Preheat the oven to fan 160°C/ conventional 180°C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. 
Step 2: Sift the flour, cinnamon and caster 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.
Step 3: Scatter the cherries over the mixture and gently press them in. 
Step 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.
Step 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. Drizzle with glace icing.