Fresh cherry cake with a hint of cinnamon

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Good Food

15 ratings

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1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. 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.
2. 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 in.
3. 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.
4. 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.
5. For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

Per slice

247 kcalories, protein 3g, carbohydrate 32g, fat 12 g, saturated fat 7g, fibre 1g, salt 0.46 g

'We liked the combination of cherries and cinnamon, and the fresh fruit makes it a bit special. I would make this again, especially as a picnic treat for the children.'

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• coby

  14 November 2007

  coby rated this recipe

  

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• PLUM

  16 March 2008

  PLUM rated and commented on this recipe

  

  This is a fantastic pudding to make, a bit tricky in plaes, but it tastes reall nice, and my Dad who is a huge cherry fan quietly enjoyed it!!

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• RColeman

  19 May 2008

  RColeman rated and commented on this recipe

  

  Every time I have made this it has needed a few minutes extra in the oven but it's always great and if you don't have cherries, apples are great in this!

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• sally

  13 June 2008

  sally rated and commented on this recipe

  

  Good cake, nice to use fresh cherries, very simple to make.

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• sweet tooth

  18 July 2008

  sweet tooth rated and commented on this recipe

  

  Loved the juicy cherries in this. Needed a touch more milk in the batter and a touch more flour in the topping for me. I used a slightly bigger tin as it was handy and shouldn't have - stick to the smaller one for more depth!

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• redsnapperuk

  23 July 2008

  redsnapperuk rated and commented on this recipe

  

  This was easy to make and tasted fantastic. I just wish that I could have made a bigger one!!! My family demolished it in no time at all.

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• Sharon

  12 August 2008

  Sharon rated and commented on this recipe

  

  So easy to make that my 8 year old son made it. It needed a bit of milk in the batter and slightly longer to cook but was delicious. Would definitely make it again.

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• Sally

  17 May 2009

  Sally commented on this recipe

  I used drained tinned cherries, and the result was brilliant. I also decorated the top using some warmed raspberry jam, 2 tbsp of cherry syrup ( from the drained cherries) I drizzled it over the top, then drizzled white icing as well. The decoration took away the plainess of the look of the cake, all the family loved it!

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• Helen2007

  01 June 2009

  Helen2007 commented on this recipe

  It definitely needs longer cooking. My husband loved it!

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• jozrecipes

  08 June 2009

  jozrecipes commented on this recipe

  I enjoyed the process of making this cake and it is one of the few recipes I've tried that came out looking like the picture! i gave the cake an extra five minutes cooking just to make sure the centre wasn't sticky. the fruit and crumble topping is delicious, but next time I would add slightly less sugar to the cake itself.

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• Jane

  06 July 2009

  Jane rated and commented on this recipe

  

  Lovely cake. I did give it 5 minutes extra cooking time and it was just perfect. Will definitely make this again.

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• sammy cooks

  14 July 2009

  sammy cooks rated and commented on this recipe

  

  I am allergic to raw cherries but can eat them cooked so this is ideal for me. It's delicious. Mine took 35 mins in fan oven. The amount of cherries seems a lot, I thought they might make the cake soggy, but it's just right. We had it with creme fraiche as that's what I had in the fridge, and it went really well with it.

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• My Recipes

  14 July 2009

  My Recipes rated and commented on this recipe

  

  Delicious! I also have a very similar recipe for an apple cake so it would work very well substituting apples for the cherries, or raspberries would be just as tasty!

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• Alisar

  23 July 2009

  Alisar rated and commented on this recipe

  

  Absolutely delicious! Like others, I had to cook for a little bit longer, and found that I needed more flour in the topping. Served with vanilla ice cream and it went down a storm. I will definitely make this one again.

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• Belkey

  14 August 2009

  Belkey rated and commented on this recipe

  

  I made this to use up some cherries that were too large due to the huge amount of recent rainfall. We deceided that cooking them would concentrate the flavour. I increased the amount of cinnamon and it worked a treat.

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• penny

  18 August 2009

  penny rated this recipe

  

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• dinners

  21 August 2009

  dinners commented on this recipe

  Had to add approx 2 extra tbsps of milk to the mixture as very stiff and thick initially. Also had to add more flour to the topping mix and cooked for 5 mins longer than recipe said. All in all, a delicious cake but an inaccurate recipe.

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• Joan I'Anson

  14 October 2009

  Joan I'Anson rated this recipe

  

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• beth82

  05 November 2009

  beth82 rated and commented on this recipe

  

  Lovely!! Went down a treat with my husband and kids.

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http://www.bbcgoodfood.com/recipes/2414/

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Ingredients

• 140g self-raising flour
• ½ tsp ground cinnamon
• 50g golden caster sugar
• 1 egg
• 4 tbsp milk
• 85g butter , melted
• 350g juicy, ripe cherries
• icing sugar, for dusting

FOR THE TOPPING

• 25g plain flour
• ¼ tsp ground cinnamon
• 25g golden caster sugar
• 25g butter , at room temperature, diced

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Difficulty and servings

Serves 8

Preparation and cooking times

Cook min 1 hr 5 mins

Ingredients

• 140g self-raising flour
• ½ tsp ground cinnamon
• 50g golden caster sugar
• 1 egg
• 4 tbsp milk
• 85g butter , melted
• 350g juicy, ripe cherries
• icing sugar, for dusting

FOR THE TOPPING

• 25g plain flour
• ¼ tsp ground cinnamon
• 25g golden caster sugar
• 25g butter , at room temperature, diced

Per slice

247 kcalories, protein 3g, carbohydrate 32g, fat 12 g, saturated fat 7g, fibre 1g, salt 0.46 g

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