Fresh cherry cake with a hint of cinnamon

Fresh cherry cake with a hint of cinnamon

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(49 ratings)

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Cooking time

Cook: 55 mins - 1 hr, 5 mins

Skill level

Easy

Servings

Serves 8

Delicious and perfect for a picnic

Nutrition and extra info

Nutrition info

Nutrition per slice

kcalories
247
protein
3g
carbs
32g
fat
12g
saturates
7g
fibre
1g
sugar
12g
salt
0.46g

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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Method

  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.

Recipe from Good Food magazine, June 2003

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Comments

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Rachel Jellicoe's picture

I concur with the previous comments, the base was heavy, claggy and a real disappointment! The base looked uncooked even though I left it in the oven for an extra 15 minutes... I also followed the recipe carefully. The topping was lovely but overshadowed by the raw dough like base.

alexfood's picture

I do not know what I did wrong, I followed the recipe to the letter ( unusual for me ! ) but the base turned out really dense. Tasted lovely and the topping was great but I cannot work out what went wrong with the base. Anyone else have this problem ?

hing's picture

very easy and very delicious. if you're like me, double the quantity of the topping.

z4hidap's picture
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This cake is amazing, I added some ground almonds to the sponge base and crumble mixture. It added a whole new dimension to the recipie

cmdx3's picture

This cake is amazing!! So moist, I used my own crumble recipe because I knew it would be the highlight of this cake. Its delicious! Also I didn't use that many cherries, only 270g and it was more than enough.

fatjasper's picture

This cake really is delicious, I have made two so far this week and if my neighbour keeps coming round with endless bowls of cherries I shall just keep making more as my eldest son is just wolfing it down. Definitely double the crumble topping though. I could tell as soon as I sprinkled the first lot on that it wasn't going to be enough so quickly made some more. Very easy to make too.

Netsk1's picture

Having read the comments here I doubled the topping and left it in the oven for an extra 5 minutes, it was perfect and delicious.

kannans's picture
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Loved it! Mine turned out a bit too crispy:)

sharonet's picture
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Forgot to look at the clock so timed it by testing the middle of the sponge, was beautiful, I made slightly more topping, I would certainly make this again and maybe try a different fruit combination.

sharonet's picture
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Scrumptious and very easy to make, different than just an ordinary sponge cake, recommend this cake to anyone.

pageface's picture
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I made this for Mother's Day and it was lovely. The cherries keep the cake nice and moist for several days, although I would add more flour to the topping. The cake mixture does seem quick thick but the cake comes out nice and light.

sushicake's picture
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amazing, going to try this with raspberries!

bmg104's picture
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This recipe was fantastic, really easy to make and was all gone by the end of the day!

batandball's picture
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This is one of my family and friends favourite cakes, which l make all year round, as l have a cherry tree so l freeze a lot of the cherries. l always have to cook it a little longer than the recipe states, and it is lovely as a pudding with custard.

skylightxo's picture
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Used glace cherries not normal as they've just gone out of season. Didn't have enough so made up the weights with raisins and it looked nearly exactly like the picture - which is rare for me! Doesn't look like it's going to be much when making it but looks and tastes great and it disappeared before I even had a chance to have a proper slice!

ally_2301's picture
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I gave this the time that it said and the sponge part was undercooked, probably my fault but the skewer did come out clean so I thought it would be fine. I loved the crumble topping (with added flour) so if I made it again I would cook it for longer and put double the amount of crumble topping on it.

nermich's picture
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Also used bigger tin (30cm) and increased all quantites by half. Was concerned that I overbaked it (more than an hour) because I could not see how golden it got as topping remains pale.

kmertens's picture
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I increased the quantities to fit a larger cake tin and it still worked beautifully, obviously took a bit longer because it was bigger. Lovely cake, could probably put in more cinnamon as the 'hint' was barely detectable. Went down well in the office.

kissmecakes's picture
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Delicious. Easy to make. Home-made vanilla custard goes well.

sweet-and-spicy's picture
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Modified the ingredients to make a healthier version of this. I used 100 ml of flora cuisine in the cake and made the topping with sunflower spread. I imagine the finished product will have its differences to the original but it turned out like a clafoutis cake with a crumble top. My kids loved it and my partner who has to watch his cholesterol was able to enjoy the treat with us.

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