Fresh cherry cake with a hint of cinnamon

Fresh cherry cake with a hint of cinnamon

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(56 ratings)

Cook: 55 mins - 1 hr, 5 mins

Easy

Serves 8
Delicious and perfect for a picnic

Nutrition and extra info

Nutrition: per slice

  • kcal247
  • fat12g
  • saturates7g
  • carbs32g
  • sugars12g
  • fibre1g
  • protein3g
  • salt0.46g
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Ingredients

  • 140g self-raising flour
  • ½ tsp ground cinnamon
  • 50g golden caster sugar
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g juicy, ripe cherries

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • icing sugar, for dusting

For the topping

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments (60)

kmertens's picture
5

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
3

Delicious. Easy to make. Home-made vanilla custard goes well.

sweet-and-spicy's picture
4

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.

Lizan's picture
5

Easy, delicious, fantastic! Looking forward to trying it with apples, raspberries etc. Highly recommended

schizofish's picture
5

Lovely - again more flour, milk and time, but amazing taste. Husband and kids both like it - I had sulks from daughter for making her wait for her second piece!

choccow56's picture

Very good recipe, tasted lovely, like the others had to leave longer in oven and needed to add more flour to topping, but will definitely do this recipe again.

fyoung's picture
5

What a delicious cake!i was surprised at first how little batter there was and cooked it for 15 minutes longer as i was using a ceramic dish...the result was so delicious ...definitely one to make again, with cherries, apples, apricots, prunes.....

rosamundc's picture
4

I made this for a friend's birthday last year and he loved it. It's great for picnics.

ackers's picture

This cake is lovelly.I too cooked it for longer,I also used blackberries which burst slightly while cooking which makes it so moist.I also added oats to the topping and finished with a sprinkling of demerera sugar to make it extra crunchy.The topping is especially good so next time may make double the amount.

mo8food's picture
5

absolutely delicious. Great as a cake or pudding and so easy to make. Loved the crumble topping. Did cook for longer than suggested and added a little extra milk to the batter. Will make again and again.

centauri93's picture
1

Really really dissapointed, cake didn't rise at all, and the top of it turned to a grey mush within a few hours! Also, no taste of cinnamon.

klloyd9825's picture
4

Made with stella cherries straight from the tree (after de-stoneing). Really enjoyed it, just make sure you let it cool completely, we were inpatient and ate it before it had completely gone cold.

lisalovesmanolo's picture

This was loved by all. I think dinners suggestions above are probably good ones but even without the extra milk and flour (it did need 5 mins extra cooking time) it was fabulous. We had it warm with cream and the remainder cold the next day - it worked well both ways. A useful new addition to my Domestic Goddess repertoire!

cmpeixoto77's picture
5

This recipe is great and was a success with my fiance and guests! But I put 2 tsp of coconut in flakes one on the cake and one on the topping and it gave a special hint!

cmpeixoto77's picture
5

This recipe is great and was a success with my fiance and guests! But I put 2 tsp of coconut in flakes one on the cake and one on the topping and it gave a special hint!

janerollinson's picture
5

My 6 year old son made this with some of the cherries we'd picked (after I'd pitted them - good old mum!). He was very proud of himself and it was lovely - not too sweet which was nice. We've had it with cream, with custard and the rest for a picnic and packed lunches! Very versatile.

praveen_paul's picture
5

Made it many times and it works out great. I use a hair-pin (sterile of course) to pit the cherries, takes a bit of practise, but quick once you get the hang of it.

And yes I have also noticed the difference in cooking times on the recipe. It requires 1hr to cook, not 35mins!

macushla's picture

Has anyone noticed that the Cook time at the top is 55mins - 1hr 5mins, but the method says bake for 30-35 mins? I was confused as to which I should use and opted for the lesser time, and yes, I needed to bake for an extra 20 mins! Delicious cake and so easy to make, I shall definately be doing it again.

batandball's picture
5

This cake was simple to make but l had to add a little more flour t

This cake was very easy to make,but l had to add more flour to the topping and cook it longer than stated,it taste delicious and looked just like the picture.
l have a cherry tree and lam always looking for new recipes.

o the topping, and cook it a few more minutes longer, it looked

just like the picture and it tasted delicious.

batandball's picture
5

This cake was very easy to make, l had to give it a few minutes
more in the oven, it looked just like the picture and it taste lovely.
l have a cherry tree and l keep looking for new recipes, l will be making this cake again.

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