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


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



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

  • 4 tbsp milk



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

  • 85g butter, melted



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

  • 350g juicy, ripe cherries



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


  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)

emilyrose4's picture

Really yummy. Loved the crumble topping. Thought I had too many cherries so didn't put them all in, wish I had as it would have made it even more delicious.

tinkermax's picture

does anyone know if this or a clafoutis can be frozen - does it defrost OK?

roxydoodah's picture

I had my reservations... things didn't look promising as I was pressing the cherries in, but it turned out great! I used really good cherries, but somehow they're a bit tasteless in the cake.
Maybe I'll try soaking them in something potent first.

moomootiger's picture

This cake is absolutely delicious, it is very easy to make and it looks exactly like the photo. I didn't change anything in the recipe, it was all perfect for me, including the baking time. I made it twice so far and it works every time, I used defrosted frozen black cherries that come stoned already, so not much work. The first time I was a bit suspicious as the batter is very thick and sticky - I persevered and it works. Will do it again MM

beth82's picture

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

loubylou99's picture

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.

eleanormayo's picture

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.

alisar's picture

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.

salj1980's picture

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!

lucy99's picture

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.

janewebster's picture

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

jozboz's picture

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.

helenjbgriffith's picture

It definitely needs longer cooking. My husband loved it!

twinpots87's picture

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!

squiggle123's picture

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.

redsnapperuk's picture

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.

vfirth's picture

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!

notmum's picture

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

rcoleman's picture

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!

duff_plum69's picture

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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