Fresh cherry cake with a hint of cinnamon

Fresh cherry cake with a hint of cinnamon

Delicious and perfect for a picnic

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Cook time

Cook 55 mins - 1 hr 5 mins

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.

Per slice

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

Recipe from Good Food magazine, June 2003.

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Latest comments and suggestions

Results 21-40

  • Binder photo roxy

    21 May 2010

    roxy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo MandyD

    01 June 2010

    MandyD commented on this recipe

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

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  • Binder photo EmilyRose4

    15 June 2010

    EmilyRose4 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Anita

    18 June 2010

    Anita rated this recipe

    4 stars

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  • Binder photo patricia

    07 July 2010

    patricia commented on this recipe

    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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  • Binder photo patricia

    07 July 2010

    patricia rated and commented on this recipe

    5 stars

    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.

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  • Binder photo crispy

    08 July 2010

    crispy commented on this recipe

    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.

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  • Binder photo Peen

    09 July 2010

    Peen rated and commented on this recipe

    5 stars

    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!

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  • Binder photo JaneR

    19 July 2010

    JaneR rated and commented on this recipe

    5 stars

    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.

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  • Binder photo CMaria

    20 July 2010

    CMaria rated and commented on this recipe

    5 stars

    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!

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  • Binder photo CMaria

    20 July 2010

    CMaria commented on this recipe

    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!

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  • Binder photo Lisa

    05 August 2010

    Lisa commented on this recipe

    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!

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  • Binder photo KATIECUPCAKE

    12 August 2010

    KATIECUPCAKE rated and commented on this recipe

    4 stars

    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.

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  • Binder photo centauri

    19 December 2010

    centauri rated and commented on this recipe

    1 stars

    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.

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  • Binder photo maureen fitzgibbons

    01 February 2011

    maureen fitzgibbons rated and commented on this recipe

    5 stars

    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.

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  • Binder photo clare

    05 February 2011

    clare commented on this recipe

    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.

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  • Binder photo Vicky

    20 March 2011

    Vicky rated this recipe

    4 stars

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  • Binder photo Rosie C

    17 May 2011

    Rosie C rated and commented on this recipe

    4 stars

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

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  • Binder photo Fay

    12 June 2011

    Fay rated and commented on this recipe

    5 stars

    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.....

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  • Binder photo Jay

    19 June 2011

    Jay commented on this recipe

    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.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Cook time

Cook 55 mins - 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
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Per slice

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

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