Fresh cherry cake with a hint of cinnamon

Fresh cherry cake with a hint of cinnamon

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (60)

jellybaby22's picture

I followed the recipe and although it took about 15 minutes longer in my oven to cook (but that might be my oven's fault!) it came out really well. It's very pretty and light, but slightly more of a biscuity texture than cakey. Went down well with my friends anyway!

SarahBaileyCook's picture

I made this cake recently and I was surprised by the order in which the instructions are given.
It starts by making the cake mixture which contains self-raising flour and liquid. The raising agent in the flour will become active as soon as the ingredients are combined - faster if the kitchen is warm than if it is cold.
It would be much better to stone the cherries and make the topping first, leaving them to one side while mixing the batter. That way it can be mixed and put into the oven without delay.
I see other reviewers have had mixed success with the recipe, citing the base as a problem, this could be why.

kingflupsi's picture

can't really rate the original recipe, but doubled the dough, quadrupled the topping and simply used a reasonable amount of cherries. then put it into a 26 cm tin, baked it at 200C for 20 minutes and then at 180C for another 25 minutes.
it was delicious.

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

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

Loved it! Mine turned out a bit too crispy:)

sharonet's picture

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

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

pageface's picture

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

amazing, going to try this with raspberries!

bmg104's picture

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

batandball's picture

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

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

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…