Fresh cherry cake with a hint of cinnamon

Fresh cherry cake with a hint of cinnamon

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(58 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, questions and tips

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4th Jul, 2013
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.
9th Jan, 2013
Loved it! Mine turned out a bit too crispy:)
9th Jul, 2012
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.
9th Jul, 2012
Scrumptious and very easy to make, different than just an ordinary sponge cake, recommend this cake to anyone.
20th Mar, 2012
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.
21st Jan, 2012
amazing, going to try this with raspberries!
20th Jan, 2012
This recipe was fantastic, really easy to make and was all gone by the end of the day!
19th Jan, 2012
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.
16th Oct, 2011
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!
12th Aug, 2011
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.


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