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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27th Jul, 2011
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.
22nd Jul, 2011
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.
17th Jul, 2011
Delicious. Easy to make. Home-made vanilla custard goes well.
14th Jul, 2011
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
9th Jul, 2011
Easy, delicious, fantastic! Looking forward to trying it with apples, raspberries etc. Highly recommended
2nd Jul, 2011
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!
19th Jun, 2011
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.
12th Jun, 2011
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.....
17th May, 2011
I made this for a friend's birthday last year and he loved it. It's great for picnics.
5th Feb, 2011
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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