Fresh cherry cake with a hint of cinnamon

Fresh cherry cake with a hint of cinnamon

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(66 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…

  • 85g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 a dairy product made from separating whole milk or cream into fat and…


  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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2nd Jun, 2019
Very nice cake. I also prepared the cherries and the topping first. I found 320g of cherries was enough to cover the surface, I needed an extra tbsp of milk to loosen the batter a little and I added a couple of drops of almond extract. I slightly overcooked it as it looked very pale after the suggested cooking time, but then I checked the photo and realised it is supposed to be pale. Would make again, perhaps using some fresh apricots, which I bought on offer from Tesco, but have turned out to be rathter tasteless.
19th Jul, 2017
Agreed with other comments. De-pip cherries and get crumble ready first, then make cake mixture. Rises well and is more cake like. Went down a treat and would make again.
17th Jun, 2016
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!
28th Aug, 2015
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.
17th Jun, 2015
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
15th Nov, 2014
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.
29th Jun, 2014
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 ?
15th Jun, 2014
very easy and very delicious. if you're like me, double the quantity of the topping.
12th Jun, 2014
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
19th Feb, 2014
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.


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