Cherry cake
At a glance
| Serves: | 8 |
| Prep time: | 30 minutes |
| Cook time: | 30 minutes |
| Total time: | 1 hour |
| Meal type: | Dessert, Snack |
| Allergy list: | Egg, Milk, Soy, Tree Nuts, Wheat |
| Misc: | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Region: | Worldwide |
| Description: | Cherry cake with a hint of cinnamon. A dessert for everyone. |
| Submitted by: |
Your note
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 4.9oz self raising flour
- 0.9oz caster sugar
- 1 medium egg
- 4 tablespoons milk
- 3oz butter (Melted)
- 7.9oz pitted black cherries (These come in a tin (450g full, 225g drained))
- 1 handful icing sugar (For dusting)
For the topping
- 0.9oz plain flour
- ¾ teaspoon ground cinnamon
- 0.9oz butter (Diced and softened)
- 0.9oz caster sugar
Directions
Step 1
Preheat the oven to 180C/gas 4/fan oven 160C.
Butter and line the base of a 22cm round cake tin.
Sift the self-raising flour, cinnamon (half a teaspoon) and sugar (50g) into a bowl.
Make a well and add the egg, milk and melted butter.
Combine and beat to make thick, smooth mixture.
Spoon into the tin and smooth.
Scatter the cherries over the mixture and gently press them in.
Step 2
Tip all the topping ingredients into a bowl.
Rub in the butter to make a crumb-like mixture, then work until it comes together in pea-sized pieces.
Scatter this over the cherries.
Step 3
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 tip on to a wire rack until completely cold.
Dust with icing sugar before serving.
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