Cherry cake

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.
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Ingredients

Imperial | Metric | USA

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For the topping


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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