Fresh Cherry Crumble Cake
A warm slice of this fresh cherry cake certainly perks you up on a grey and drizzly January morning.....who said New Year was meant for diets?!
Cherry Cake
Cake
Baking
Yield: 10 slices
Fresh Cherry Crumble Cake
A Fresh Cherry Crumble Cake
prep time: 15 minscook time: 35 minstotal time: 50 mins
ingredients:
- 140g Self Raising Flour
- 1/2 TSP Cinnamon
- 50g Caster Sugar
- 1 Egg
- 4 TBSP Milk
- 85g Butter, melted
- 250g Fresh Cherries, stoned
- For the Crumble topping
- 25g Plain Flour
- 25g Caster Sugar
- 25g Butter, diced
- Glace Icing to finish (optional)
instructions
Step 1: Preheat the oven to fan 160°C/ conventional 180°C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep.
Step 2: 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.
Step 3: Scatter the cherries over the mixture and gently press them in.
Step 4: 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.
Step 5: 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. Drizzle with glace icing.
mmmm yummy!! January is not a month for diets!!! This is the biggest myth ever! Great way to start the year!!
ReplyDeleteMy kind of cake - it would be lovely warm with ice cream too!
ReplyDeleteThank´s for this recipe, it looks delicious and not difficult to prepare!
ReplyDeleteRegards,
@photorecipe