Recipe for Cherry Crumble Cake
Ingredients
- 350g (12oz) juicy, ripe fresh cherries (weight after stones have been removed)
- 150g (5oz) self-raising flour
- Pinch of ground cinnamon
- 50g (2oz) caster sugar
- 1 egg
- 30ml (1fl oz) milk
- 100g (31/2oz) butter, melted
- Icing sugar, for dusting (optional)
- For the crumble topping
- 25g (1oz) plain flour
- 1/4 tsp ground cinnamon
- 25g (1oz) caster sugar
- 25g (1oz) butter, cubed
- 20cm (8in) diameter spring-form/loose bottomed tin
Cooking Directions
Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with grease proof paper.
Remove the stalks and stones from the cherries using a cherry pitter if you have one, to keep the fruit whole, otherwise cut them in half and discard the stones.
Set the cherries aside.
Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the center.
Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk.
Beat well to make a thick, smooth mixture, then spoon into the prepared tin and spread evenly.
Scatter the cherries over the mixture and gently press them in with the back of a fork.
To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingertips to make a crumb-like mixture and scatter the topping over the cherries.
Bake in the oven for 30-35 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.
Leave in the tin for about 10 minutes until cool enough to handle, then run a knife around the edge and remove the cake from the tin. Allow to cool on a wire rack.
Dust with icing sugar, if you wish, and serve.
Cherry Crumble Cake Photos
by Pak101.com (few years ago!) / 668 views