• 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

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.

by Pak101.com (few years ago!) / 862 views