This fresh cherry cake is a delightful treat that combines the natural sweetness of ripe cherries with a soft, moist cake. The juicy bursts of fruit in every bite make it perfect for summer gatherings or as a light dessert to enjoy with a cup of tea.
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The key to making this cake extra special is folding the fresh cherries gently into the batter, ensuring that they stay whole and juicy. A dusting of powdered sugar or a drizzle of vanilla glaze on top adds the perfect finishing touch, enhancing the cake’s flavor and presentation.
Ingredients
140g self-raising flour
½ tsp ground cinnamon
50g golden caster sugar
1 egg
4 tbsp milk
85g butter, melted
350g juicy, ripe cherries
icing sugar, for dusting
25g plain flour
¼ tsp ground cinnamon
25g golden caster sugar
25g butter at room temperature, diced
Instructions
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. 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.
- Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
- 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.
- 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.
- For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.
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