Cherry Crumble Cake

 

One thing I really love, love, LOVE is fresh cherries. During cherry season I like to eat as many of them as I can get. Fruit in season tastes the best, don't you think?

I could eat them until they come out my ears and to be honest I don't really care how much they cost, I just can't get enough of them.

 

 

One thing I also like to do is to bake a fresh cherry cake!  Cherries are one of those fruits that lend themselves beautifully to using in baked desserts, pies, cakes, crumbles, etc.

This moist cherry cake recipe is one that I like to bake for us every year. Not only is it a simple cake to bake, but it has a beautiful crumb, sweet cherry topping and that buttery crumble is just wonderful!

This is a cake that is as much at home with a hot drink as it is for dessert with a nice scoop of vanilla ice cream or some cream poured over top! 

Crumbles, pies . . . cakes. Mmmm . . . there is nothing like fresh cherries for baking with.  The sour ones make fabulous pies.

Until you have tasted a cherry pie made with fresh cherries, you have just not tasted a real cherry pie!! There is just no comparison to the ones made with fresh cherries and the ones made with tinned cherry pie filling . . . trust me!   

I do enjoy the tinned cherry pie filling, but a pie made from scratch is incomparably better, seriously.

 

 

Sweet cherries are perfect in cakes and muffins. Especially fabulous cakes such as this one.  Scrummily buttery with a lovely crumble topping, this cake is one of our favourites.  

Served with lashings of cold cream this cake is so so so good. Each mouthful a buttery bite of sweet cherry bliss. I have to work hard to restrain myself because I could just eat and eat this until it's all gone!! 

 

WHAT YOU NEED TO MAKE CHERRY CRUMBLE CAKE

The ingredients for this cake are fairly simple.  Ordinary baking cupboard ingredients and fresh cherries.  I have not made it with frozen cherries, but I am sure they would also work so long as you thaw and drain them really well first!  

For the cake:

• 3/4 pound (350g) of pitted ripe fresh sweet cherries
• 1 cup plus 1 TBS (150g) of self raising flour
• hefty pinch of ground cinnamon
• 1/4 cup (50g) of sugar
• 1 large free range egg
• 1/8 cup (1 fluid ounce/30ml) of milk
• scant half cup (3 1/2 ounces/99g) butter, melted

For the crumble topping:

• 4 TBS flour
• 1/4 tsp ground cinnamon
• 2 TBS granulated sugar
• 2 TBS cold butter, cubed

You will also need:

• Icing (confectioners) sugar to dust
• Pouring cream to serve

 

As I said you can probably use frozen cherries (although I haven't), just be sure to thaw and drain them first.  I know some people have a hard time finding self raising flour.  You can very easily make your own, that is what I do most of the time.

To make your own self raising flour for every cup of flour whisk together the following:  1 cup (140g) plain all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt. I usually make mine 3 or 4 cups at a time and keep it in an airtight container.

 

HOW TO MAKE CHERRY CRUMBLE CAKE

Nothing could really be easier.   Begin by preheating your oven to 350*F/180*C/ gas mark 4. Butter an 8 inch round cake tin with a removable bottom and line with parchment paper on the bottom.

Whisk the melted butter together with the milk and the egg.

Sift the flour, sugar and cinnamon into a bowl. Make a well in the middle and then add the liquid ingredients all at once. Mix together to make a smooth thick batter and then spread it into the prepared pan. Drop the cherries on top, pressing them down just slightly.

Whisk together the flour, cinnamon and sugar for the crumble topping. Rub in the butter with your fingertips until the mixture is all crumbly. Sprinkle this evenly over top of the cherries.

Bake in the preheated oven for 30 to 35 minutes, until well risen and golden brown. A toothpick inserted in the center should come out clean.

Remove from the oven and allow to stand for at least ten minutes before removing from the pan to a wire rack to finish cooling.

Dust with icing sugar if you wish and serve, cut into wedges with some cream for pouring if desired.

This really is a lovely cake with a beautiful dense crumb.  One that goes perfectly well with a hot drink or for dessert. Heck, its even great for breakfast! 

If you are fond of this type of cake, here are a few others you might enjoy! 

NORWEGIAN RHUBARB CAKE - This is a beautiful cake with a soft delicate crumb.  It melts in the mouth.  Top that with the earthy tang of tart rhubarb and the sweet crunch of sugar and almonds and you have a pretty unbeatable combination!

CHERRY COCONUT & ALMOND SNACK CAKE - Nutty, sweet, buttery and deliciously stuffed with plenty of fresh cherries, with a fabulously crunchy toasted almond topping. The batter included coconut and ground almonds for the perfect combination of flavors.

Cherry Crumble Cake

Yield: makes one 8-inch cake

Author: Marie Rayner

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

A deliciously moist cake, stogged full of sweet cherries and topped with a buttery crumble topping. Fabulous!

Ingredients

For the cake:

• 3/4 pound (350g) of pitted ripe fresh sweet cherries
• 1 cup plus 1 TBS (150g) of self raising flour
• hefty pinch of ground cinnamon
• 1/4 cup (50g) of sugar
• 1 large free range egg
• 1/8 cup (1 fluid ounce/30ml) of milk
• scant half cup (3 1/2 ounces/99g) butter, melted

For the crumble topping:

• 4 TBS flour
• 1/4 tsp ground cinnamon
• 2 TBS granulated sugar
• 2 TBS cold butter, cubed

You will also need:

• Icing (confectioners) sugar to dust
• Pouring cream to serve

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch round cake tin with a removable bottom and line with parchment paper on the bottom.
2. Whisk the melted butter together with the milk and the egg.
3. Sift the flour, sugar and cinnamon into a bowl. Make a well in the middle and then add the liquid ingredients all at once.
4. Mix together to make a smooth thick batter and then spread it into the prepared pan. Drop the cherries on top, pressing them down just slightly.
5. Whisk together the flour, cinnamon and sugar for the crumble topping. Rub in the butter with your fingertips until the mixture is all crumbly. Sprinkle this evenly over top of the cherries.
6. Bake in the preheated oven for 30 to 35 minutes, until well risen and golden brown. A toothpick inserted in the center should come out clean.
7. Remove from the oven and allow to stand for at least ten minutes before removing from the pan to a wire rack to finish cooling.
8. Dust with icing sugar if you wish and serve, cut into wedges with some cream for pouring if desired.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again! 

 Follow me on Bloglovin