Fresh cherry cake with a hint of cinnamon

4.55 (73)
⏱ 65 mins 🍽 Serves 8 🌶 american ✅ Easy 🏷 Dessert

This American dessert is a delightful treat featuring juicy cherries baked into a cinnamon-spiced cake base, finished with a buttery crumb topping. It's an ideal choice for afternoon tea, a lunchbox snack, or a picnic. The cake can be prepared a day in advance, making it a convenient and tasty option for any gathering. It serves eight people and takes about 65 minutes to make.

Fresh cherry cake with a hint of cinnamon

Ingredients

  • 140g self-raising flour
  • 1/2 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
  • 1/4 tsp ground cinnamon
  • 25g golden caster sugar
  • 25g butter at room temperature, diced

Method

  1. Set your oven to fan 160C, conventional 180C, or gas 4. Prepare a 20cm round cake tin, about 5cm deep, by greasing and lining the base. Sift the self-raising flour, 1/2 tsp cinnamon, and 50g caster sugar into a mixing bowl. Create a hollow in the middle and pour in the egg, milk, and melted butter. Mix everything together thoroughly with a wooden spoon or electric whisk until you have a thick, smooth batter. Transfer this mixture to the prepared tin and smooth the surface.
  2. Take the cherries and remove their stalks and stones, using a pitter to keep them intact if possible. Distribute the prepared cherries evenly over the cake batter, pressing them in lightly.
  3. For the crumb topping, place the 25g plain flour, 1/4 tsp cinnamon, 25g caster sugar, and diced butter into a bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Continue working it until it forms small, pea-sized clumps. Sprinkle this topping over the layer of cherries.
  4. Place the cake in the oven and bake for 30-35 minutes. It is ready when a skewer inserted into the centre comes out clean. Allow the cake to cool in its tin until you can handle it safely. Then, carefully run a knife around the edge, turn the cake out, and let it cool completely on a wire rack.
  5. If planning for a picnic, you can bake the cake up to 24 hours ahead. Once it is completely cold, place it back into the clean tin. Generously dust the top with icing sugar, then wrap the whole tin securely in cling film or foil.

Nutrition (per serving)

Calories247 kcal
Fat12 g
Saturates7 g
Carbs32 g
Sugars12 g
Fibre1 g
Protein3 g
Sodium184 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisineamerican