This cake can be made with any fruit. Plums, Nectarines, Peaches and Apricots are nice. Today I used Dark Cherries, and they were very sweet. The cake was tasty, but I wished if the Cherries were sour. If you have sour Cherries, they would be perfect.
Makes
18cm x 27cm Cake Tin *OR similar size tin
Ingredients
Cake
125g Butter *softened
1/2 Caster Sugar
2 large Eggs *room temperature
Zest of 1 Lemon
2 tablespoons Lemon Juice
1 cup Self-Raising Flour
Topping
400g Cherries *OR as required to cover the top
50g Butter *softened *DO NOT melt
50g Caster Sugar OR Brown Sugar
50g Self-Raising Flour *plus extra if required
1 teaspoon Ground Cinnamon *optional
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles.
Method
- Wash Cherries, cut them in half, twist to separate, and remove the stones. *Note: If you use Canned Cherries, drain very well.
- Make Cinnamon Crumble by mixing Butter, Caster Sugar (OR Brown Sugar), Flour and Cinnamon until crumbly.
- Pre-heat oven to 180℃. Line the base and sides of a cake tin with baking paper.
- Beat Butter and Sugar in a bowl until creamy. Add Eggs, 1 at a time, and mix well. Add Lemon Zest, Lemon Juice and Self-Raising Flour, and mix well to combine. Spoon into the prepared cake tin and spread evenly.
- Arrange Cherries over the mixture with cut side facing up, then scatter the Cinnamon Crumble evenly.
- Bake for 35 to 40 minutes OR until golden and cooked through. Cool in the tin for 15 minutes, then cool on a wire rack.
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