Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Fresh Cherry Cake with a hint of Cinnamon August 18, 2013


Delicious and perfect for a picnic, or even as a pudding, eat it hot with custard or cream.

You could also use other fresh fruits ie: raspberries, peaches, blackberries, apples, apricots, prunes.


Ingredients for the base


140g self-raising flour

1 tsp ground cinnamon

50g caster sugar

1 egg

4 Tbsp milk

85g butter, melted

350g juicy, ripe cherries


Ingredients for the topping


50g plain flour

1/2 tsp ground cinnamon

50g caster sugar

50g butter, at room temperature, diced




Preheat the oven to 180C/gas 4. Grease and 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 (I don’t) 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 35 – 40 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.


What do you think, would you make this?

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