Cherry Crumble Cake

Monday 21 June 2010

Cherries




 
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.
 

Cherry Crumble Cake
 





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! 

Cherry Crumble Cake







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.



Cherry Crumble Cake 


 

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!! 



Cherry Crumble Cake 




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


Cherry Crumble Cake 





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.


Cherry Crumble Cake 





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.


Cherry Crumble Cake




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 CAKEThis 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

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.
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Cherry Crumble Cake





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16 comments

  1. Oh man, Marie you're killing me!!! I have to say that your blog brings me so much joy - I think it's the best cooking blog out there, and the fact that it's all-English is just icing on the cake!

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  2. I'm with Laurie. I love your recipes and I love cherries, too. You outdo yourself every day and this may be my all time favorite.

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  3. Oh wow this look fabulous! I adore this kind of cake but never made one with fresh cherries before. I love how vibrant and glossy your cherries are too - gorgeous!

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  4. Oooh, this is just like one my friend's mama used to make for Sundays after church! Oh I love cherry cake!
    xoxo Pattie

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  5. Oh, a piece of the luscious cherry cake would go down a treat with my cuppa tea just now! ;o) LOVELY cake, Marie... I just love cherries! Happy Day--LOVE YOU OXOX ((BIG HUGS))

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  6. Except for the Italian and Mexican dishes, it does have some English food recipes.

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  7. In all seriousness Anonymous, I think you will find that food in the UK at the moment is a delicious melting pot of a great many cultures. Taken from the Daily Mail here are the top ten dishes that Brits can make unaided:

    * 1 Spaghetti Bolognese (65%)
    * 2 Roast dinner (54%)
    * 3 Chilli con carne (42%)
    * 4 Lasagne (41%)
    * 5 Cottage or shepherd’s pie (38%)
    * 6 Meat or fish stir fry (38%)
    * 7 Beef casserole (34%)
    * 8 Macaroni cheese (32%)
    * 9 Toad-in-the-hole (30%)
    * 10 Meat, fish or vegetable curry (26%)

    It is a happy mixture of many cultures and flavours! We love the traditional, but we also love a bit of foreign food as well, putting our own unique stamp on it all!

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  8. Cherries are one of my favorite fruits! I eat most of mine on top of cereal or on yogurt but I know I would love this dessert! ♥

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  9. Mmmmmmmmm what more can I say Delicious.I agree with you Marie.Take Care God Bless Kath xx

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  10. Oh my goodness, at the first picture my mouth went into overdrive with salivating for this cake LOLOL !! I'm sitting here talking to myself about it... This is one I am definitely going to make...Mt. Rainier Cherries are in the stores right now :) What's a good way to pit them Marie? ((love you))

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  11. GORGEOUS - I'm linking to this in my post today about my blackberry pie squares ;)

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  12. I have a jar of dark morello cherries and wanted to bake something very different for the office folk this year. So i am going to try this. I adore this site I like the basic nature of this and well thank you.

    Cheers,
    Lovely Lil

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  13. I did it and it was sooooooooooo tasty!!

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  14. I made this last summer, and it was splendid. Froze cherries so I could make it again over the winter but never did - guess what's for tea tomorrow?!!

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    Replies
    1. yay! I hope you enjoy it as much as you did last summer! xo

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