Fresh Cherry Cake

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 5 ounces all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 2 ounces superfine sugar
• 1 egg
• 4 tablespoons milk
• 3 1/2 ounces butter, melted
• 12 ounces cherries
• confectioners' sugar, for dusting
• 1 ounce all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 ounce superfine sugar
• 1 ounce butter, at room temperature, diced

Recipe

• 1 preheat the oven to 350°f grease and base line an 8in round cake tin, about 2in deep.
• 2 sift the flour, cinnamon and superfine 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.
• 3 remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. scatter the cherries over the mixture and gently press them inches
• 4 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.
• 5 bake for 30-35 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.