Cherry Crumble Cake

Name: Cherry Crumble Cake
Total time: 3000 s
Yield: 18cm x 27cm Cake Tin *OR similar size tin
Cuisine: British
Ingredients: 125 g Butter *softened; 1/2 Caster Sugar; 2 large Eggs *room temperature; Zest of 1 Lemon; 2 tablespoons Lemon Juice; 1 cup Self-Raising Flour; 400 g Cherries *cut in half and stone removed; 50 g Butter *softened *DO NOT melt; 50 g Caster Sugar OR Brown Sugar; 50 g 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

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

Saved

Ingredients

50 minutes

18cm x 27cm Cake Tin *OR similar size tin

Cake
125 gButter *softened
1/2Caster Sugar
2large Eggs *room temperature
Zest of 1 Lemon
2 tablespoonsLemon Juice
1 cupSelf-Raising Flour
Topping
400 gCherries *cut in half and stone removed
50 gButter *softened *DO NOT melt
50 gCaster Sugar OR Brown Sugar
50 gSelf-Raising Flour *plus extra if required
1 teaspoonGround Cinnamon *optional
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles

Saved

Steps

50 minutes

1

Wash Cherries, cut them in half, twist to separate, and remove the stones. *Note: If you use Canned Cherries, drain very well.
2

Make Cinnamon Crumble by mixing Butter, Caster Sugar (OR Brown Sugar), Flour and Cinnamon until crumbly.
3

Pre-heat oven to 180℃. Line the base and sides of a cake tin with baking paper.
4

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.
5

Arrange Cherries over the mixture with cut side facing up, then scatter the Cinnamon Crumble evenly.
6

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.