Fresh Cherry Cake with Cinnamon Crumble

Saved BBC Good Food recipe. Your separate “Double” list gives 280 g self-raising flour, 1 tsp cinnamon, 100 g sugar, 3 eggs, 120 ml milk, 170 g butter and 700 g cherries. The 3 eggs are preserved in this note as written (not changed to 2); topping was not doubled in your note. Duplicate methods on pages 236–237 are combined.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C, fan 160°C. Grease and line the base of a 20 cm round tin about 5 cm deep. Sift self-raising flour, cake cinnamon and caster sugar into a bowl. Make a well, add egg, milk and melted butter and beat until thick and smooth. Spread in the tin.

Step 2

Remove cherry stalks and stones, keeping fruit whole if possible. Scatter over the cake mixture and press in gently.

Step 3

Rub the topping flour, cinnamon, sugar and diced butter together until crumbly, then work into pea-sized pieces. Scatter over the cherries.

Step 4

Bake for 30–35 minutes until a skewer comes out clean. Cool in the tin until manageable, loosen the edge and transfer to a rack to cool fully.

Step 5

Dust with icing sugar. For a picnic, make up to 24 hours ahead and return the cooled cake to the clean tin, then wrap in cling film or foil.