Fruity cake recipe for 10 people, takes only 20 mins; recipe has butter, golden caster sugar, egg, self-raising flour, baking powder, almonds, soured cream, cherry, plain flour, butter and golden caster sugar.
Cherry crumble cake
Course: Fruity cake
Servings
10
servings
Prep time
35 mins
Ingredients
- Soured Cream: 80g soured cream
- Egg: 3 large eggs, lightly beaten
- Butter: 180g salted butter, softened, plus extra for the tin
- Almonds: 50g ground almonds
- Plain Flour: 45g plain flour
- Self Raising Flour: 250g self-raising flour
- Baking Powder: 1/2 tsp baking powder
- Golden Caster Sugar: 220g golden caster sugar
- Cherry: 300g fresh cherries, stoned and halved
Directions
- Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
- To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
- Beat the butter and sugar with an electricwhiskfor 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with aspatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
- Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
- Slice the cake into thick wedges and serve with custard or ice cream, if you like.Store in a tin or airtight container for up to three days.
