This moreish cherry crumble cake combines two delicious bakes. A light cherry sponge with a buttery crumble topping, perfect for making the most of juicy British cherries when in season. Take a slice in your packed lunch for a sweet treat or enjoy for pudding with a generous helping of ice cream or fresh custard.

Ready in: 60 minutes

Serves: 6

Ingredients

140g self-raising flour

1/2 tsp ground cinnamon

50g golden caster sugar

1 egg

4 tbsp milk

85g butter, melted

350g fresh cherries

Icing sugar, for dusting

For the topping

25g plain flour

1/2 tsp ground cinnamon

25g golden caster sugar

25g butter, at room temperature, diced

Method

Preheat the oven to fan 160C/ gas 4. Grease and line the base of a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster 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 until a thick, smooth mixture is formed. Spoon into the tin and spread evenly.

 

Prepare the cherries by removing the stalks and stones. Use a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.

 

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.

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 around the edge, remove the cake from the tin and leave on a wire rack until completely cold. Cut into slices and wrap to keep fresh. Enjoy.