We were lured by the huge crates of English cherries at St Albans Market over the weekend. By the time we arrived home, the children had eaten a whole bag of cherries between themselves – in the back of the car – and yes, there were cherry juice stains everywhere. The second bag I had earmarked for a cherry crumble cake, made to a recipe my mum had given me over the phone a few days earlier. This is an easy cake that you can either make in a rectangular tin – I’d go for a 12″ x 9″ traybake tin, or as we did, a deep round tin. It depends whether you are in the mood for a rectangular cake or a round cake. We were in the mood for a round cake. Get the kids to crack the eggs into a bowl, measure out the ingredients or make the crumble mix while you get on with stoning the cherries – mine (8 & 5) can manage the crumble mix on their own. It’s a bit messy, but messy baking is fun. If you can’t find cherries, lots of other stone fruits work in this recipe – plums or apricots chopped in half with the stones removed. You can also make this with blueberries. I love the mess that cherries make. Almost as much as the mess the children make.
I used some cardamom Spice Drops to flavour my cake in addition to a little vanilla but this flavour is entirely optional. My friend, Gouri, gave me a couple of bottles of Spice Drops to try – you can buy them on Ocado in the UK. Spice Drops are an interesting little invention – they are concentrated extracts of the natural spice and they come in lots of flavours – including cardamom, cinnamon, lemongrass, peppermint, rose and many more – you can see the full range here.
- 400g fresh cherries, pitted (or other stone fruit)
- For the crumble topping
- 50g/ ⅓ cup plain/all-purpose flour
- 50g/ ½ stick unsalted butter at room temperature
- 30g/ ¼ cup icing/confectioners’ sugar
- For the cake batter
- 180g/1.5 sticks unsalted butter, room temperature
- 130g/1 cup caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 drops cardamom Spice Drops (see notes) or the seeds of 6 green cardamom pods, crushed
- 200g/1.5 cups self-raising or all-purpose flour
- 1 teaspoon baking powder
- Preheat the oven to fan 160C/180C/gas 4. Using a little butter, grease and line a 20cm round cake tin, about 5cm deep or a rectangular traybake tin 12" by 9"
- Remove the stalks from the cherries, carefully slice each cherry in half and remove the stone. Keep the cherries to one side.
- Make the crumble topping by sifting the flour into a large bowl. Add the butter and icing sugar or confectioners’ sugar. Using your fingers, rub the butter into the flour and sugar to make a crumb-like mixture, then set it to one side while you make the cake batter.
- Whisk the butter and sugar together until pale and creamy (around five minutes using a stand mixer or a whisk), add the eggs in, one by one, and continue to mix well. Add the vanilla extract and cardamom drops or crushed cardamom pods, if using. Mix together well again.
- Sift in the flour and baking power and using a spoon, carefully stir the mixture until all the flour is incorporated.
- Pour the cake batter into your lined baking tin and flatten with the back of a spoon.
- Scatter the halved cherries onto the batter and press down gently.
- Scatter the prepared crumble mixture over the top of the cherries.
- Bake for 55-60 minutes until a skewer pushed into the centre comes out clean.
- Leave the crumble cake in the tin to cool and then remove and place onto a wire rack until you are ready to serve.
- Before serving, dust with a little extra icing/confectioners’ sugar.
- The cake will keep well in a tin for up to two days.
All you need once the cake is baked is a nice cup of tea and you’re all set for the afternoon.
If you have a go at baking this cake (and I hope you do) don’t forget to let me know.
I’m linking my bake up to Simple and in Season July and August.
Other fruity bakes that you may like to try:
- My Poppy Seed and Plum Cake Recipe
- My Cherry and Almond Traybake
- Sarah’s Five Minute No Butter Chocolate Cherry Cake
- Nazima’s Plum Crumble Tart
- Becca’s Blueberry Shortbread Bars