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.
Makes
18cm x 27cm Cake Tin *OR similar size tin
Ingredients
Cake
125g Butter *softened
1/2 Caster Sugar
2 large Eggs *room temperature
Zest of 1 Lemon
2 tablespoons Lemon Juice
1 cup Self-Raising Flour
Topping
400g Cherries *cut in half and stone removed
50g Butter *softened *DO NOT melt
50g Caster Sugar OR Brown Sugar
50g 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.
Method
Wash Cherries, cut them in half, twist to separate, and remove the stones. *Note: If you used Canned Cherries, drain very well.
Make Cinnamon Crumble by mixing Butter, Caster Sugar (OR Brown Sugar) and Flour until crumbly.
Pre-heat oven to 170℃. Line the base and sides of a cake tin with baking paper.
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.
Arrange Cherries over the mixture with cut side facing up, then scatter the Cinnamon Crumble evenly.
Bake for 40 minutes OR until golden and cooked through. Cool in the tin for 15 minutes, then cool on a wire rack.
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