140g plain flour
1 tsp baking powder
½ tsp ground cinnamon
50g caster sugar
4 tbsp milk
85g butter, softened
350g fresh cherries, pitted
For the topping:
25g plain flour
¼ tsp ground cinnamon
25g caster sugar
25g butter, at room temperature, diced
Preheat the oven to 170C. Grease and line a 20cm round cake tin. Sift the flour, cinnamon and caster sugar into a bowl. Add the egg, milk and softened butter, then beat to combine with an electric whisk. Spoon batter into the tin and spread evenly.
Arrange the cherries over the mixture and gently press them in.Leave aside.
To make the topping, mix all ingredients together until it resembles rough bread crumbs then scatter over the top of the cherries.
Bake for 50 minutes or until golden brow and a skewer pushed into the centre comes out clean. Let it cool in the pan until you can handle, then run a knife round the edges, and lift the cake up from the tin. Place on a wire rack until completely cooled before serving. Best eaten on the day it’s made.
Recipe adapted from Good Food magazine, June 2003