Tuesday, 22 June 2010

Cherry Crumble Cake with Cinnamon

For the last couple of weeks the weather has been perfect, all bright and sunny and I just was in mood for baking something fancy. That is when I spotted this lovely Cherry cake at Mowie’s delicious blog and instantly fell in love with it. This cake was cooked the next day I saw at his space and is one of the best cakes that I had in recent times. I very much like the look and taste of it.  Mowie's recipes are simply superb and his photography is just beyond words - stunning, marvellous, creative and what not! The cake looked like a huge one for my small family, so as usual I halved the recipe and baked it! I don’t really know if halving has made any difference in flavour or taste, but it came out well and you can see the result - A perfectly baked cake, that’ so pretty and elegant. The golden crumble and the bright red cherries added an extra chic to the cake. One thing I would like to put in notice is that I would like my cherries to be slightly immersed in the batter rather than resting on top. So I might try pressing the cherries gently into the batter, just halfway through, so part of the cherries go down the batter and part of it stays on top. Here you go, an amazing recipe, that’s definitely a keeper. Please Visit Mowielicious for the original recipe and inspiring photography.

Cherry Crumble Cake with Cinnamon


For the Cake:
160 g (1 cup) Plain Flour
100 g Unsalted butter, at room temperature
160g (around ¾ cup) Castor sugar
2 Medium eggs
1 Tsp Baking powder
4 Tbsp (1/4 cup)Milk
1 tsp Vanilla Essence
150g Cherries, pitted and halved (1 cup)
Extra sugar to sprinkle

For the crumble:
75g (8 Tbsp/ ½ cup ) Plain flour
50g Cold Butter
40g (2 ½ Tbsp) Castor Sugar
2 Pinches of Cinnamon powder


1. Preheat the oven to 175 degrees Celsius 10 minutes prior to baking. Grease and line a 7” round pan and keep it aside.

2. Whisk the butter, sugar and vanilla with an electric mixer until light and creamy.

3. Add eggs one by one and mix well after each addition.

4. In a separate bowl sieve together flour and baking powder.

5. Fold this flour mixture gently into the wet mixture. Do not over mix. Add milk and mix gently until just combined.

6. Pour this batter into the prepared pan and level the surface.

7. Top with cherries and sprinkle some sugar all over until evenly covered.

8. Combine all the ingredients for the crumble with hands until it resembles bread crumbs. Sprinkle it all over cherries evenly covering them.

9. Bake it in the centre rack of the pre heated oven for 45 minutes or until a skewer inserted in the middle of the cake comes out clean and the crumbs turn golden. Serve warm or cold.
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