Since I can’t imagine a week without eating something sweet like a cake or cookie I usually bake something in the middle of the week.
I got a huge box of cherries from my grandma so I decided to bake a cherry cake.
It was actually even more simple than I first thought. It took me less than 30 minutes without the baking. Stoning the cherries was quite messy though.
It was a perfect brunch, and unless my mum eats all, it will be a sumptious breakfast. I put lots of cinnamon on it.
Super simple cherry cake:
serves 8, prep time: 30 minutes, baking time: 30-35 minutes
Ingredients:
130 g plain flour
1/2 tsp ground cinnamon
50 g caster sugar
1 egg
5 tbsp milk
80 g butter, melted + more for greasing
4 tsp baking powder
370 g cherries, stoned
cinnamon or icing sugar for dusting
For the topping:
25 g plain flour
1/2 tsp ground cinnamon
25 g caster sugar
25 g butter, at room temperature
Instructions:
- Preheat oven to 160°C/320°F. Grease a 20 cm round cake tin.
- Stiff the flour, sugar and cinnamon into a bowl. Add egg, milk and butter. Then combine with an electic whisk. Beat well to make a thick mixture. Spoon it in the tin and spread it evenly. Scatter cherries over the mixture.
- Make the topping. Put all the ingredients into a bowl and rub it together with your fingers to make a crumb. Scatter it over the cake
- Bake for 30-355 minutes. You cak check if it is ready with a skewer. Remove from oven and leave it until it is cook enough to handle, then remove cake from the tin and serve.
Libertea 