I love finding ways to use all the lovely fresh produce that is available this time of year. An abundance of summer fruits are the perfect excuse for another delicious cake but if fresh cherries are unavailable you can use a jar.
75g plain flour
75g granulated sugar
½ tsp cinnamon
140g self raising flour
1 tsp cinnamon
50g caster sugar
85g melted butter
350g fresh cherries, stones removed
To make the crumble, tip all the ingredients into a bowl and rub together to a lumpy consistency. Set aside.
For the cake, combine all the dry ingredients in a bowl. Add the wet ingredients and beat until smooth. Spread into an 8 inch greased cake tin or serving dish. Scatter the cherries over the batter and press down slightly. Sprinkle the crumble on top.
Bake at 160c for approx 50 minutes, until pale golden and sponge is cooked through.
Serve the cooled cake dusted with icing sugar and with a dollop of thick cream. Yum!