Wednesday, August 6, 2008


Is this a cake or is it a pudding? It's both, which makes this cherry crumble cake a wonderful double act. Great to eat with either a cup of tea or coffee (in my case always the coffee option). Or, how about warming a slice in the microwave for a few seconds and then serving with a dollop of creme fraiche.

My local coffee shop is a fusion of East meets West. The West is the fabulous range of home made cakes. An entire counter bursting to the seams houses glass cakes stands on which the cakes sit, each topped with domed lids. There are butter cakes, orange butter cakes, carrot cake, Maltezer cake, bakewell tart, cherry crumble cake, Bailey's Cheesecake, friands, brownies, paradise slices, Molly cake, the list goes on and on.

The first time I used this coffee shop and saw all of these wonderful cakes, I thought my favourite cake recipes had jumped off the cookery book pages and landed in front of me, I recognized all of them.

The lady who bakes the cakes uses recipes from Australian Women's Weekly, Nigella Lawson and Annie Bell.

My friend chose the cherry crumble cake and said it was amazing. After arriving home I quickly looked up the recipe, rushed out, bought the cherries and baked this cake. Not a pretty cake as a whole but when you slice it, it then comes into it's own, just look at those beautiful cherries sitting on top of the cake layer and topped with the crumble. Another wonderful cake recipe by the very talented Annie Bell.

Annie Bell has written some wonderful cookery books and writes regularly for The Mail on Sunday's YOU Magazine.


ISBN 1856266141 - Page 50

You will need: 1 round 20cm cake tin 9cm deep with a removable base.

For the cake:

100g diced unsalted butter, 100g golden caster sugar, 1 medium egg, 90ml milk, 125g self-raising flour (sifted), ½ teaspoon baking powder, finely grated zest of 1 lemon, 250g pitted black cherries.

For the crumble:

90g plain flour, 50g golden caster sugar, ½ level teaspoon ground cinnamon, 90g chilled and diced unsalted butter, 25g organic porridge oats.

1. Preheat the oven to 180°C fan/200°C/Gas Mark 6.
2. Butter the cake tin.
3. To make the cake, cream the butter and sugar in a food processor until light and fluffy. Add the egg, then incorporate the milk, flour, baking powder and lemon zest. Spoon the mixture into the prepared tin and smooth the surface.
4. To make the crumble, combine the flour, sugar, cinnamon and butter in a food processor and whizz until the mixture just starts to form large crumbs (or do this by hand). Transfer the mixture from the food processor to a bowl and stir in the oats.
5. Scatter the cherries over the surface of the cake, top with the crumble mixture and bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Run a knife around the edge of the cake.

To serve: It can be served warm, about 30 minutes out of the oven, or at room temperature.

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