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Cherry Crumb Cake

ingredients

serves: 8-10
125 g (4 1/2 oz) butter, softened
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2 medium size eggs
5 ml spoon vanilla essence
5 ml spoon finely grated lemon zest
275 g cherries, stoned (seeded) and halved
3/4 cup (75 g) 4 oz self raising (self rising) flour
3/4 cup (100 g) 4 oz plain flour (All purpose)
1/4 cup (50 g) 2 oz brown sugar
1/2 x 5 ml spoon ground cinnamon
1/4 x 5 ml spoon salt
1/2 stick (4 Tbsp) 50 g butter, softened
50 g chopped walnut

method

1. Preheat the oven to 160°C, 325°F, Gas Mark 3.

2. Cream together the butter and sugar until pale and creamy.

3. Gradually beat in the eggs, mixing well between each addition. Stir in the vanilla essence, lemon zest and cherries. Fold in the flour, then spoon the mixture into a lightly greased 15 cm x diameter, 5 cm deep cake tin.

4. Combine all the ingredientsp for the streusel topping and sprinkle evenly over the cake.

5. Bake in the preheated oven for approximately 50 minutes - 1 hour, until firm to the touch.

6. Allow to cool for 5 minutes and carefuly turn out onto a wire rack.

What did you think?

2 people have helped to review this recipe. Thankyou!

Instructions
posted by Jacqueline Atkins @ 05:43AM, 6/26/10
The instructions for this are very confusing. It does not explain what is struedel topping and what is main cake ingredients. After adding both the plain and self raising flour to the cake, I realised that actually the plain flour was for the topping! Too late - cake made and now hoping it turns out OK. Simply adding the heading Struedel topping to the list of ingredients would have prevented this happening :(
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