Morello cherry crumb cake

    1 hour 15 min

    Enjoy a cherry cake anytime of year with this delicious use of jarred morello cherries. I love this cake with my afternoon coffee. You could use fresh sweet cherries, too, when in season.


    Berkshire, England, UK
    32 people made this

    Serves: 8 

    • 120g butter, room temperature
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 225ml natural yoghurt
    • 400g morello cherries in syrup, drained
    • Crumb mixture
    • 170g soft brown sugar
    • 60g plain flour
    • 1 teaspoon ground cinnamon
    • 60g butter

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 23cm round springform cake tin.
    2. Prepare the crumb mixture by combining the brown sugar, flour and cinnamon in a large bowl. Rub in the butter until it resembles coarse breadcrumbs; set aside.
    3. For the cake, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl. Add to the butter mixture alternately with the natural yoghurt.
    4. Spread 1/2 the cake mixture, 1/2 the drained cherries and 1/2 the crumb mixture in the prepared tin. Repeat layers, ending with the crumb topping.
    5. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 1 hour.

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    Reviews in English (1)


    Other than learning how to convert to American baking systems this is a wonderful site-making madeira cake for Easter dinner. 5 stars  -  23 Mar 2018