Ingredients
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
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4. Lightly grease a 23cm round springform cake tin.
- 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.
- 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.
- 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.
- 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 & ratings
Average global rating:
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Reviews in English (1)
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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