Cherry Streusel Cake

A fruity cherry cake featuring a crunchy cinnamon crumble topping and a sweet milk glaze for afternoon tea.

Baking Vegetarian Dessert Fruit Cherry

Estimated Nutrition

Calories

602.6

kcal / serving

4820.5 kcal total

Carbs

89.8g

per serving

718.2 g total

Fat

25.6g

per serving

204.8 g total

Protein

6.4g

per serving

51.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Demerara Sugar

For the topping

125

tsp

tsp

125

Dairy

For the topping

piece

Egg

Free-range

150

Unsalted Butter

Plus extra for greasing

125

Soured Cream

Milk

2-3 tablespoons, use as needed for consistency

Fruits

200

Cherry

Stones removed

GrainsCereals

Plain Flour

For the topping

250

Plain Flour

For the cake

NutsSeeds

tsp

Ground Cinnamon

For the topping

tsp

Ground Cinnamon

For the cake

Method

Spoon half the batter into the tin, add the cherries, cover with the remaining batter, and add the streusel topping.

Preheat the oven to 180°C and grease a 20cm springform cake tin.

Rub the flour, sugar, cinnamon, and butter together in a bowl until the mixture resembles breadcrumbs.

Whisk the eggs, butter, and sugar for five minutes until well combined.

Bake for 40 to 45 minutes until a skewer comes out clean.

Remove from the oven and allow to cool for five minutes.

Spoon the glaze over the cake and let it harden for 10 minutes.

Whisk the icing sugar with approximately 30ml of milk to form a glaze.

Stir in the soured cream, then fold in the flour, cinnamon, baking powder, and bicarbonate of soda.