Ingredients

The following ingredients have 4 Servings
  • 175 g unsalted butter (room temperature)
  • 175 g golden caster sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 85 g soured cream
  • 175 g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 250 g frozen cherries (don't defrost or they'll go too soggy)
  • 140 g self raising flour
  • 85 g cold butter (chopped into chunks)
  • 70 g light brown muscavado sugar
  • 50 g chopped walnuts

Instruction

  • Preheat your oven to 180c.
  • Line the base of a 20cm loose bottomed cake tin with baking parchment and put to one side.
  • Make your crumble topping first.  Place your butter and flour in a bowl. Rub the flour into the butter with your fingertips until you have rough breadcrumbs.
  • Add the sugar and walnut pieces and stir together. Put to one side.
  • Next make the cake.  Using a mixer, beat the butter and sugar together until pale and creamy.
  • Stir in the eggs, vanilla extract and soured cream.
  • Then gently fold in the flour, baking powder and salt.
  • Finally stir in the frozen cherries.
  • Pour the cake batter into the cake tin. Spread it around so that it's reasonably level, then sprinkle the crumble topping on then place in your preheated oven for 50-65 minutes - until an inserted skewer comes out clean. TIP: It's worth covering the cake with some tinfoil after about 40 minutes to prevent the top from burning.
  • Once cooked, take out of the oven and leave to cool in the tin for at least 20 minutes.  Then remove from the tin and leave to cool further on a cooling rack