Cherry Cake with Crumble Topping

Method

Mix all the ingredients (from top to bottom) into a sponge mixture and spread on to a large baking tray. (I tried a 35mm x 25mm tin, and thought it made too deep a cake, so use something larger still, if you can). Layer 500g of cherries (or other fruit) over the mixture, (I think it’s best crammed with fruit – tinned fruit worked just as well for me), then sprinkle the crumble over the top.

Serve with whipped cream, of course!

Tiny green berries are forming on our cherry tree in the Whitsend garden with delicious promises of that sweetest of summer fruits to come. In reality, we never get to taste any of them, as the birds beat us to it every time. In about six weeks’ time though, my German friend, Ulla will have a huge tree heavy with cherries outside her window, if last year was anything to go by. What’s more, the birds in her neighbourhood don’t seem the least bit interested in taking them. I remember a lovely, warm evening out on the balcony, chatting over a glass of the local wine, and at the same time, removing the stones from box loads of those cherries. Many went to friends and family, bagfuls went into Ulla’s freezer and some went into this Cherry Cake.

Ulla’s recipe (without my italicised additions) was to be found in the recipe book that I wrote about recently. I’ve tried two others from the book, which were given the seal of approval from Mr T; there were few leftovers!

Mrs Trewhitless