Cherry and Cinnamon Cake

    1 hour 15 minutes

    Cherries feature in this delightful coffee cake that has a pinch of cinnamon for extra flavour. Perfect with a cup of tea or coffee.

    42 people made this

    Serves: 12 

    • 1 1/2 cups cherries, pitted and halved
    • 2 tablespoons plain flour
    • 2 cups (250g) plain flour
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 2/3 cup (165ml) vegetable oil
    • 2 eggs
    • 1 cup (220g) white sugar
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) milk

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 165 degrees C. Grease and lightly flour a 25cm ring tin.
    2. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
    3. Stir together the flour, salt, baking powder and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla essence and milk until smooth in a large mixing bowl.
    4. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared tin.
    5. Bake in preheated oven until toothpick inserted into cake comes out clean; about 60 minutes.
    6. Cool in tin for 10 minutes then turn out onto a serving plate or cake rack.

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    Reviews in English (37)


    I just changed the vanilla essence for almond essence and used 2 cups of cherries to make it extra cherry like. Couldn't really taste the cinnamon but the cherry and almond taste was good. Nice and moist cake, easy to make.  -  13 May 2018


    I really loved this recipe! However, I did make a few simple changes. I added about 2 cups of cherries and baked the cake in an 8x8 glass dish which had to be greased and floured. The cake was beautiful~it was moist and had a slight crunch to the outside. I mixed up a little milk and confectioners' sugar to make a quick glaze to pour over the top for additional sweetness! The cake disappeared~we will make this cake again! Thank you for the recipe!!  -  31 Dec 2007  (Review from Allrecipes USA and Canada)


    A very moist coffe cake bursting with fresh cherries! I used 2 cups like most of the others suggested. Instead of oil I used 1/2 c. Land O lakes light butter that I creamed together with the 1 c. of white sugar until light and fluffy. Then I added each egg one at a time to that mixture followed by the vanilla, and milk and an addition of 1/2 tsp. of almond extract. I baked mine in a prepared 8x8 glass baking dish (used Pam for baking) and baked it at 350 for 55 minutes. I topped it with a glaze made from 1 c. of confectioners sugar and 2 Tbsp. of milk. Next time I might top this with sliced almonds - it's a keeper for cherry season.  -  28 May 2009  (Review from Allrecipes USA and Canada)