Cherry and Cinnamon Cake
Cherries feature in this delightful coffee cake that has a pinch of cinnamon for extra flavour. Perfect with a cup of tea or coffee.
Ingredients
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
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Preheat oven to 165 degrees C. Grease and lightly flour a 25cm ring tin.
- Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
- 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.
- Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared tin.
- Bake in preheated oven until toothpick inserted into cake comes out clean; about 60 minutes.
- Cool in tin for 10 minutes then turn out onto a serving plate or cake rack.
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Reviews and Ratings
Global Ratings:
(43)
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)