Cherry Cinnamon Cake


This happened to be my first attempt with a cake that had crumble topping. My inspiration was -
where i had to replace blueberries with cherries for 2 reasons ; a) no access to fresh or even frozen blueberry at that time b) had two boxes of fresh cherries at my disposal 🙂
My first attempt.. i still remember offering the first slice to my hubby and his happended to have the only one of the few unpitted cherry. OMG, crack came the sound and i got that “Confused, angry, surprised’ look. Thankfuly he asked for 2nd helping (and nothing had happened to his teeth..phew) which was a proof to say he liked it. But he definetly proceeded with caution this time :p. Since then i have made this cake many time, made it from canned cherries during winters when my sis inlaw came to visit for the first time :).



For Cake-

Flour- 1 cup

Baking Soda- ¼ tsp

Baking Powder- ½ tsp

Cinnamon Powder- ½ tbsp

Brown sugar- 1/3 cup

Eggs- 2

Milk- 4 tbsp

Butter- ½ cup

Fresh De seeded Cherries / ¼   tin canned cherries

For Crumble Topping-

Flour- 1/3 cup

Cinnamon powder- ¼ tsp

Brown sugar- ¼ cup

Butter Diced- 25 gram

For Liquor Topping

Fresh pitted cherry- 250 gm/ ¾ of the remaining canned cherry

Sugar- 1 cup

Rum- 2 cups


For Cake-

Preheat the oven at 180°C, sift flour, baking soda, baking powder and cinnamon powder in a bowl.  Beat butter, sugar and eggs to light fluffy batter, add milk and then mix the flour. Pour in a greased cake tin and layer the top with cherries. Press them a bit in the batter.

For the crumble topping mix all the mentioned ingredients, rub in the butter with your fingers to make crumb like mixture till it comes together in pea – sized pieces. Or you can also blitz all together in food processor. Layer this crumble on top of the cake batter. Bake for 30-35 minutes or till the skewer come out clean.

Allow the cake to cool. Then add cherries and sugar in a pan, keep on swirling so as to avoid burning of sugar, allow cherries to soften up and leave the juice. Cook for 4-5 minutes, then add rum/ brandy and remove from flame. Cover it for 30 sec and then pour it on top of the cake. Serve 🙂



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2 thoughts on “Cherry Cinnamon Cake

  1. Garden Walk Garden Talk May 13, 2014 at 11:46 pm Reply

    Hi, I had to skip your newer post because I am not fond of eggs or really spicy food, but I stopped right here at the cake. That sounds very tasty as I love anything with cherries or cinnamon and it has both!


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