250g(2 1/4 cups) frozen cherriesdon't defrost or they'll go too soggy
Crumble topping:
140g(1 cup + 2 tsp) self raising flour
85g(5 1/2 tbsp) cold butterchopped into chunks
70g(1/3 cup) light brown muscavado sugar
55g(1/2 cup) chopped walnuts
Instructions
Preheat your oven to 180C/350F (fan).
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.
140 g (1 cup + 2 tsp) self raising flour, 85 g (5 1/2 tbsp) cold butter
Add the sugar and walnut pieces and stir together. Put to one side.
70 g (1/3 cup) light brown muscavado sugar, 55 g (1/2 cup) chopped walnuts
Next make the cake. Using a mixer, beat the butter and sugar together until pale and creamy.
175 g (1 1/2 cups) unsalted butter, 175 g (3/4 cup) golden caster sugar
Stir in the eggs, vanilla extract and soured cream.
2 large eggs, 1 tsp vanilla extract, 85 g (1/2 cup) soured cream
Then gently fold in the flour, baking powder and salt.
175 g (1 1/2 cups minus 1 tsp) self raising flour, 1 tsp baking powder, 1/2 tsp salt
Finally stir in the frozen cherries.
250 g (2 1/4 cups) 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.
Notes
Tip This cake will stay fresh for 4-5 days, wrapped and stored in an air tight container..Nutritional Information is per serving.