Cherry and Vanilla Cake
Serves 6 • Prep 20 mins • Cooking 45 mins
This is essentially a butter cake studded with cherries and topped with a streusel mixture. It’s just gorgeous warm from the oven with a dollop of cream and equally as good when baked with apricots, peaches or poached apples.
What you’ll need
180g butter, softened
⅔ cup caster sugar
2 large eggs
1 cup The Healthy Baker Self Raising Flour
⅓ cup buttermilk
1 teaspoon vanilla paste
1 ½ cups cherries, pitted
For the streusel topping
3 tablespoon The Healthy Baker Plain Flour
60g butter, softened
⅓ cup demerara sugar
1 teaspoon mixed spice
for dusting icing sugar
Preheat oven to 180C and grease and line a 20cm springform cake tin.
Cream the butter and sugar together with an electric mixer until pale and fluffy.
Add the eggs, one at a time and beating well between each addition.
Fold in the buttermilk, flour and vanilla and spoon the mixture into your prepared cake tin. Top with the cherries.
To make the streusel, combine all ingredients in a large bowl and work together with your fingertips until mixture comes together in rough clumps. Scatter this over the cake, as evenly as you can.
Then place in the oven to cook for 45 minutes or until a skewer comes out of the middle clean and the cake has begun to pull away from the sides of the tin.