Cherry batter cake

Name: Cherry batter cake
Ingredients: 1 egg, lightly beaten; 150 g/5 oz/⅔ cup soft light brown sugar; 5 ml/1 tsp baking powder; 225 g/8 oz/2 cups self-raising (self-rising) flour; 50 g/2 oz/½ cup self-raising (self-rising) flour; 175 g/6 oz/¾ cup soft light brown sugar; 675 g/1½ lb jar black cherries; 15–30 ml/1–2 tbsp milk; whipped cream, to serve (optional); icing (confectioners’) sugar, for dusting; 50 g/2 oz/¼ cup butter, melted; 75 g/3 oz/6 tbsp butter, softened, plus extra for greasing

Preparation info

Makes
12
slices

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This simple traybake is made with three contrasting layers: a cake batter, drained black cherries from a jar and a crunchy brown sugar topping. It tastes lovely with a little whipped cream. This cake can be kept for up to two days in an airtight container.

Ingredients

75 g/3 oz/6 tbsp butter, softened, plus extra for greasing
225 <

Cake
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease a 33 x 23cm/13 x 9in Swiss roll tin (jelly roll pan). Line the base and sides with baking parchment.
To make the base, sift the flour and baking powder into a large bowl. Add the butter, sugar, egg and milk