- 100g butter (softened)
- 100g granulated sugar
- 140g all purpose flour
- Pinch of salt
- Tsp cinnamon
- 1 tin of cherry filling
- 100g fresh cherries
- 220g unsalted butter (softened)
- 175g granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 300g all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 tablespoons whole milk
- Preheat the oven to 180°C. Line a 9 by 13-inch baking pan with parchment paper, letting the sides hang over the edges to function as a sling after baking.
- To make the Streusel: Cut the butter into cubes and place in a large bowl. Add the sugar, flour, salt, and cinnamon. Work together with your fingertips until the mixture is well combined and crumbly. Place in the refrigerator until ready to use.
- To make the batter: In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Then beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
- Beat the flour mixture into the butter mixture, scrape down the sides, and then beat in the milk. Scrape the batter into the prepared pan.
- Distribute the cherries and thickened juice evenly all over the cake batter. Remove the bowl of Streusel from the refrigerator, work through it with your fingers to break up any large clumps, and distribute the Streusel evenly over the cherries.
- Place the pan in the oven and bake for 45 to 50 minutes, or until the Streusel is a light golden colour.
- Remove the pan from the oven and let it cool on a rack. The cake can be served slightly warm or at room temperature.
- The cake will keep at room temperature, loosely wrapped in plastic wrap, for several days.