Ingredients

• 75g/2¾oz plain flour
• 75g/2¾oz demerara sugar
• 1 tsp ground cinnamon
• 75g/2¾oz unsalted butter
• 2 free-range eggs
• 150g/5½oz unsalted butter
• plus extra for greasing
• 125g/4½oz caster sugar
• 125g/4½oz soured cream
• 250g/9oz plain flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 200g/7oz cherries
• stones removed
• 125g/4½oz icing sugar
• 2-3 tbsp milk

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin.
• For the topping
• place the flour
• sugar
• cinnamon and butter into a bowl and
• using your fingertips
• rub the mixture together until it resembles breadcrumbs. Set aside.
• For the cake
• beat the eggs
• butter and sugar in a bowl for five minutes with an electric whisk.
• Stir in the soured cream
• then fold in the flour
• cinnamon
• baking powder and bicarbonate of soda until well combined and smooth.
• Spoon half of the mixture into the cake tin
• top with the cherries
• then the remaining cake mixture. Sprinkle over the topping.
• Bake in the oven for 40-45 minutes
• or until a skewer inserted into the middle comes out clean.
• Remove the cake from the oven and set aside to cool for 5 minutes.
• For the glaze
• whisk the icing sugar and two tablespoons of milk together in a bowl. (Add a little extra milk if the mixture is too thick.)
• Spoon the glaze over the top of the cake and set aside for 10 minutes
• or until the glaze hardens.