For the cake:
200g butter, at room temperature
325g caster sugar
1 teaspoon vanilla paste (or vanilla essence)
3 eggs
325g plain flour
2 teaspoons baking powder
1/2 cup of milk (I used whole milk)
300g pitted dark cherries (any cherries will do)
Extra sugar for sprinkling
For the crumble:
100g cold butter
70g caster sugar
1/4 teaspoon cinnamon
150g plain flour
1. Preheat the oven to 175˚C. Grease a 30cm(12") x 22cm(9") tray and line with baking paper.
2. Whisk the butter, sugar and vanilla with an electric mixer until light and creamy.
3. Add the eggs, one by one, and mix well until fully incorporated.
4. Combine the flour and baking powder and gently fold into the mixture. Do not over-mix.
5. Add the milk and stir until just combined.
6. Pour into your tray, top with cherries and sprinkle with some sugar until evenly covered.
7. For the crumble, combine butter, sugar, cinnamon and flour in a bowl with your hands and sprinkle on top of the cherries.
8. Bake for about 45 minutes, or until golden brown.
9. Serve either hot or cold, topped with fresh cherries and/or custard, vanilla yoghurt or ice cream.
