German Cherry Cake
Ingredients
| 1 cup SR flour | |
| 1/2 cup sugar | |
| 1/2 cup milk | |
| 425g can blak cherries | |
| 60g butter | |
| 1 egg yolk | |
| 1 tsp vanilla | |
| Topping | |
| 1/2 cup plain flour | |
| 30g butter | |
| 1 tbs sugar | |
| 1 tsp cinnamon | |
| Sauce | |
| 1 tbs cornflour | |
| 2 tsp sugar | |
| 1 cup syrup (drained from fruit) | |
Note: works well with peaches or apricots.
Method
Drain & pit cherries, reserving 1 cup of the syrup for the sauce. Cream butter, sugar & vanilla until light & fluffy. Add egg yolk then stir in flour alternately with milk. Mix well.
Spread mixture into greased 20cm round tin. Arrange cherries on top and sprinkle with topping.
Bake in moderate oven for 1 hour or until cooked. Serve hot, topped with whipped cream or ice cream and hot sauce over.
Topping
Combine all ingredients together in a small bowl and mix until it resembles fine bread crumbs.
Sauce
In a small saucepan combine corn flour, sugar & cherry syrup. Mix well and gently bring to the boil, stirring until thickened.