Cherry batter cake
Знадоби
2 cups self-rising flour1 tsp baking powder
6 tbsp butter, softened
2/3 cup soft light brown sugar, firmly packed
1 large egg, lightly beaten
2/3 cup milk
For the Topping:
1 x 1-1 / 2 lb jar black cherries or black currants, drained
3/4 cup soft light brown sugar, firmly packed
1/2 cup self-rising flour
4 tbsp butter, melted
sifted confectioners 'sugar, to decorate
Як готувати
Storing: This cake can be kept for up to two days in an airtight container.1. Preheat the oven to 375 ° F. Grease a 13 x 9 inch jelly roll pan, line the base and sides with waxed paper and grease the paper.
2. To make the base, sift the flour and baking powder into a mixing bowl. Add the butter, sugar, egg and milk. Beat the mixture until the batter becomes smooth, then turn into the prepared pan and smooth the surface.
3. Scatter the drained fruit evenly over the batter mixture.
4. Mix together the remaining topping ingredients and spoon evenly over the fruit. Bake in the center of the oven for about 40 minutes, or until golden brown and the center is firm to the touch.
5. Leave to cool, then dredge with confectioners 'sugar. Serve with whipped cream, if wished.
