- 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
- 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.