Cherry & Almond Crumble Cake Squares
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Cherry & Almond Crumble Cake Squares

A cross between a cherry bakewell and a bakewell tart, with whole cherries and a crumbly cinnamon topping.
Prep Time20 mins
Cook Time1 hr 12 mins
Total Time1 hr 42 mins
Servings: 16 squares
Author: Elizabeth


For the shortbread base

For the crumble topping

For the cake batter


  • Preheat oven to 180 C/ gas mark 4/ 160 C fan and grease and line the base of a 9 inch square cake tin with a removable base.
  • Prepare the shortbread base by processing the flour, butter, sugar and salt in a food processor until it forms clumps. Press into a thin layer in the bottom of the cake tin and bake for 12 minutes until golden. Set aside to cool.
  • Prepare the crumble topping by mixing the almonds, brown sugar, flour and cinnamon together. Pour over the melted butter and stir until combined. Set aside.
  • Prepare the cake batter by creaming the butter and golden caster sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.
  • Stir in the ground almonds, flour, baking powder and salt and combine well with a wooden spoon. Add the milk to make a soft dropping consistency.
  • When the shortbread base has cooled, spread over the cherry jam leaving a 1 cm gap around the edges of the pan so the jam doesn't burn to the pan.
  • Gently spoon the cake batter over the top of the jam and smooth over the top.
  • Drop the cherries all over the top of the cake batter and then sprinkle with the crumble topping.
  • Bake for 45-60 minutes, covering with foil towards the end of baking if you feel the top is browning too much.
  • Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  • Cut into 16 squares and store in an airtight container.