Summer Cherry Crumble Cake (with a hint of rum)

Summer Cherry Crumble Cake (with a hint of rum)

It’s finally summer! After myself and Conor having the most difficult years of our degrees, final year exams for him and five weeks of exams myself, we are done and can enjoy baking and cooking again!

So what could be more summery than a cheery cherry crumble cake?

Ingredients

2 cup self-rising flour

½ cup dairy free butter

1 cup sugar

1 cup soya milk

1 tbsp vinegar

1 large pack cherries (or as many as you desire – chopped and halved)

1-2 tsp rum essence +/- vanilla essence (optional)

Crumble:

- 1¼ cup flour

- ½ cup dairy free butter

- ½ cup sugar

Preheat oven to 180˚

1. Mix soya milk and vinegar and leave to stand briefly.

2. Mix sugar and butter together in a bowl. Add in flour. Add in essence if using (or real rum).

3. Add in soya milk/vinegar mixture and mix.

4. Transfer mixture to greased cake tin (preferably lined with baking paper), top with cherries.

5. Crumble: cut flour and butter together using a butter knife, then add in sugar. Make to fine breadcrumb consistency using the tips of your fingers.

Add crumble mixture on top of the cherry layer in the cake pan.

6. Bake for about 40-50mins or until toothpick comes out clean.

Going to have a lot of cooking now to make up for the year I hope! : )