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Cherry Cardamom Crumble Cake

A fragrant, tender cake loaded with fresh cherries and topped with a buttery cinnamon cardamom crumble

❄ Freezer Friendly

17 May 2026

This is the kind of cake that fills the whole house with the most incredible smell. Cardamom and orange zest perfume a soft, buttery batter, cherries are folded through, and a golden cinnamon crumble is scattered over the top. It's a showstopper that's secretly very easy to make.

Ingredients

10 serves

2½ cups self-raising flour
1 tsp ground cardamom
130g brown sugar
130g butter, melted
¾ cup milk
2 large eggs
2 tsp vanilla
2 tsp orange zest
2 cups fresh cherries, pitted
Crumble topping
1 cup plain flour
½ cup brown sugar
1 tsp ground cinnamon
½ tsp cardamom
130g butter, melted
1 Tbs raw sugar

Method

1
Preheat the oven to 180°C. Grease a 26cm x 5cm deep loose based flan tin thoroughly with spray oil or butter.
2
In a large bowl, combine the melted butter, brown sugar, eggs, vanilla, orange zest, self-raising flour, cardamom, and milk. Stir until just combined.
3
Fold through the pitted cherries.
4
Pour the batter into the prepared tin and smooth the surface.
5
To make the crumble topping, combine the plain flour, brown sugar, cinnamon, and cardamom. Pour over the melted butter and mix until clumpy. Scatter evenly over the cake batter and sprinkle with raw sugar.
6
Bake at 180°C for 45–55 minutes, until a skewer inserted in the centre comes out clean. Cover loosely with foil if the top is browning too quickly.
7
Cool in the tin for 10 minutes before turning out.

Kitchen Notes

Fresh cherries are amazing in summer, but frozen cherries (thawed and well drained) or tinned will be almost as nice year-round. The cake keeps well wrapped at room temperature for up to 3 days and freezes well.

What I'd serve with this

Warm with a generous dollop of whipped cream or crème fraîche. Also wonderful the next morning with a good coffee.