Wednesday, 15 July 2015

Peach Crumble Cake

It doesn't take much to turn a pretty standard sponge cake into something really rather special indeed. With this recipe the sponge itself is flavoured just with a touch of warm cinnamon, but it's what adorns the cake that elevates it from yummy to YUMMMMMMMYY. The addition of a few soft, sweet peaches and and a sprinkling of sweet, crumbly crumble not only brings a touch of luxury but a thoroughly lovely combination of flavours and textures. To the kitchen!

Prep time: 20-25 Mins
Baking time: 60-70 Mins
200g Unsalted Butter (Softened)
200g Golden Caster Sugar
3 Large Eggs
200g Plain Flour
1tsp Baking Powder
1tsp Cinnamon

For the Crumble
25g Unsalted Butter (In small cubes)
35g Golden Caster Sugar
45g Plain Flour
A small handful of Oats

3 Large Ripe Peaches (Stoned)

Off we go! Preheat the oven to 180C/350F/Gas 4, grease a 23cm springform tin and line the base with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the plain flour and baking powder, then add the cinnamon and mix until you are left with a smooth and consistent batter. Spoon into your prepared tin, even to the edges and set to one side whilst you prepare the peaches and crumble.

For the crumble add all the ingredients to a medium bowl and rub together until the mixture resembles dry breadcrumbs. Slice each peach into eight and arrange over the top of the cake mixture. Dust liberally with the crumble and bake in the centre of the oven for around 60-70 minutes, until toasty on top and a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for around 30 minutes, then carefully remove from the tin and leave to cool completely on a wire rack. Your work is done.

Anyone for cake and custard?