Peaches and cream crumble cake
Serves 10-12 | prep 25 mins | total time
Peaches and cream crumble cake
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Serves 10-12 | prep 25 mins | total time
This cheesecake-swirled, crumble-topped cake is scrumptious served warm as a pud, or with coffee for a mid-morning treat
Rate
Nutritional information (per serving)
Calories
343Kcal
Fat
19gr
Saturates
11gr
Carbs
36gr
Sugars
17gr
Fibre
2gr
Protein
7gr
Salt
0.4gr
Ingredients
- 250g self-raising flour
- 1 tsp ground cinnamon
- 125g soft butter
- 125g light brown sugar
- 25g skin-on almonds, roughly chopped
- 100g full-fat soft cheese
- ½ tsp vanilla extract
- 1 tbsp caster sugar
- 2 ripe peaches
- 3 medium eggs, beaten
- 150ml soured cream
Step by step
Get ahead
Keeps for up to 3 days in an airtight container
- Preheat the oven to 180°C, fan 160°C, gas 4. Line the base and sides of a deep 23cm round cake tin or springform tin with baking paper.
- Sift the flour, cinnamon and a pinch of salt into a mixing bowl. Rub in the butter until the mixture is crumbly, then stir in the sugar. Measure out 50g of the mixture into a small bowl for the topping and stir in the almonds.
- Combine the soft cheese, vanilla and sugar in another bowl until smooth, then set aside. Stone and roughly chop or slice the peaches.
- Mix the eggs and soured cream into the remaining flour mixture to make a batter, then pour this into the prepared cake tin. Dollop in spoonfuls of the soft cheese mixture, then lightly swirl through the cake mixture.
- If the peaches are very juicy, pat them dry on kitchen paper, then scatter over the top of the cake. Top with the crumble mixture, then bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then remove and transfer to a wire rack to finish cooling. Cut into wedges to serve.
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Tip Out of season, use a 411g tin peach slices in juice, drained and patted dry. You can mix and match the fruit and nuts – try plums, nectarines, hazelnuts or pecans, or a mix of pumpkin and sunflower seeds. You can also bake this cake in a 20cm square tin for the same time, or in a 20 x 30cm traybake tin for 35-40 minutes.
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Peaches and cream crumble cake
