Peaches and cream crumble cake recipe

Peaches and cream crumble cake

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Tamsin Burnett-Hall

Serves 10-12 | prep 25 mins | total time 1 hr 15 mins, plus cooling

This cheesecake-swirled, crumble-topped cake is scrumptious served warm as a pud, or with coffee for a mid-morning treat

Ingredients

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.
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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