Peach & raspberry almond crumble cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 12
Ingredients
- 200g butter, plus extra for the tin
- 200g golden caster sugar, plus 1 tbsp
- 3 medium eggs
- 225g self-raising flour
- 1 tsp baking powder
- 50g ground almonds
- 2 tbsp natural yogurt or milk
- 1 tsp vanilla or almond extract
- 3 ripe peaches, stoned, halved, then quartered
- 150g raspberries
- clotted cream or crème fraîche, to serve
For the crumble topping
- 25g butter
- 3 heaped tbsp self-raising flour
- 3 tbsp light brown soft sugar
- 50g flaked almonds
Method
- STEP 1
Butter a deep traybake tin (ours was 21 x 30cm) and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Beat the butter and sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well-combined, smooth and creamy. Stir in the flour, baking powder, ground almonds, yogurt, vanilla and a pinch of salt. Scrape the mixture into the tin and smooth the surface using a spatula, then scatter over the peaches and raspberries, pressing them in gently.
- STEP 2
To make the crumble topping, tip the butter, flour and sugar into a bowl and rub together using your fingertips until it resembles coarse crumbs. Stir in the almonds, then scatter all over the unbaked cake.
- STEP 3
Bake for 45 mins, or until a skewer inserted into the middle comes out clean. If any wet mixture clings to the skewer, bake for 5-10 mins more, then check again. Leave to cool completely before cutting into squares to serve. If you like, serve with spoonfuls of clotted cream or crème fraîche. Will keep in an airtight container for up to two days.
