Thursday, August 17, 2006

Peach Crumble Cake

One of the problems with winter is that you don't have that huge variety of fruits that summer brings. Not wanting to make something out of apples or pears - bananas are currently out of the equation - Cyclone Larry decimated the Queensland crops resulting in a shortage and $15 a kilo prices!

So to get a bit of fruit variety I've turned to canned fruit. In this case I'm using Peach quarters that are preserved in natural juice - peaches seem to really like being canned, they maintain their flavour. But if you've got access to fresh ones then can be be used in this cake without any extra preparation.

In this cake I'm using a very tried and true, never fail butter cake recipe and to make the cake a little different, I'm be topping it in a crunchy crumble-like mixture. This contrasts really well with the soft peach pieces that sit underneath.

peach crumble cake


Peach Crumble Cake

1 medium sized can Peach quarters in natural juice drained, syrup reserved
Cake:
250 grams plain flour
2 teaspoons baking powder
225 grams caster sugar
125 grams melted butter, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
75ml peach syrup (or milk)
Crumble:
50 grams butter
50 grams brown sugar
1/2 cup flaked almonds
1 cup rolled oats

Preheat oven to 180°C/350°F. Use a baking tin with a removable base to make it easier to un-mould the cake.

To prepare the peaches:
Roughly cut the peach quarters into smaller pieces. You want them to be of varying sizes - some larger, some smaller to give the cake a bit more personality.

To make the cake:
Sift the flour with the baking powder into a large bowl. Sift in the caster sugar and stir well.

In a small bowl, add the eggs, vanilla extract and peach syrup and whisk lightly until combined. Whisk in the cooled melted butter before stirring it all into the dry ingredients. Mix until amalgamated and smooth.

Pour this into a prepared pan and then top with the peach pieces.

cake with peaches

Make the crumble topping:

In a small saucepan add the butter and brown sugar and gentle heat until butter is melted and sugar is dissolved. Stir in the oats, followed by the almonds. Cook for a minute.

Sprinkle this over the peach pieces until they are roughly covered.

cake with crumble

Place in the oven and cook for approximately 45 minutes or until the cake is golden and cooked through.

Cool in the pan for a few minutes before removing to a wire rack.

cake

Best eaten still warm but as it cools the topping will become more crunchy.

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8 comments:

  1. Oh my.

    That cake simply takes my breath away - that crumble topping really is special!

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  2. This is absolutely gorgeous,can't wait to try it out this weekend.

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  3. Ooooh, that looks so good! I'm lucky enough to still be in fresh peach season up here, but I'm dreading the end of it. At least there's always the canned stuff.

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  4. Thanks Ellie - I think I could eat the topping by itself!

    Thanks Suzi - hopefully you'll enjoy it as much as we did!

    Thanks Natalia - you've got to make the most of those fresh peaches!

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  5. Yum, yum, yum! Another recipe for my list!

    Paz ;-)))))

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  6. Thanks Paz - how long is that list now? ;)

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  7. Haalo, I just discovered your blog via Rose's blog (64 sq ft kitchen) and I think you have so many terrific recipes that I want to try. I actually used your crumble top recipe for a banana cake I made last night. I will post it on my blog soon. It was really easy to make and with very good results. Thank you!

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  8. Hi Nora - welcome! I look forward to seeing your cake and thank you for the lovely words!

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