Tuesday, 11 September 2012

# 266 Peach crumble cake

This is sort of a mix and match experiment of mine that worked. Last week while reorganising the kitchen cupboards I found a tin of peach slices almost a year over its Best Before End date. The peaches were still perfectly good and it would be a shame to waste them so I mixed 2 recipes to create this cake.

It's not a very tall cake as you can see and it's baked in 2 stages but don't let this put you off as it's really easy and delicious.

Peach Crumble Cake

Cake base

100g sugar
1 egg
90g butter, melted
150g plain flour + 1 teaspoon baking powder
6 tablespoons syrup from the tin of peaches

Preheat the oven to 180 ÂșC/Gas Mark 5 and line a sprinform round tin with baking parchment.

In a bowl mix all the ingredients for the cake base, pour in to the tin and spread evenly. Bake for 15 minutes or so just until the cake starts to turn golden.

Crumble topping

3 tablespoons plain flour
50g porridge oats
25g butter, chilled  and cut into cubes
1 tablespoon dark brown soft sugar

While the cake base is in the oven make the crumble topping.

In a bowl mix the flour with the oats, add in the butter and rub until the mixture resembles crumbs. Mix in the sugar.

Remove the cake from the oven and cover with the tinned peach slices (no need to drain them). Sprinkle the crumble topping over the peaches and bake for another 20 minutes or until golden.

Remove from the oven and allow to cool slightly before removing the cake from the tin.