Peach crumble cake

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 15
Servings 8
Time 25 minutes

Ingredients

  • 350
    g
    fresh peaches
  • 150
    g
    self-raising flour
  • 50
    g
    castor sugar
  • 2
    ml
    ground cinnamon
  • 1
    large egg
  • 60
    ml
    milk
  • 85
    g
    butter, melted
  • icing sugar for dusting
  • TOPPING
  • 25
    g
    cake flour
  • 1
    ml
    ground cinnamon
  • 50
    g
    pecan nuts, chopped
  • 25
    g
    castor sugar
  • 25
    g
    butter
  • 50
    ml
    honey
 

Method

35 minutes
 
Place the peaches in a bowl and cover with boiling water, leave for one minute, then cover with cold water.
Remove skins and pips and slice.
Grease and line a 20 cm square cake tin.
Sift together the flour and cinnamon, and add the castor sugar.
Make a well in the centre.
Beat the egg and milk and then pour into the well.
Add the butter, mix until the mixture is smooth and pour into the prepared tin.
Scatter the peach slices over the cake mixture.
Topping:
Put all the ingredients, except honey, in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
Sprinkle the mixture over the peaches.
Bake in a preheated 180 °C oven for 30 to 35 minutes until a skewer comes out clean.
Remove from the oven, drizzle with honey and allow to cool completely in the tin.
Loosen edges with a knife before removing from the tin.
Sprinkle with icing sugar and cut into squares.
 

Read more on: bake  |  fruit
 

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