Name: Peach crumble cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 350.00 g peaches fresh; 150.00 g flour self-raising; 50.00 g castor sugar; 2.00 ml cinnamon ground; 1.00 eggs large; 60.00 ml milk; 85.00 g butter melted; 0.00 icing sugar for dusting; 25.00 g flour cake; 1.00 ml cinnamon ground; 50.00 g pecan nuts chopped; 25.00 g castor sugar; 25.00 g butter; 50.00 ml Goldcrest Pure Honey

Recipe Disclaimer

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Ingredients (14)

350.00 g	peaches — fresh
150.00 g	flour — self-raising
50.00 g	castor sugar
2.00 ml	cinnamon — ground
1.00	eggs — large
60.00 ml	milk
85.00 g	butter — melted
0.00	icing sugar — for dusting

TOPPING

25.00 g	flour — cake
1.00 ml	cinnamon — ground
50.00 g	pecan nuts — chopped
25.00 g	castor sugar
25.00 g	butter
50.00 ml	Goldcrest Pure Honey

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Method:

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.