Peach crumble cake recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 20 min

Nutrition per portion

RDA
Calories 265 kCal 13%
Fat 10.8g 15%
  -  Saturates 2.9g 15%
Carbohydrates 38.5g 13%
  -  of which Sugars 18.6g 21%
Protein 3.5g 7%
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  • Try our peach crumble cake recipe for a quick and fruity afternoon tea treat.

    Our peach crumble cake is so easy and speedy to make, just bake for 20 mins before cutting into big slices and enjoying with a cuppa. It takes the tasty fruit and crumble topping components from our heavenly peach crumble recipe and adds them to a delicious moist sponge that soaks up all the flavour.

    Ingredients

    • 350g (12oz) self-raising flour
    • 2 level tsp mixed spice
    • 175g (6oz) butter, cut into pieces
    • 150g (5oz) golden caster sugar
    • 8 tbsp buttermilk
    • 1 tsp vanilla extract
    • 415g can peaches in syrup, drained
    • Icing sugar, for dusting
    • You will also need
    • 18 x 28cm (7 x 11in) tin, lined with Bakewell paper

    Method

    • Set the oven to 190°C/375°F/Gas Mark 5. Put the flour and spice into a food processor with the butter. Pulse to form crumbs.

    • Add the sugar and 3 tbsp of the buttermilk. Pulse to make a very coarse, clumpy crumble. Tip out into a bowl, then put two-thirds of the mixture back in the food processor and set aside the rest.

    • Add the remaining buttermilk and the vanilla extract to the mixture in the processor and blend to a smooth consistency. Spoon into the prepared tin and smooth the top.

    • Arrange the drained peaches evenly over the cake mixture, then spoon on the reserved clumpy crumble, leaving some of the fruit uncovered.

    • Bake for 20 mins or until a skewer inserted into the centre of the cake mixture comes out clean.

    • Cut into chunky slices and dust with icing sugar to serve

    Top tips for making peach crumble cake:

    We encourage you to add half a teaspoon of cinnamon into the cake mix for an extra hit of sweetness.

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