Tuesday, 10 June 2014

Peach Crumble Cake

I think it's time for some cake! This is the cake I made for my birthday party. I used a Greek recipe which I then used Google to translate, with rather hilarious results! However, the ingredients list was fine and I know how to make a cake so I went for it.  What came out what a delicious moist and tasty cake. I did cheat a bit and used tinned rather than fresh peaches, but it was still delicious. It is best eaten on the day you make it as the crumble starts to soften.

Peach Crumble Cake (from Gourmelita)

For the crumble:
125g plain flour
100g brown sugar
70g butter, cold, cubed
1 tsp cinnamon

For the cake:
150 g butter
150g caster sugar
2 large eggs, beaten
125g self-raising flour
1 tsp baking powder
1/2 tsp salt
1 vanilla
2-3 large peaches or 1 400g tin peach slices

Put the flour, sugar, butter and cinnamon in a large bowl.Rub in the butter with your fingers until you have a mixture that resembles breadcrumbs

Preheat the oven to 180C. Grease and line a 20cm round cake tin.

Cream the butter and sugar together until it is light fluffy. The add the eggs in two lots, beating between each addition. Add the vanilla.

Sieve in the flour, salt and baking powder and using a metal spoon, fold it into the wet mixture.

With a spatula, spread the mixture into the prepared tin.

Cut the peaches into thin slices, and place in a circle over the cake mixture, so that the slices are touching.

Sprinkle the crumble over the peaches. Put the tin onto a baking tray and bake for 50 mins.

Remove from the oven and leave for about 10 mins. Invert the cake on a large plate and then again onto a platter.  Serve.

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