One of the problems with winter is that you don't have that huge variety of fruits that summer brings. Not wanting to make something out of apples or pears - bananas are currently out of the equation - Cyclone Larry decimated the Queensland crops resulting in a shortage and $15 a kilo prices!
So to get a bit of fruit variety I've turned to canned fruit. In this case I'm using Peach quarters that are preserved in natural juice - peaches seem to really like being canned, they maintain their flavour. But if you've got access to fresh ones then can be be used in this cake without any extra preparation.
In this cake I'm using a very tried and true, never fail butter cake recipe and to make the cake a little different, I'm be topping it in a crunchy crumble-like mixture. This contrasts really well with the soft peach pieces that sit underneath.
Peach Crumble Cake
1 medium sized can Peach quarters in natural juice drained, syrup reserved
250 grams plain flour
2 teaspoons baking powder
225 grams caster sugar
125 grams melted butter, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
75ml peach syrup (or milk)
50 grams butter
50 grams brown sugar
1/2 cup flaked almonds
1 cup rolled oats
Preheat oven to 180°C/350°F. Use a baking tin with a removable base to make it easier to un-mould the cake.
To prepare the peaches:
Roughly cut the peach quarters into smaller pieces. You want them to be of varying sizes - some larger, some smaller to give the cake a bit more personality.
To make the cake:
Sift the flour with the baking powder into a large bowl. Sift in the caster sugar and stir well.
In a small bowl, add the eggs, vanilla extract and peach syrup and whisk lightly until combined. Whisk in the cooled melted butter before stirring it all into the dry ingredients. Mix until amalgamated and smooth.
Pour this into a prepared pan and then top with the peach pieces.
Make the crumble topping:
In a small saucepan add the butter and brown sugar and gentle heat until butter is melted and sugar is dissolved. Stir in the oats, followed by the almonds. Cook for a minute.
Sprinkle this over the peach pieces until they are roughly covered.
Place in the oven and cook for approximately 45 minutes or until the cake is golden and cooked through.
Cool in the pan for a few minutes before removing to a wire rack.
Best eaten still warm but as it cools the topping will become more crunchy.
Tagged with Cake