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Why not turn your fruit crumble into a crumble cake? Our peach crumble cake is so easy and quick to make, just bake for 20 mins  Peach crumble cakethen cut into big slices for an afternoon treat
Serves: 12
Prep time: 20 mins
Cooking time: 20 mins
Total time: 40 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

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

 

Nutritional information per portion

 

 

Fat 12.0g

 

Saturates 8.0g

 

Calories 280(kcal)

 

Recipe by Felicity Barnum-Bobb