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




    • 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





    • 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