Peaches and cream crumble cake
Serves: 10-12
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Peaches and cream crumble cake
This cheesecake-swirled, crumble-topped cake is scrumptious served warm as a pud, or with coffee for a mid-morning treat
Serves: 10-12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
343Kcal
Fat
19gr
Saturates
11gr
Carbs
36gr
Sugars
17gr
Fibre
2gr
Protein
7gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g self-raising flour
- 1 tsp ground cinnamon
- 125g soft butter
- 125g light brown sugar
- 25g skin-on almonds, roughly chopped
- 100g full-fat soft cheese
- ½ tsp vanilla extract
- 1 tbsp caster sugar
- 2 ripe peaches
- 3 medium eggs, beaten
- 150ml soured cream
Step by step
Get ahead
Keeps for up to 3 days in an airtight container
- Preheat the oven to 180°C, fan 160°C, gas 4. Line the base and sides of a deep 23cm round cake tin or springform tin with baking paper.
- Sift the flour, cinnamon and a pinch of salt into a mixing bowl. Rub in the butter until the mixture is crumbly, then stir in the sugar. Measure out 50g of the mixture into a small bowl for the topping and stir in the almonds.
- Combine the soft cheese, vanilla and sugar in another bowl until smooth, then set aside. Stone and roughly chop or slice the peaches.
- Mix the eggs and soured cream into the remaining flour mixture to make a batter, then pour this into the prepared cake tin. Dollop in spoonfuls of the soft cheese mixture, then lightly swirl through the cake mixture.
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If the peaches are very juicy, pat them dry on kitchen paper, then scatter over the top of the cake. Top with the crumble mixture, then bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then remove and transfer to a wire rack to finish cooling. Cut into wedges to serve.TipOut of season, use a 411g tin peach slices in juice, drained and patted dry. You can mix and match the fruit and nuts – try plums, nectarines, hazelnuts or pecans, or a mix of pumpkin and sunflower seeds. You can also bake this cake in a 20cm square tin for the same time, or in a 20 x 30cm traybake tin for 35-40 minutes.
