Peaches and cream crumble cake recipe
This cheesecake-swirled, crumble-topped peaches and cream cake is scrumptious served warm as a pud, or with coffee for a mid-morning treat
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Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Hand mixer
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Spatula
- Grater
- Wooden spoon
- Cooling rack
- Baking dish
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
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