Thursday, 13 December 2012

Peach Cake with Crumble Topping

Hello my name is Claudia and it's been oh all of five minutes since my last piece of cake/cookie/tart/pie/....well you know, anything baked really. It seems I may have a bit of a problem as here I am posting about cake again! This is yet another throw it all together at the last minute with what I had in the fridge, kind of recipe. Hooray for canned fruit. You know you have a problem when dessert takes precedence over dinner. Soggy pasta anyone?


Peach Cake with Crumble Topping
serves 12

1/2 cup butter, at room temperature
1/2 cup sugar
1 cup sour cream
2 eggs, lightly beaten
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 can peach slices 

1 1/2 cups flour
1/2 cup butter
1/4 cup sugar

Preheat oven to 325F (170C). Grease a 9x9 inch baking pan.
Cream butter and sugar. Beat in sour cream, eggs and vanilla. Add flour, baking powder and baking soda. Mix until just combined.
Spread half the mixture into prepared pan. Top with drained peach slices. Spread remaining cake mixture on top of fruit.

For the topping, melt the butter then add the flour and sugar. Mix it all together until a crumbly texture is formed. Sprinkle this mixture on top of the cake.

Bake in the preheated oven for 45 minutes or until a toothpick inserted in the cake comes out clean.
Serve warm with vanilla ice-cream or vanilla bean infused whipped cream.

 The truth is I only had about 2 tbsp of sour cream left so added natural yoghurt to make up the rest. I also ran out of butter so mine was made with less. They say baking is a science not an art, but you know I often reduce the amount of sugar and fat when I bake (it's necessary considering how much baking we eat!) and have yet to have a problem. Don't be afraid to experiment. This was more cakey than peachy, so if you want it more peachy than cakey, add another 1/2 to 1 can of peaches as I will next time.

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