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Peach Raspberry Crumble Cake

  • Author: Dana
  • Prep Time: 25
  • Cook Time: 1 hr 20 min
  • Total Time: 1 hr 45 min ( includes baking)
  • Yield: 8 large or 16 small servings
  • Category: Dessert
  • Cuisine: British
Peach Raspberry Crumble Cake Recipe at diginwithdana.com

Peaches, raspberries and almond crumble topping turn this simple tea cake into the most heavenly sweet.

Ingredients

For the crumble:

  • 3/4 cup all purpose flour (94 gm) (or gluten free flour mix)
  • 6 tablespoons cold, cubed unsalted butter (85 gm)
  • 6 tablespoons sugar (75 gm)
  • 1/2 cup sliced almonds (55 gm)

For the cake:

  • Baking spray
  • 1 cup all purpose flour or gluten free blend (125 gm)
  • 1 teaspoon baking powder (or gluten free) (5 gm)
  • 1/4 teaspoon kosher salt
  • 1 1/4 sticks unsalted butter or vegan butter, room temperature (140 gm)
  • 3/4 cup sugar (150 gm)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract (9 gm)
  • 2 tablespoons cream (or milk alternative) (30 ml)
  • 2 large or 3 small peaches, peeled, pitted and cubed (about 250 gm)
  • 1 cup raspberries (125 gm)
  • confectioner’s sugar
  • whipped cream (optional)

Instructions

  1.  Preheat oven to 350 F. Spray and line with parchment an eight or nine inch square or springform pan.
  2.  Make crumble: In a medium bowl, use fingers to rub together flour and butter until mixture resembles large bread crumbs. Add in sugar, almonds and salt. Cover with plastic wrap and refrigerate.
  3. Make cake: Sift together flour, baking powder and salt and set aside. Using an electric or handheld mixer, beat butter and sugar until fluffy, about three minutes. Add eggs, one at a time, beating well after each. Add vanilla. Sprinkle in flour mixture, 1/3 cup at a time, then add cream. Mix just until flour disappears and batter looks uniform.
  4. Assemble: Pour batter into pan and smooth top. Combine peaches with 1/3 cup sugar and drop across batter. Place raspberries over peaches. Take cold crumble from fridge. Squeeze together clumps of topping and distribute evenly over fruit.
  5. Bake one hour and twenty minutes. Start checking after an hour. Cake is done when a toothpick inserted in the middle comes out dry and clean.
  6. Let cool before removing from pan.
  7. Serve plain or dusted with confectioner’s sugar and a side of whipped cream.
  8. Store covered in refrigerator for up to five days.

Notes

Inspired by Diana Henry’s Rhubarb and Raspberry Crumble Cake from Simple: Effortless Food, Big Flavors