Peaches, raspberries and almond crumble topping turn this simple tea cake into the most heavenly sweet.
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)
- Preheat oven to 350 F. Spray and line with parchment an eight or nine inch square or springform pan.
- 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.
- 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.
- 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.
- 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.
- Let cool before removing from pan.
- Serve plain or dusted with confectioner’s sugar and a side of whipped cream.
- Store covered in refrigerator for up to five days.