Streusel-topped peach cake

Name: Streusel-topped peach cake
Ingredients: 400 g/14 oz can peach slices in juice, drained; 50 g/2 oz/½ cup unsalted butter, diced; 25 g/1 oz/2 tbsp demerara (raw) sugar; 150 ml/¼ pt/⅔ cup milk; 75 g/3 oz/⅔ cup self-raising (self-rising) flour; finely grated rind of 1 orange; 1 egg, beaten; 2.5 ml/½ tsp ground cinnamon; 75 g/3 oz/6 tbsp golden caster (superfine) sugar; 75 g/3 oz/6 tbsp butter, softened, plus extra for greasing; 225 g/8 oz/2 cups self-raising (self-rising) flour; 5 ml/1 tsp baking powder

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

If fresh summer fruits are not available, you can use canned peaches from the store cupboard. It also works well with canned apricots or black cherries. Serve fresh with thick cream.

Ingredients

75 g/3 oz/6 tbsp butter, softened, plus extra for greasing
225 <

Cake
Vegetarian
Summer

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease the base and sides of a 20cm/8in loose-based cake tin (pan) and line with baking parchment.
To make the topping, put the flour in a bowl or food processor, add the butter and process or rub in until fine cr