Stone Fruit Streusel Cake

This cake is much better suited to being a dessert than a teatime cake. The fruit turns into delicious, jammy pools, only just held together by the sponge. For this reason, I think it’s best made in a shallow sandwich tin (pieces of fruit this size would sink in a deeper cake, so don’t be tempted to double the ingredients and bake it in a deeper cake tin – use two shallow ones). Which nut you use for the crumble is up to you, but I would say almond is best with apricots or peaches, and haze