This cake is a delicious teatime treat and the perfect way to use up fresh summer peaches. Filled with juicy peaches and topped with a crumbly cinnamon streusel topping, it’s a guaranteed winner.

Ingredients:

Cake:

150g room temperature butter | 200g sugar

2 eggs | 1 tsp vanilla extract | 200g cream

1 tbsp lemon juice | 200g flour

2 tsp baking powder | 1/2 tsp salt

4 peaches, peeled, pitted, and thinly sliced

Streusel topping:

50g caster sugar | 100g brown sugar

50g butter melted | 150g flour

1 tsp ground cinnamon

Instructions:

1. Pre-heat oven to 350F/175C degrees. Grease and line a 9-inch round pan with baking paper.
2. Add lemon juice to the cream and set aside for 5 minutes to make sour cream.
3. Cream together the butter and sugar until pale and fluffy.
4. Add the eggs one at a time and beat well after each addition.
5. Add the vanilla and sour cream and beat well, scraping down the bowl in between mixing to make sure everything gets well incorporated.
6. Sift the flour, baking powder, and salt into a separate bowl.
7. Fold your dry ingredients into 3 additions or until just combined making sure not to over-mix your batter. Pour the batter into the prepared pan and smooth the top. Arrange the peach slices over the top of the batter in an even layer.
8. To make the streusel topping, combine all the ingredients together and crumble onto the cake with your hands.
9. Bake the cake for 55 to 60 minutes or until a skewer inserted comes out clean.
10. Serve on its own or with vanilla ice cream.