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.
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
50g caster sugar | 100g brown sugar
50g butter melted | 150g flour
1 tsp ground cinnamon
- Pre-heat oven to 350F/175C degrees. Grease and line a 9-inch round pan with baking paper.
- Add lemon juice to the cream and set aside for 5 minutes to make sour cream.
- Cream together the butter and sugar until pale and fluffy.
- Add the eggs one at a time and beat well after each addition.
- Add the vanilla and sour cream and beat well, scraping down the bowl in between mixing to make sure everything gets well incorporated.
- Sift the flour, baking powder, and salt into a separate bowl.
- 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.
- To make the streusel topping, combine all the ingredients together and crumble onto the cake with your hands.
- Bake the cake for 55 to 60 minutes or until a skewer inserted comes out clean.
- Serve on its own or with vanilla ice cream.