Fresh Peach Crumble Cake

Straight forward, using fresh peaches, with a sweet crumble topping. 

Ideal as a warm dessert.
 
Main Cake Mix

160gms Butter (softened)
160gms White granulated sugar
2 large eggs
1 cup Plain Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
500gms of Fresh Peaches, sliced thinly

Cake Crumble Topping

1 cup Plain Flour
80gms of Soft Brown Sugar
100gms Butter
1 teaspoon ground Cinnamon

Preheated oven 180c
20/22cms round cake tin, buttered and lined bottom

Method
Main Cake Mix:   Beat with electric beaters butter and white sugar until light and fluffy. 
Continue beating and eggs one at a time. Sift in the Plain flour, baking powder and salt  -
 beat until combined then pour into cake tin - spreading evenly.

Arrange the peach slices on the cake mix evenly.
The Peaches  can be sprinkled with a liqueur and gently warmed in the microwave for a minute beforehand.

Make the topping either by hand or in a food processor, combine all the ingredients until crumbly. 
Sprinkle over cake and peaches - doesn't have to be smooth -  rough and rocky!

Cook in oven for about 50 minutes to an hour, until cake skewer test pronounces done!

2nd February 2007