Sharing the recipe for this delicious late summer cake, perfect for baking this weekend! I had some extra thick double cream from local North Cotswolds Dairy that was perfect to use in this cake – you can also use 240g sour cream instead which lends a tangier flavour.
For the cake:
110 g unsalted butter, softened
130 g caster sugar
75 g light brown muscovado sugar
1 1/2 teaspoons vanilla bean paste
250 g flour, I used half plain flour and half strong white bread flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
150g sour cream
90g extra thick double cream
4 ripe peaches, peeled and sliced
For the crumble topping:
75g light brown muscavado sugar
30g unsalted butter, melted
Pinch of salt
40g plain flour
25g porridge oats
1/4 teaspoon cinnamon
Preheat oven to 170° fan/180 C. Line a 23 x 23 cm baking pan with nonstick baking paper and set aside.
Stir together oat topping ingredients and set aside. In a large bowl, beat the butter, caster sugar, and brown sugar until light and fluffy, about 3 to 4 minutes, scraping the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla bean paste.
In a separate bowl whisk together the flours, baking powder, salt, ginger,
and cinnamon. Stir the thick cream (if using) and sour cream together. Add the flour mixture to the butter and sugar mixture alternately with cream mixture, beginning and ending with the flour. Beat until just combined after each addition. Spread half of the batter into the prepared tin and smooth evenly. Add the chopped peaches, spoon the remaining batter over the top, spreading evenly and top with the oat crumble mixture.
Bake the cake on the middle shelf of the oven 50-60 minutes until golden brown and a wooden pick inserted into the centre comes out clean. Cool completely before serving. Dust with icing sugar before serving.
Let’s Bake Together!
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