It has been awhile since I sat down for a cup of tea and a slice of cake with a big dollop of cream. Earlier this week I did just that with a friend and it was so lovely. We ate two slices each of this Peach Streusel Cake which I hadn’t made for awhile. I had forgotten all about it until I was going through a pile of recipes I had ripped out of magazines to glue into my recipe scrapbook. I have made it a few times and it is delicious. Nice to re-discover it.
Cakes that have no icing are very handy for lunchboxes and for transporting to picnics etc. With peaches in season this is the time to be baking this cake but you can easily used tinned peaches.
This is a Jocelyn Hancock recipe from The Brisbane News last year. Jocelyn suggests a 26 x 18 x 4cm cake tin. I use a 20 x 30cm brownie tin and it works perfectly.
peach streusel cake
3/4 cup brown sugar
2 tablespoons ground cinnamon
100g butter, melted
100g plain flour
125g butter, softened
300g caster sugar
3 cups plain flour
17g baking powder
1/2 teaspoon salt
4 medium peaches, peeled and thinly sliced
Preheat oven to 175 degrees C. Grease and line a 26 x 18 x 4cm cake tin.
Combine the streusel ingredients and set aside.
For the cake, beat together the butter and sugar in a mixmaster until light and creamy. Add the eggs and mix. Then the milk. Sift over the flour, baking powder and salt and fold through.
Spread half the cake batter in the tin and top with half the streusel. Arrange half the sliced peaches over the top. Then spread the remaining cake batter. Top with the rest of the peaches and then the streusel.
Bake for 70 – 80 minutes or until cooked. Cool in the tin. Serve with a big dollop of double cream, anglaise or chantilly cream. Put the kettle on and invite a friend over for tea and cake.