Crispy Peach Cake | Pastry recipes



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  • Try our peach crumble cake recipe for a quick and fruity afternoon tea treat.

    Our peach crumble cake is so easy and quick to make, just bake it for 20 minutes before slicing it into big slices and enjoying it with a cup of tea. It takes the flavorful components of the fruit crumble filling from our heavenly peach crumble recipe and adds them to a delicious chewy sponge that soaks up all the flavor.


    • 350g (12oz) self-rising flour

    • 2 teaspoons of mixed spices

    • 175 g (6 oz) butter, cut into pieces

    • 150g (5oz) golden powdered sugar

    • 8 tablespoons of buttermilk

    • 1 teaspoon of vanilla extract

    • 415g canned peaches in syrup, drained

    • Icing sugar, for sprinkling

    • You will also need

    • 7 x 11 ” (18 x 28 cm) box, lined with Bakewell paper


    • Set the oven to 190 ° C / 375 ° F / thermostat 5. Place the flour and spices in a food processor with the butter. Pulse to form crumbs.

    • Add the sugar and 3 tablespoons of buttermilk. Pulse to make a very coarse, lumpy crumble. Pour into a bowl, then return two-thirds of the mixture to the food processor and reserve the rest.

    • Add the remaining buttermilk and vanilla extract to the mixture in the food processor and blend until smooth. Pour into the prepared pan and smooth the top.

    • Arrange the drained peaches evenly over the cake mix, then pour in the reserved lumpy crumble, leaving some of the fruit uncovered.

    • Bake for 20 minutes or until a toothpick inserted in center of cake mix comes out clean.

    • Cut into thick slices and sprinkle with icing sugar to serve

    Tips for making a peach crumble:

    We encourage you to add half a teaspoon of cinnamon to the cake mix for an extra touch of sweetness.

    You might also like …

    Apple crumble
    Crumble filling
    Rhubarb Crumble

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