Peach and blueberry crumble cake with cinnamon cream
125g butter, softened
125g caster sugar
3 eggs, lightly beaten
125g self-raising flour 4 medium peaches (about 450g), quartered, stoned and roughly sliced
150g blueberries, hulled and halved, plus extra to serve 250g crème fraîche
1-2tsp ground cinnamon 2tbsp icing sugar, plus extra, to dust
For the crumble topping
150g plain flour
100g chilled butter, diced 100g caster sugar
25g porridge oats
75g chopped almonds
22cm cake tin
Preheat the oven to 180C/350F/ Gas 4, then grease and line a 22cm cake tin with baking paper. To make the crumble, sift the flour into a bowl and rub in the butter until the mixture forms crumbs. Stir in the sugar, oats and almonds and set aside.
To make the sponge, place the butter, sugar, eggs and flour into a food mixer or processor and blend until smooth, for about 1 minute. Spoon the sponge mix into the prepared cake tin and smooth flat.
Scatter the peach slices and blueberries over the sponge mix, then cover with the crumble mixture so you can still see a little of the fruit. Bake for
1¼ hours or until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool.
To make the cinnamon cream, combine the crème fraîche, cinnamon and icing sugar in a bowl. Dust the cake with icing sugar before serving alongside the cinnamon cream and some extra blueberries.