Peach and blueberry crumble cake with cinnamon cream

SERVES 10-12

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.