Recipe

Nectarine crumble cake

  • 25 mins preparation
  • 1 hr 20 mins cooking
  • Serves 10
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Ingredients

Nectarine crumble cake
  • 200 gram butter, softened
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cup plain flour
  • 2 teaspoon baking powder
  • 1/2 cup (125ml) milk
  • 550 gram nectarines, pitted, sliced into eighths
  • cream or ice-cream, to serve
Crumble topping
  • 1/3 cup (75g) caster sugar
  • 1/3 cup (50g) plain flour
  • 1/2 cup (50g) almond meal
  • 1 teaspoon ground cinnamon
  • 50 gram butter, chopped

Method

Nectarine crumble cake
  • 1
    Preheat oven to moderately slow, 170°C. Grease and line base of a 24cm springform cake tin.
  • 2
    Place butter and sugar into bowl of an electric mixer; beat until pale and creamy. Add eggs, one at a time, beating well after each addition; stir in vanilla.
  • 3
    Sift in flour and baking powder; mix to combine, along with milk.
  • 4
    Spoon batter into prepared cake tin; arrange nectarine slices on top.
  • 5
    To make crumble topping, place all ingredients into a bowl. Work mixture with fingertips until it resembles coarse breadcrumbs.
  • 6
    Sprinkle crumble over cake; bake 1 hour 20 minutes, or until cooked when tested with a skewer inserted into the centre.
  • 7
    Allow cake to cool before slicing. Serve with cream or ice-cream.