Name: Nectarine crumble cake
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 10
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food