food

nectarine crumble cake

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Preparation: 25 minutes

Cooking: 1 hour 20 minutes

Serves: 10

200g butter, softened

1 cup (220g) caster sugar

3 eggs

1 tsp vanilla extract

2 cups plain flour

2 tsp baking powder

½ cup (125ml) milk

550g nectarines, pitted and cut into eighths

Crumble topping

¹⁄³ cup (75g) caster sugar

¹⁄³ cup (50g) plain flour

½ cup (50g) almond meal

1 tsp ground cinnamon

50g butter

1 Preheat the oven to 170°C and grease and line the base of a 24cm springform cake tin.

2 Place the butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla.

3 Sift in flour and baking powder and mix to combine along with the milk.

4 Spoon the cake batter into the prepared cake tin and arrange the nectarine slices on top.

5 To make the crumble topping, place the sugar, flour, almond meal, ground cinnamon and butter into a bowl and work the mixture with your fingertips until it resembles coarse breadcrumbs.

6 Sprinkle the crumble over the cake and bake for 1 hour 20 minutes. Allow the cake to cool before slicing and serving with cream and ice-cream.

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