Peach crumble cake Recipe

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20 min


20 min

Nutrition per portion

Calories 280 kCal 14%
Fat 12g 17%
  -  Saturates 8g 40%

Why not turn your fruit crumble into a crumble cake? Our peach crumble cake is so easy and quick to make, just bake for 20 mins then cut into big slices for an afternoon treat


  • 350g (12oz) self-raising flour
  • 2 level tsp mixed spice
  • 175g (6oz) butter, cut into pieces
  • 150g (5oz) golden caster sugar
  • 8 tbsp buttermilk
  • 1 tsp vanilla extract
  • 415g can peaches in syrup, drained
  • Icing sugar, for dusting
  • You will also need
  • 18 x 28cm (7 x 11in) tin, lined with Bakewell paper


  • Set the oven to 190°C/375°F/Gas Mark 5. Put the flour and spice into a food processor with the butter. Pulse to form crumbs.

  • Add the sugar and 3 tbsp of the buttermilk. Pulse to make a very coarse, clumpy crumble. Tip out into a bowl, then put two-thirds of the mixture back in the food processor and set aside the rest.

  • Add the remaining buttermilk and the vanilla extract to the mixture in the processor and blend to a smooth consistency. Spoon into the prepared tin and smooth the top.

  • Arrange the drained peaches evenly over the cake mixture, then spoon on the reserved clumpy crumble, leaving some of the fruit uncovered.

  • Bake for 20 mins or until a skewer inserted into the centre of the cake mixture comes out clean.

  • Cut into chunky slices and dust with icing sugar to serve

More Recipe Ideas

Top Tip

Use any canned fruit you fancy for this crumble cake.