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Peach Blueberry Crumble Cake

Fluffy and tender all butter pound cake layered with macerated peaches and fresh blueberries, topped with a crunchy crumble and drizzled with a warm custard sauce. An elegant but simple summer baking dessert recipe.
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Prep Time 10 minutes
Cook Time 29 minutes
Course Breakfast, Brunch, Cake, Dessert, Sweet tooth, tea time
Cuisine American, French
Servings 10 people

Equipment

  • Heavy bottom sauce pot
  • Whisk
  • Rubber spatula
  • 8x8 inch square baking tin
  • Baking paper
  • Mixing bowls

Ingredients
  

Fruit topping -

  • 250 gm peaches & blueberries mixed
  • 75 gm castor sugar
  • 1 tbsp lemon juice

Cake batter -

  • 125 gm butter room temperature
  • 125 gm castor sugar
  • 2 eggs
  • 1 tsp vanilla
  • 125 gm self raising flour

Crumble topping -

  • 100 g flour
  • 45 gm castor sugar
  • 25 gm cashews
  • Pinch of salt
  • 80 gm butter cold and cubed

Vanilla custard sauce -

  • 4 tbsp granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 pinch ground nutmeg
  • 1 egg
  • 2 tbsp butter
  • 240 ml milk
  • 120 ml cream
  • Pinch of salt
  • 1 tbsp vanilla

Instructions
 

To make the fruit topping -

  • Pit and cut the peaches, transfer them to a bowl and top with lemon juice and sugar. Stir and set aside while we get on with the cake batter.

To make the cake batter -

  • Preheat the oven to 180℃, line an 8x8 inch square tin wit baking paper at the bottom or any normal round cake tin with baking paper.
  • In a bowl add the butter and beat for 1-2 minutes until soft, creamy. Add the sugar and beat again for 2-3 minutes until pale and fluffy.
  • Add the eggs one at a time and beat well between each. Add the vanilla and beat again. Add the flour and whisk together until smooth.
  • Pour the batter into the prepared tin and level it out. Top it with the macerated fruit and bake for 15 minutes.
  • In this time let us make the crumble topping -
  • In a bowl add the flour, sugar, cashew nuts, salt and stir together. Add the butter and using your fingers rub the butter into the flour to create damp sand and then clumps. You could do this with a fork or a paddle attachment on the stand mixer.
  • Remove the cake out of the oven and it will still be raw in the center which is fine, top it with the crumble and bake for 15-20 minutes until baked through.

Let us make the custard -

  • In a sauce pot heat the milk, cream, nutmeg, salt, vanilla until simmering, around 4-5 minutes.
  • Simultaneously, in a bowl whisk the sugar, egg, flour until combined.
  • Gently pour half the hot mix mixture into the eggs whisking constantly to avoid the eggs from scrambling.
  • Transfer the egg mixture to the pot with remaining milk mixture and whisk constantly over low heat until it start to bubble and thicken. The sauce should coat the back of a spoon - where if you run your finger across it, it holds its shape.

Assembly -

  • Once the cake is baked and the custard is ready, slice the cake into generous pieces and drizzle with the custard sauce. Enjoy!

Notes

  • The cake can take up to 10 minutes more to bake depending on the size of the tin being used - hence to a tooth pick test.
  • The cake can be served with cold cream or ice cream as well.
  • If you do not like peaches and blueberries you can use any ripe fruit you have in season.