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05/12/2021

Peach and Blueberry Streusel Slab Cake

IMG_3820
An easy slab cake of Summer fruits with a crunchy streusel topping.

Serves:

10-12

Prep Time: 15 minutes

Cooking Time: 40 minutes

Download Recipe PDF

Ingredients

  • CAKE
  • 2 cups self raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ cup caster sugar
  • 1 egg
  • 1 cup buttermilk* or milk
  • 125g butter, melted
  • 6 peaches or nectarines, stoned and sliced
  • 1 punnet blueberries
  • 1 tablespoon cornflour
  • double cream, for serving
  • STREUSEL TOPPING
  • 1 cup plain flour
  • ¾ cup caster sugar
  • ½ teaspoon cinnamon
  • 125g butter, cubed

Method

  • STREUSEL TOPPING Combine four, sugar and cinnamon. Rub in butter with your fingers, squeezing the dough together and then crumbling it to make streusel topping.
  • CAKE Combine flour, cinnamon, baking powder and sugar in a bowl. Make a well in the centre and mix in egg, milk and melted butter to a smooth batter. Spoon into a buttered and lined rectangular slab tin (20cm x 30cm). Toss peach slices and blueberries in cornflour and arrange on top. Sprinkle with Streusel Topping. Bake at 200°C for 30-40 minutes until golden brown. Allow to cool in the tin. Turn out the cake or cut in the tin. Serve slices of cake with cream.
  • * If buttermilk is unavailable, use half natural yogurt, half milk.

Tips

Try it with nectarines and raspberries too!

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