Peach & Raspberry Crumble Delight

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Set your oven to 180°C (160°C fan) or gas mark 4.
2. Prepare the Tin: Butter a deep traybake tin (21 x 30cm) and line the bottom with baking parchment for easy removal later.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric whisk to beat together 200g of softened butter and 200g of golden caster sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs: Crack in the 3 medium eggs, one at a time, mixing well after each addition until the mixture is smooth and creamy.
5. Combine Dry Ingredients: Gradually stir in the 225g of self-raising flour, 1 tsp of baking powder, 50g of ground almonds, 2 tbsp of yogurt, 1 tsp of vanilla extract, and a pinch of salt. Mix until just combined; avoid overmixing.
6. Transfer to Tin: Scrape the batter into the prepared tin and smooth the surface with a spatula.
7. Add Fruit: Scatter the prepared peaches and raspberries over the batter, pressing them in gently to ensure they’re evenly distributed.

Step 2: Make the Crumble Topping

1. Prepare the Crumble: In a separate bowl, add 25g of butter, 3 heaped tbsp of self-raising flour, and 3 tbsp of light brown soft sugar.
2. Rub Ingredients Together: Using your fingertips, rub the butter into the flour and sugar until the mixture resembles coarse crumbs. This process helps create a nice texture for the crumble.
3. Add Flaked Almonds: Stir in 50g of flaked almonds for extra crunch, then sprinkle this mixture evenly over the unbaked cake batter.

Step 3: Bake the Cake

1. Bake: Place the tin in the preheated oven and bake for 45 minutes. To check for doneness, insert a skewer into the center; it should come out clean. If there’s any wet batter clinging to the skewer, bake for an additional 5-10 minutes and check again.
2. Cool: Once baked, remove the cake from the oven and let it cool completely in the tin on a wire rack.

Step 4: Serve

1. Cut and Serve: Once cool, cut the cake into squares for serving. For an indulgent touch, serve with spoonfuls of clotted cream or crème fraîche.
2. Storage: Store any leftover cake in an airtight container for up to two days to keep it fresh.

Tips:

• Fruit Variations: Feel free to use other seasonal fruits like cherries or plums for different flavors.
• Make Ahead: This cake can be made ahead of time; just store it in the fridge and bring it to room temperature before serving.