Peach and Raspberry Crumble Cake

Description

A delicious combination of peaches and raspberries in a moist vanilla sponge cake, topped with a crunchy oat crumble. Perfect for a warm weather dessert or snack.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups mixed peaches (about 3-4 medium peaches)
• 1 cup fresh raspberries
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Instructions

Step 1: Preheat Oven and Prepare Crumble Mixture

Preheat the oven to 375°F (190°C). In a medium bowl, mix together the rolled oats, brown sugar, and ground cinnamon. Set aside.

Step 2: Make Cake Batter

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add in the softened butter and mix until just combined. Beat in the eggs until well incorporated.

Step 3: Fold In Peaches and Raspberries

Gently fold in the mixed peaches and fresh raspberries into the cake batter.

Step 4: Prepare Crumble Topping

In a separate bowl, mix together the crumble mixture ingredients (oats, brown sugar, cinnamon) until well combined. Add in any additional streusel topping ingredients as desired.

Step 5: Assemble and Bake Cake

Pour the cake batter into a greased and floured 9x13-inch baking dish. Top with the prepared crumble mixture, making sure to spread evenly. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted comes out clean.

Step 6: Serve Warm

Serve warm with whipped cream or vanilla ice cream if desired.

Enjoy your Peach and Raspberry Crumble Cake!