The perfect dessert cake, it can be eaten as warm or cold as a dessert with cream, yogurt, custard or ice-cream. It's also great with a cup of tea or coffee.
4.80 from 5 votes
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Course Baking, Dessert
Cuisine British
Servings 8
Calories 449kcal
Ingredients
Topping
4peaches or nectarines
1large or two medium stalks of rhubarbthinly sliced
125gramsbutter
1/2teaspoonvanilla extract
125gramssoft brown sugar
Cake
125gramssoftened butter
125gramssoft brown sugar
2eggsbeaten
125gramsself-raising flour
1teaspoonbaking powder
Instructions
For the topping
Melt the butter and mix with the soft brown sugar. Grease a 20cm round cake tin and spread the butter and sugar mixture in the base of the tin.
Skin the peaches by placing in a bowl and covering with boiling water, leave for 2 minutes, then lift them out and the skin should slip off easily. Slice the peaches into even slices and place on the sugar mixture in a pleasing pattern.
Cover the peaches with the thinly sliced rhubarb.
For the cake
Place all the ingredients in a bowl and beat well with an electric mixer for about 2 minutes until well blended.
Spoon the mixture over the peaches and rhubarb and smooth the top.
Bake at 190C/170C fan for 25 minutes or test with a skewer, the cake is done when the skewer, when placed into the centre of the cake, comes out clean.
Leave to cool in the tin for 10 minutes then remove from the tin and either serve warm or cool on a cooling rack.
Notes
Serve as dessert with cream, custard or ice cream, or serve as a cake with tea or coffee.