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Peach Blueberry Crumble Cake with Custard Sauce Recipe

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3.8 from 8 reviews

Peach Blueberry Crumble Cake is a fluffy and tender all-butter pound cake layered with macerated peaches and fresh blueberries, topped with a crunchy crumble and drizzled with a warm, silky vanilla custard sauce. This delightful dessert combines moist cake, juicy fruit, and a buttery crumble for an elegant yet simple summer treat perfect for breakfast, brunch, or dessert.

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 extract
  • 125 gm self-raising flour

Crumble Topping

  • 100 gm 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 tbsp all-purpose flour
  • 1 pinch ground nutmeg
  • 1 egg
  • 2 tbsp butter
  • 240 ml milk
  • 120 ml cream
  • Pinch of salt
  • 1 tbsp vanilla extract

Instructions

  1. Make the fruit topping: Pit and cut the peaches, then transfer them to a bowl. Add lemon juice and sugar, stir well, and set aside to macerate while preparing the cake batter.
  2. Prepare the cake batter: Preheat the oven to 180℃ (350℉) and line an 8×8 inch square baking tin with baking paper. In a mixing bowl, beat the room temperature butter for 1-2 minutes until soft and creamy. Add the castor sugar and beat for 2-3 minutes until pale and fluffy. Incorporate eggs one at a time, beating well after each addition, then mix in vanilla extract. Fold in the self-raising flour until smooth.
  3. Assemble the base: Pour the cake batter into the prepared tin and level the surface. Spoon the macerated fruit evenly over the batter. Bake for 15 minutes.
  4. Make the crumble topping: In a bowl, combine flour, castor sugar, chopped cashews, and a pinch of salt. Add the cold cubed butter and rub it into the dry ingredients using fingers, a fork, or paddle attachment until the mixture resembles damp sand with some clumps.
  5. Add the crumble topping and continue baking: Remove the partially baked cake from the oven, which will still be raw in the center. Spread the crumble topping evenly over the fruit layer and return to the oven. Bake an additional 15-20 minutes, or until the cake is fully baked and the crumble is golden and crisp.
  6. Prepare the custard sauce: In a heavy-bottomed saucepan, heat milk, cream, ground nutmeg, salt, and vanilla extract over medium heat until it begins to simmer (4-5 minutes). In a separate bowl, whisk together sugar, egg, and all-purpose flour until well combined. Gradually pour half of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture and cook over low heat, whisking continuously until the sauce thickens and coats the back of a spoon.
  7. Assemble and serve: Once the cake has cooled slightly, slice into generous pieces and drizzle warm custard sauce over each serving. Enjoy immediately for best taste.

Notes

  • Baking time may vary by up to 10 minutes depending on the size and type of baking tin; check doneness with a toothpick inserted into the center.
  • This cake is delicious served with cold cream or ice cream as an alternative to custard.
  • You can substitute peaches and blueberries with any ripe seasonal fruit of your choice.

Find it online: https://lauracooks.com/peach-blueberry-crumble-cake-with-custard-sauce-recipe/