Ingredients
¾ cup unsalted butter
softened
200g unsalted butter
softened
¾ cup caster sugar
195g caster sugar
2 eggs
1 tsp vanilla extract
2 tsp baking powder
2 cups plain flour
300g plain flour
¾ cup milk
¾ cup milk
1 cup raspberries
3 yellow nectarines
peeled and sliced
¼ cup butter
chilled
60g butter
chilled
½ cup plain flour
75g plain flour
¼ cup brown sugar
45g brown sugar
⅓ cup rolled oats
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 oven
- 1 springform cake tin
- 1 bowl
- 1 skewer
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm springform cake tin.
- Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each. Fold through vanilla, baking powder, flour and milk. Stir through fruit. Pour into prepared tin, distributing evenly.
- In a smaller bowl, rub butter into flour until it resembles breadcrumbs. Stir through sugar and oats. Sprinkle this mixture evenly over the cake batter.
- Bake for 1 hour and 10 minutes until a skewer inserted into the centre comes out clean.
Notes
Tip
If you find the cake is browning too quickly, cover with a piece of aluminium foil.
Variation
Frozen raspberries are fine in this recipe. If nectarines are out of season, you can replace them with an equivalent amount of tinned peaches.
