serves
10-12
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
10-12
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
Fruit
- 2 cinnamon sticks
- 8 ripe peaches, nectarines and/or plums, halved and pitted
- 1½ tbsp (28 g) unsalted butter, melted
- 1½ tbsp (30 ml) maple syrup
- 1 orange, zested and juiced
- 1 tsp vanilla extract
Streusel
- ½ cup (100 g) brown sugar
- ⅓ cup + 2 tsp (50 g) plain (all-purpose) flour
- 3 tsp cinnamon
- 3 tsp cocoa powder
- ½ tsp kosher salt
- ¾ cup (95 g) chopped pecans, optional
- ¼ cup (56 g) unsalted butter, melted
Cake
- ½ cup (112 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs
- 1½ tsp vanilla
- 1 cup (250 ml) full fat plain or vanilla yogurt
- 2 cups (270 g) plain (all-purpose) flour
- ½ tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
- For the fruit, add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
- Make the streusel by mixing together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
- For the cake, use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, about 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
- Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
- Bake the cake and the fruit for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
- To serve, cut the cake into squares and serve topped with the roasted fruit.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
