PEACH AND CRUMBLE CAKE

- Preheat the oven to 180C/Gas4; line the base and sides of a deep 23cm round cake tin, with baking paper

- Sift the flour, cinnamon and a pinch of salt into a mixing bowl; rub in the butter until the mixture is crumbly, then stir in the sugar; measure out 50g of the mixture, stir in the almonds and keep aside in a small bowl for the topping

- Combine the soft cheese, vanilla and sugar in another bowl until smooth, then set aside; stone and roughly chop or slice the peaches

- Mix the eggs and soured cream into the remaining flour mixture to make a batter, then pour this into the prepared cake tin; drop rounded spoonfuls of the soft cheese mixture into the cake mixture, then lightly swirl through

- If the peaches are very juicy, pat them dry on kitchen paper, then scatter over the top of the cake. Top with the crumble mixture, then bake for 45-50 minutes or until a skewer inserted in the centre comes out clean; cool in the tin for 15 minutes, then remove and transfer to a wire rack to finish cooling; cut into wedges to serve