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James Martin’s peach crumble cake with honey cream

Ever found yourself torn between a cake and a crumble?

Well, James Martin's peach crumble cake could solve all your dilemmas by combining both in one delicious baked package.

"What is this wizardry?" you might ask. Try the recipe for this perfect peachy pudding to find out for yourself. And get some top cooking tips from James while you're at it.

Serves: 6-8


200g caster sugar

200g butter, softened

4 eggs

200g self raising flour

3 peaches, halved, stoned and thinly sliced

For the crumble:

100g plain flour

Half tsp cinnamon ground

50g butter, diced

50g demerara sugar

To serve:

2 tbsp honey

300ml double cream whipped

Fancy making a variation to the fruit in the recipe? James has some top tips.

If peaches aren’t in season you can use tinned peaches. Just make sure you drain them well before adding them to the cake batter. Plums and damsons could also work well, but avoid fruit with a high water content like strawberries and raspberries. They’ll leave you with a soggy cake.


1. Preheat the oven to 180C. Grease and line a 24cm loose bottom cake tin

2. In a free standing mixer beat the sugar and butter together until white and fluffy. Add the eggs and mix in slowly, then fold in the flour.

3. Spoon into the tin and level off.  Arrange the sliced peaches in a fan over the top of the sponge mix.

4. Mix the crumble mix together in a bowl - use your fingertips to rub in the butter until the mix resembles breadcrumbs. Sprinkle over the sliced peaches then bake for 40 - 50 minutes, or until golden brown and risen.

5. When cooked, cool then remove from the tin

6. Fold the honey through the cream and serve with slices of the cake

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