Peach Crumble Cake - CBC 5

Another beautiful day!  There are blue skies all around, the neighbours children are out playing in the street, the birds are even singing.  Summer can't be far away now.  All of this makes me crave summer fruits and BBQ's and ice cream cones ... and a white sandy beach with the waves crashing in would be quite nice too while I'm dreaming on!  This cake has always seemed like summer on a plate to me, and the best part is that I don't actually have to wait for peaches to be in season to make it.  Or maybe the best part is that, as far as cakes go, I can eat a slice of this without feeling any guilt whatsoever. 

Peach Crumble Cake
Low fat cooking spray
275g SR flour
1 tsp vanilla extract
Salt
125g low fat polyunsaturated marg (guilt free has its concessions!)
125g soft light brown sugar
3 eggs, beaten
200g low fat plain yogurt (I used Total 0%)
410g can peach slices in juice, drained

Preheat the oven to 160C fan.  Spray a 20cm spring-form cake tin with low fat cooking spray and line it with baking parchment.

Sift the flour and a pinch of salt into a mixing bowl.  Rub in the margarine until the mixture is crumbly, then stir in the sugar.  Weigh out 80g of the mixture into a small bowl for the topping and set this aside.

Mix the eggs, vanilla extract and yogurt into the remaining flour mixture to form a smooth batter, then pour into the prepared cake tin.

Pat the peaches dry on kitchen paper, then arrange on top of the cake.

Scatter with the reserved crumb mixture, then bake the cake in the oven for 45-50 mins or until a skewer inserted into the centre comes out clean.  Cool on a wire rack.  The cake can be stored for 2-3 days.

Serves 12
Adapted from WW Cook Smart Baking

I couldn't help but take this last photo - I walked back into the kitchen to find Hubby's empty plate sat in front of the cake ... he had already snuck an extra slice when I wasn't looking!  Do you think he likes it?