There’s nothing more comforting than this cake. A lightly spiced sponge base, chunks of sweet, sticky peach and plenty of crunchy, buttery streusel on top.

25 min
50 min



  1. 1 1/3 cups (200g)plain flour
  2. 1/2 cup (110g) sugar
  3. 3/4 tsp baking powder
  4. 1/2 tsp ground ginger
  5. 1/4 tsp baking soda
  6. 1/4 tsp salt
  7. 1/2 cup (125ml/g) plain yoghurt
  8. 1/4 cup (60ml) water
  9. 2 tbsp (40ml) vegetable oil
  10. 2 tsps Queen Organic Vanilla Bean Paste
  11. 1 tsp Queen Natural Almond Extract
  12. 1 large egg, beaten


  1. 3/4 cup (110g) plain flour
  2. 2/3 cups (120g) brown sugar
  3. 1 tsp ground cinnamon or Queen Cinnamon Baking Paste
  4. 1/4 tsp salt
  5. 1/4 cup (50g) butter, cold
  6. 1 tbsp Queen Glucose Syrup
  7. 3 cups (450g) sliced, peeled peaches


  1. Step 1

    Preheat oven to 180C (fan forced). Grease a large loaf tin.

  2. Step 2

    To make the cake, combine flour, sugar, baking powder, ginger, baking soda, and salt in a large bowl.

  3. Step 3

    Combine yogurt, water, oil, vanilla extract, almond extract and egg and mix well.

  4. Step 4

    Add wet ingredients to dry ingredients, and stir until just combined. Pour batter into prepared tin, spreading evenly. Set aside.

Method - Streusel

  1. Step 1

    Make the streusel topping by combining flour, sugar, cinnamon, salt, butter and glucose syrup in a food processor and pulsing until the mixture is crumbly.

  2. Step 2

    Layer half the streusel ontp the cake batter and then layer the peaches over the topping evenly. Sprinkle the remaining streusel mixture over the peaches and bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

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