Peach crumble sheet cake

Makes 12 squares

• 250g plain (all-purpose) or cake flour
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon salt
• 170g unsalted butter, softened
• 180g caster (superfine) sugar
• 2 eggs
• 2 teaspoons vanilla bean paste
• 120g sour cream or Greek-style yoghurt
• 410g tin peach halves, drained and cut in half lengthways (reserve the juice for the glaze)

• 100g plain (all-purpose) flour
• 75g light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 85g unsalted butter, softened

• 100g icing (confectioners’) sugar
• 1-2 tablespoons full-cream milk (or the juice from tinned peaches, if using)
• ½ teaspoon vanilla bean paste

1. For the streusel topping, combine all the ingredients in a bowl. Using your fingers, rub the butter into the dry ingredients until a loose crumb forms and there are no obvious pieces of butter remaining. Set aside.
2. Preheat the oven to 160°C fan-forced. Line a 23 × 33cm baking tin with baking paper.
3. Put the flour, baking powder, bicarb, and salt in a bowl and whisk to combine and break down any lumps. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and caster sugar for 2-3 minutes or until the butter has lightened in colour. Add the eggs, one at a time, mixing well after each addition, before adding in the vanilla.
4. Add the dry ingredients to the butter mixture and mix until just combined. Finally, fold through the sour cream or yoghurt.
5. Spread the mixture into the baking tin, then stud it with the peaches. Top with the streusel and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
6. To make the glaze, put all the ingredients in a bowl and whisk to combine. The mixture should have the consistency of thickened cream.
7. Use a fork or spoon to drizzle the glaze all over the cooled cake. Allow the glaze to set for 30 minutes before cutting the cake into 12 squares.

TIP: You can absolutely use fresh peaches here—just make sure they are juicy and ripe. And if you’re not a fan of peaches, any other stone fruit will work.

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