Peach and vanilla crumb cake

Ingredients for 1 servings:

• 100 g margarine
• 2 eggs
• 4 tbsp milk
• 4 drops butter-vanilla flavoring
• 50 g cornstarch
• 150 g wheat flour
• 2 tsp, leveled baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 large can of peach(s)
• 3 tbsp peach juice from the can
• 150 g flour
• 40 g sugar
• 1 packet of vanilla sugar
• 75 g margarine
• 1 packet of vanilla sugar for sprinkling on top

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

simple and really delicious

Drain the peaches and reserve 3 tablespoons of the juice. Preheat oven to 175 degrees Celsius (top/bottom heat). Line the bottom of a 26 cm springform pan with baking paper. Mix the dough ingredients with a mixer briefly on low speed, then on high for 2 minutes until a smooth dough forms. Pour into a 26 cm springform pan and smooth the surface. Dice the drained peaches. Carefully mix the crumb topping ingredients (streusel) with a mixer fitted with a dough hook for 2 minutes until fine crumbs form. Spread the diced peaches over the dough, leaving a 1 cm border. Drizzle 3 tablespoons of peach juice over the peaches. Sprinkle the crumbs over the fruit. Sprinkle a packet of vanilla sugar over the crumbs. Place in the oven and bake for 50 minutes. Remove from the oven and leave in the pan for another 10 minutes. Then loosen the springform pan and let the cake cool.