100ml milk
260g white bread flour
½tsp salt
3tbsp caster sugar
2tbsp butter, melted
1tsp easy-blend dried yeast
4 peaches
Topping:
75g plain flour
40g ground almonds
50g butter, softened
40g caster sugar
1tsp ground cinnamon
Pour the milk and egg into the bread pan, sprinkle the flour evenly over and then add the salt, sugar and butter in separate corners. Make a small indent in the centre of the flour (not down to the milk) and add the yeast. Set the machine to dough setting and press start.
Slice the peaches thickly (into sixths). Make the topping by mixing the flour and ground almonds together, rubbing in the butter until the mixture resembles coarse breadcrumbs then stirring in the sugar and cinnamon.
When the dough cycle has finished, remove the dough from the pan and knock it back gently on a lightly floured surface. Roll it out to fit into a lined 25cm cake tin. Arrange the peaches on top of the dough and cover with the topping.
Cover with oiled clingfilm or a damp tea-towel and leave in a warm place for 20-25 mins to rise (I put it on top of the oven while it's heating up.) Bake the cake at 190°C for 25-30 mins or until it is evenly golden. Leave it to cool in the tin for a few minutes before turning it on to a wire rack to cool.