Neven Maguire's Brown Butter Peach Crumb Cake 

INGREDIENTS

For the Crumble Topping:

• 75g Butter
• 100g Plain Flour
• 75g Light Muscovado Sugar
• Good Pinch Simply Better Achill Sea Salt

For the Cake:

• 100g Butter, extra for greasing
• 150g Caster Sugar
• 2 Tsp. Vanilla Extract
• 2 Simply Better Irish Free Range Corn Fed Large Eggs
• 150g Simply Better Authentic Greek Yoghurt
• 200g Plain Flour
• 1 ½ Tsp. Baking Powder
• Good Pinch Simply Better Achill Sea Salt
• 100ml Simply Better Jersey Milk

For the Peaches:

• 2 Tbsp. Plain Flour
• 2 Tbsp. Light Muscovado Sugar
• 1 Pack Simply Better Peaches, stoned & chopped
• Simply Better Butterscotch Ice Cream, to serve

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). First, make the crumble topping. Melt the butter in a small pan, then set aside to cool slightly. Mix the flour, sugar, and salt in a bowl. Stir in the melted butter, cover with clingfilm, and set aside.
2. To make the cake, melt the butter in the same pan until it foams, then continue to stir until it just starts to brown. Pour the browned butter into a bowl and allow to cool slightly.
3. Add the sugar and vanilla to the browned butter and beat with an electric mixer until light and fluffy. Whisk in the eggs one at a time, followed by the yoghurt. Sift the flour, baking powder, and salt into a bowl, then whisk into the egg mixture. Finally, whisk in the milk. Spread into a greased and lined 9-inch loose-bottomed springform tin.
4. For the peaches, sprinkle with flour and sugar, mix well, and scatter over the cake batter. Add the crumble topping and bake for 1 hour until the crumbs are golden and the cake is firm to the touch. Leave to cool in the tin for 5 minutes, then transfer to a cake stand.
5. To serve, cut the warm or cooled cake into slices and serve with a scoop of Simply Better Butterscotch Ice Cream.