Peach crumble cake with a silky mocha glaze, strands of chocolate ganache and chantilly cream

Ingredients

1 lb. Peaches or pears or apples canned
1.5 cups brown sugar, packed
2.5 cups whole wheat flour
2 tsp Baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
pinch of salt
230 g unsalted butter, melted
1/2 cup plain yogurt
2 large eggs

Crumble

28 g unsalted butter, melted
1/2 cup quick oats
1/2 cup raw sugar, packed
1 tsp Ground ginger

Method

• Preheat oven to 325 f
• Grease a 10 inch spring form pan.
• Drain canned fruit. Cut into thin slices and mix with brown sugar.
• In a large bowl mix together the whole wheat flour, baking powder, baking soda, spices and salt. In another bowl combine eggs with the slightly cooled butter and yogurt, mix well.
• Add the fruit and egg mixes to the flour and fold together gently.
• Spoon into the pan and sprinkle crumble on top. Crumble: mix together all ingredients and sprinkle on top of cake. Bake until cake springs back when pressed and is golden brown. Approx. 55- 65 minutes.
  
  
  Recipes created by Executive Chef Frank Abbinante