it’s the height of peach season, and despite georgia apparently being out of peaches (thank you, global warming), every baker on the internet appears to have found some and made some version of peach pastry.
well, here’s another one to join the fray: this wonderful, fluffy peach crumb bun (or crumb cake) from one of my favorite cookbooks, the violet bakery cookbook. think magnolia bakery vibes, but in london, which makes it just infinitely more posh.
so far the feedback has been quite positive, so I thought I’d share the results here. baking this for an hour last night felt like a questionable decision in this crazy heat and certainly kicked our ac into overdrive, but the results are unquestionably the perfect, fruity encapsulation of summer.
makes one 9•13-in pan
200g ap flour
1 tbsp ground cinnamon
200g light brown sugar
150g cold unsalted butter, cut into 1/2-in pieces
3/4 tsp kosher salt
cake
420g ap flour
1 tbsp + 1tsp baking powder
1/2 tsp kosher salt
150g granulated sugar
3 large eggs
1 tbsp vanilla extract
300g plain yogurt
~650g (~1 1/2 lb) peaches, sliced into eighths
claire ptak. the violet bakery cookbook. new york: ten speed press, 2015.
cake|1 preheat oven to 350ºF if convection (375ºF if not). grease a 9×13-in baking pan and line with parchment paper.
2 in a small pan, melt butter and let cool slightly.
3 in a large bowl, mix together flour, baking power, salt, and sugar.
4 in the bowl of a stand mixer fitted with paddle attachment, beat together the eggs, vanilla, and yogurt. while continuously beating, slowly drizzle melted butter into the yogurt mixture, and keep beating until the mixture is fully emulsified.
5 add the flour mixture to the stand mixture and beat on slow speed until just combined.
6 pour batter into prepared baking pan, then press peach slices gently into the batter. cover the fruit with the crumble mixture, then bake for 1 hour, until an inserted skewer comes out clean. let cool for 15 minutes, then cut into slices and serve.
fort juniper 