“Everything you own should have value, either because it’s functional or beautiful or you just love it.”
Peter Walsh
You can’t have too many kitchen & table accessories if you are a food lover. Add food blogger to that, and accessories magically double up as props, even if your house is bursting at the seams with things you love! This footed platter is something I love, the simplicity and classic appeal just perfect to show off this Fresh Peach Brown Streusel Coffee Cake.Neelam from Urban Dazzle asked a few days ago if I would like some accessories to showcase on my blog! How could I say no? One look at her online venture and I was smiling. So much to choose from!Whats not to love about this Palladio 4-in-1? A multi-functional dining set, this spectacular creation from Borgonovo can double up as a punch bowl set, cheese dome as well as a footed cake platter.
She was sweet enough to send me an Ego Alter Banquet Footed Platter which is great on a tea table or as a cake platter. Smooth lines, stylish, clean contemporary appeal … things that gel with me! Here’s the last remaining slice of the Rustic Peach ‘n Plum Summer Galette on it … I love how beautifully it showcases the colours. Elegant!
That morning I made wild Indian java plum {jamun} sherbet that morning inspired by Chinmayies beautiful post @ love food eat.Chinmayies memories woke mine up … and soon I was stirring some gorgeous purple sherbet! Mine had jamun, sugar, water, rock salt and some sour kokum water. The colours had me fascinated…In the parcel from Urban Dazzle was a Bottle Indro from the house of Borgonovo. With it’s tulip-like sculpting and blue top, it’s just what was missing from my collection. … I reshot the sherbet in the new ‘Indro‘! {The sherbet is an acquired taste as these wild plums are quite astringent in taste}.Next I shall make pure vanilla extract in this sweetly shaped aesthetic bottle! Other ideas … spice vinegar, chili oil, garlic herb infused vinegar …. or maybe a peach liqueur!So much to do, so little time!Online shopping is rapidly becoming the convenient way to shop in India, especially in the hot summer. How fun is it to sip a glass of cool ‘sherbet’ in a cool room and shop online in glad rags!!All the time to browse, compare, and then have everything neatly shipped to your doorstep!
Urban Dazzle was one such experience … and for bakers in India, it’s a must visit. Bakeware, dessertware, bottles, cake plates, decanters, kitchen essentials, table essentials, tumblers, carafes … a huge variety under one roof! Be it Drinking, Dining, Decor or Gifting, it’s the one-stop shop for all such items. While most of their current selection is made of glass, they intend to diversify into other items going forward.This is the season to be jolly stoned! The monsoons have arrived, it’s hot and now humid too. It’s raining peaches, plums and cherries here and I am rapidly becoming a peach monster. Daily oat-mango-peach smoothies, poached peaches, crisps, just peaches, frozen peaches, now some bottled in an attempt to make peach schnappes, and then the Rustic Peach ‘n Plum Summer Galette … we certainly are getting stoned this season! Here a peach, there a peach, everywhere peach peach is the song I sing, constantly looking for new peach ideas! I adapted an apple streusel bars recipe from a beautiful cookbook ‘Frame-by-frame baking‘. Light, tender crumb, a beautifully flavoured streusel with undertones of almond, clarified butter and brown sugar marrying well.The peaches were wonderful in there. I left the skin on, and the cake just melted in the mouth while warm. It was really good chilled too. It’s an easy straightforward tray bake, and you can dress it up a little bit with a drizzle of lime glaze, fresh peach slices and mint if you like. Use ripe but firm peaches … Enjoy!
Summary: A melt in the mouth coffee cake that uses fresh in season peaches. A light, tender crumb, a beautifully flavoured streusel with undertones of almond, clarified butter and brown sugar that come together well.
Prep Time: 15 minutes Total Time: 1 hour Ingredients:
Cake
125g unsalted butter, room temperature
125g demerera sugar
1t pure vanilla extract
2 eggs, lightly whisked
150g plain flour
1 1/4 t baking powder
pinch of salt
4-5 peaches, pitted, chopped and tossed in juice of 1 lime
Streusel
30g almond meal
50g plain flour
40g demerera sugar
30g clarified butter {or unsalted butter}, melted
Method:
Preheat the oven to 180C. Line an 8 X 8 square tine with baking parchment.
Sift the flour, baking powder and salt.
Beat the butter, sugar and vanilla extract until pale. Gradually add the eggs, beating well.
Stir in the flour mix and fold evenly, then add the peaches and mix lightly. Spread evenly in the tin.
Mix the topping ingredients gently with a fork to make a crumbly texture, and sprinkle uniformly over the batter.
Bake for approx 45 minutes until firm and golden / till a tester comes out clean.
Allow to cool for about 20-30 minutes before slicing
