I leave the wonderful city Chicago for Costa Rica tomorrow morning; the urban jungle for the literal one. City of the Big Shoulders to land of the Cavendish and mangoes. Yum!
It is hard to leave Chicago where I am surrounded by culture and humid wind pouring off the lake. I know Chicago down to the timber of the L rolling down the track. I feel a particular pride with my city that I try to impart on my traveling companions. Because who doesn’t love the distinct smell of the red line in the morning? Or the Matrix-like method of biking on the lakefront, avoiding dogs and runners and rollerbladers… or the general NOISE. Chicago is noisey, and I’m eager for a lil respite; replacing city commotion with bug chirpings and whirrings.
I’m a city girl gone rogue.
In the days that remain in Chicago, I have used the kitchen to its full advantage. Once again, I found peaches on the counter that were on the brink of decay. This time, Peach Crumb Coffee Cake was the solution.
Recipe for a variation on Nick Malgieri’s Peach Crumb Coffee Cake
- For the cake:
- 1 (1/2 c.) stick butter
- 3/4 c. sugar
- 1 egg
- 3 egg yolks
- 1 tsp vanilla extract
- 1 1/4 c. all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 5 peaches, peeled and cut into 10 slices
- For the Crumbs
- 1 1/4 c. all purpose flour
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1/4 tsp. cinnamon
- 1 stick (1/2 c.) unsalted butter, melted
Preheat the oven to 350. Butter a 10in. round cake pan (springform works well). Peel and cut peaches. Place in a bowl and sprinkle with cinnamon. Let sit until the cake is ready. Cake: Beat the butter and sugar with an electric mixer until light and fluffy (5 min). Add the whole egg and beat until incorporated. Then add the yolks, one at a time, and beat well after each addition. Mix in the vanilla. Sift the flour, baking powder, and salt into the batter. Stir until combined, then pour into the cake pan. Lay the peaches evenly over the top in a spiral. Crumbs: Mix the flour, sugars, and cinnamon in a bowl. Add melted butter and mix with fingers or the paddle attachment to achieve coarse crumbs. Evenly layer crumbs over the cake. Bake until center comes out clean, 45-55 minutes.
This yields a delicious coffee cake. Try to let cool completely before slicing and eating with tea or coffee: a perfect send-off from a Midwest summer