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Yellow Peach Crumb Bun

by Claire Ptak from The Violet Bakery Cookbook

Claire Ptak of The Violet Bakery presents her versatile recipe for Peach Crumb Buns. Adapt this recipe to the fruit in season and customise with your favourite nuts.

From the book


One of the first recipes I learned as a child was how to make the coffee cake on the back of the Bisquick cake-mix box. The buttery plain white cake topped with perfectly brown-sugary crumble topping was dangerous stuff. I was basically addicted and often made it after school when I was bored. A lot. One day I didn’t have enough mixture in the box so I had a look at the ingredients on the back. It contained flour, baking soda, vegetable shortening and powdered buttermilk. Indeed we had all these ingredients at home and so I set to work with the paradoxical task of recreating a packaged cake mix from scratch. I now make a similiar cake, which is delicious. Yellow peaches with skins left on are the prettiest – the peachy skins turn the buns slightly pink. Sometimes we add nuts to the crumble topping and this is where your sense of taste comes into play. So use whatever fruit is in season and then choose a nut to pair with the fruit. For peach I would use pecans or almonds. If making apple or quince crumb bun, I might use walnuts. This recipe makes a large cake, which is great for a brunch with friends. If you like, halve the recipe and bake in a 23cm square tin.

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For the bun:
200g unsalted butter, plus more for greasing the tin
420g plain flour
1 tbsp baking powder, plus 1 tsp
½ tsp fine sea salt
150g caster sugar
3 eggs
1 tbsp vanilla extract
300g plain natural yoghurt
5-6 (about 650g) yellow peaches (berries, apples or plums work well too)
For the crumble topping:
200g plain flour
1 tbsp ground cinnamon
200g light brown sugar
150g cold unsalted butter, cut into 1cm pieces
1 tsp fine sea salt
80g nuts (optional)

Essential kit

You will need a 23cm square tin.


Preheat the oven to 190c/170c (fan)/gas 5. Butter a 33 x 23 x 8cm baking tin and line the bottom and sides with parchment paper.

First make the crumble. Put all the ingredients into a food processor and pulse until the size of large breadcrumbs. Do not overmix or it will turn into a wet dough. Alternatively you can mix it by hand with a pastry cutter or back of a fork. Cover and place in the fridge until ready to use.

Now make the bun. In a small pan, melt the butter and leave to cool slightly. In a large bowl, whisk together the flour, baking powder, salt and caster sugar.

In a separate bowl, whisk together the eggs, vanilla and yoghurt. Now slowly drizzle the melted butter into the yoghurt mixture, whisking constantly to emulsify. Make a well in a dry ingredients and pour the wet ingredients. Stir together gently until just combined. Pour into your prepared baking tin and set aside.

Slice the peaches into eighths or sixteenths, depending on their size, and scatter them randomly over the batter. Cover the fruit with the crumble mixture and bake for about 1 hour, until an inserted skewer comes out clean. Test for doneness. The crumb should be tender, not dry, but neither should it be wet. Allow to cool for 15 minutes before cutting into slices and serving.


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From the book: The Violet Bakery Cookbook

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