Your memory is better than mine. It took me a minute to recall why you were congratulating me!
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Lemon, Verbena, peach yogurt cake from “Gateau”. I have made this cake easily a half dozen times, but this is the first time I was able to include the peaches. Fresh verbena was available to use and in addition to flavoring the cake, it tints it a lovely pale green. The cake was brushed with lemon verbena syrup and dusted with confectionery sugar. There was an extra half peach that I cooked with a little brown sugar and rum and was blitzed with an immersion blender for a sauce ; also a peach sorbet was served with the cake. My only change in the recipe was to substitute half sour cream with the yogurt. This cake is very enjoyable with or without the peaches.
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Funny. Rare that my memory is good 
Are there any houses for sale in your area?
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I’ll check to see what’s on the market!
It’s a lovely cake as are almost all of the cakes from that book they are generally uncomplicated but big on taste.
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Following @mbcraw4d’s lead on the WMP thread for King Arthur’s peach muffins. I followed one of the tips to swap half the peach for blueberries. I probably went a little overboard on the amount of fruit – the recipe suggests 3 cups, mine (prorated down to ¼ recipe) came closer to 4.
The only other change I made was to swap in about 20% white whole flour for the AP.
These are an excellent muffin – the warm spices compliment the fruit nicely. Adding this one to my list of seasonal, peachy bakes.
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Incredible!
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Oh my! Thank you!!
I successfully made Maida Heatters mile high cinnamon bread 30+ years ago. Today I’m looking at an oddly shaped loaf, I think I was too impatient and the dough too stretchy.
Tho cutting it open reveals a pretty perfect swirl!
Her method involves folding 2 times and brushing the dough with vanilla water before sprinkling the sugar cinnamon cocoa and nut meg. which seems to prevent those gaps.
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It’s been a minute, but I had time and decided I didn’t want to spend $5 on mediocre sandwich bread, so I busted out the ol’ reliable King Arthur Japanese Milk Bread.
I think I’ve finally got this one down pat. Most important: KNEAD, KNEAD, KNEAD. 15+ minutes in the standmixer at at least speed 2 or 3. You want this to pass the windowpane test easily.
Rise in a closed oven w/ the light on for 75 minutes. Stretch out resulting dough, fold into thirds, stretch to width of your loaf pan and roll TIGHTLY. Proof for 45-50. Milk wash the top and bake @350F.
This makes for amazing grilled cheeses, peanutbutter sandwiches, egg salad, anything where you want that soft, slightly sweet ‘Wonder Bread’ vibe while still being actual BREAD. I wonder if I could lower the sugar by half and cut the sweetness? It’s great normally, but sometimes I’d like to lose that edge.
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Alsatian-Style Blueberry Tart. This is one of the Tuesday with Dorie bakes for this month from Baking with Dorie. The shell is a sweet tart dough which is really a shortbread cookie. Grated lemon is added to the dough which is a nice addition because lemon and bluerberries are a match. After the shell is baked and almond flour, sugar are cinnamon are sprinkled on the bottom and 3 1/2 cups blueberries are added and baked for 30 minutes. Then custard is poured over the blueberries and baked for another 20 minutes. We will have it with french vanilla ice cream.
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Not only am I completely envious of your baking prowess, I am absolutely ENRAGED by your fantastic photography, and the fact that mine is always so bloody awful… I’m not even a big fan of blueberries and that looks absolutely mouthwatering.
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Thanks. I take my pictures with my Samsung tablet.
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I LOVE blueberries
Magnificent!
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@Nannybakes, you are really making me miss my verbena plant.
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What happened to it? Iirc you had a large bush?
My DIL planted verbena twice , unfortunately their dog is enamored of it and has carefully eaten all the leaves off it twice!
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The dog !?!?
Yes just strips the leaves , leaves the stems. It’s a French water dog so it’s into verveine 
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I finally got around to baking to use up some perfectly ripe CSA peaches and blueberries that were on their last legs, so I had to pick through to get the best to use. I ended up using 3 medium peaches vs the recipe’s 2 large.
Almost went with a streusel-topped cake, but this caught my eye with sour cream in the mix.
A soft cake, and the fruit doesn’t sink into the batter. I needed 55 minutes on the baking time, probably because the amount of brown sugar tossed with the fruit ended up making the top more moist. I might cut back on the sugar next time.
Not overly peachy, not overly blueberryish, not overly sweet. But a nice cake for dessert. I had a scoop of Tillamook Caramel Toffee Crunch ice cream alongside.
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