Apple Crumble Cake

It’s been raining really heavily for the past few weeks, which makes it perfect weather to stuff myself silly with a warm apple crumble cake. If only I had some vanilla ice cream to top it off, that’ll be perfect.

apple crumble cake

Ice cream’s good for any weather. Okay maybe not, I remember freezing my butt off in Prague while eating their famous ice cream in a doughnut cone. That was the only time in my life that I regretted buying ice cream. But in Singapore, ice cream is good all day and every day.

Ok today’s post is not on ice cream, anyway, but on this perfect apple crumble cake. When you can’t decide whether you want cake or crumble, you make both. The cake base is a basic cake with the addition of yogurt because yogurt makes everything fluffy and soft. My apples are cut into slices but if you’re a cube person, then cut yours into cubes! The star is definitely the crumble.

I’ve tried making crumble a lot of time and I’ve always been making them wrongly. Because no one ever teaches you how to make proper crumble >: I used the rubbing in method which resulted in sand-like crumbles. Bleah. The best crumbles to me are those huge big bulky blocks of flour-butter-sugar and you make those with your fork. It’s so simple. Just fluff your fork around while you drizzle in the melted butter and you get those glorious crumbles!

apple crumble cake


apple crumble cake

Ingredients
for the crumble
1/3 cup dark muscovado brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 (113g) cup salted butter, melted
1 3/4 cup all purpose flour

for the cake
1/2 cup (113g) salted butter
1/2 cup brown sugar
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
2 eggs
3/4 cup greek yogurt
5 green apples, sliced

Directions
for the crumble
1. Whisk the sugar, ground cinnamon and all-purpose flour together.
2. Pour the melted butter into the dry ingredients while fluffing with a fork to make crumbs.
3. Place crumble in the fridge.

for the cake
1. Preheat oven to 170 degrees Celsius
2. Prepare a 9 inch baking springform pan, lined with baking sheet.
3. Using a cake mixer, beat the butter and sugar together until light and fluffy.
4. At low speed, add in eggs one by one.
5. Add in yogurt.
6. Add in the flour.
7. Fold in sliced apples or alternatively, you could arrange the sliced apples neatly after pouring the batter.
8. Pour batter into the tin.
9. Top with crumble.
10. Bake for 1 hour until skewer comes out clean. Transfer to wire rack and let cool for 15 minutes. Enjoy!

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Matcha Cake with Sesame Frosting

I fell in love with the Matcha-Black Sesame Frosting when my father scooped
both those flavours into the same bowl at a dinner buffet in Hokkaido. Have I told you how delicious Hokkaido ice cream is??? It was so good that I even ate it for breakfast hahahaha.

Anyway, the combination is so amazing, it definitely needed to be translated into a cake form.

Y’s birthday was today and tadah, no surprise that he loved matcha (everyone does) so it was a perfect opportunity to use the matcha and black sesame that I brought back from Japan.

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At first, I was going to follow mynameisyeh’s recipe to the T but the cake didn’t seem very nice to eat. It looked pretty but there’s more to cakes than appearances right? (as with everything, I hope)

So I was basically free styling a matcha cake and hoping that everything would turn out good, especially since it was someone else’s birthday cake.

I figured buttercream could be replaced with yogurt, since the purpose of both ingredients was the same, which was to make the cake moist. In addition, I replaced the boiling water with boiling milk to add more taste to the cake. Lastly, the directions in the original recipes were so vague, I had to come up with my own way of making the cake, with past experience of course.

So I present with you my Matcha Cake with Black Sesame Frosting 🙂

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Makes 3 layers of 6 inch round cake or 2 layers of 9 inch round cake

Ingredients
2 1/2 cup plain flour
1 cup caster sugar
4 tbsp matcha
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 large eggs
1 cup yogurt
1/2 cup vegetable oil
3/4 cup boiling milk
4 tbsp black sesame, toasted
2 cups butter
1/2 cup icing sugar

Directions
1. Preheat oven to 170 degrees Celsius
2. Line a 6 inch round tin with baking paper
3. Sift plain flour, baking soda, baking powder and matcha powder together. Mix in salt.
4. Using a paddle attachment, beat sugar and oil until smooth and well-mixed
5. Add yogurt and continue beating for 1 minute
6. Add in eggs one by one until well-mixed
7. Using a spatula, fold the wet ingredients into the dry ingredients
8. Fold in the boiling milk
9. Pour batter into lined baking tin (divide batter into 2 / 3 batches depending on tin size) and bake
10. Check for doneness at 25 minute mark
11. Beat black sesame, butter and icing sugar together, adjust icing sugar according to desired sweetness
12. Frost the cake and enjoy!

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Focaccia Bread

Sorry for the really really long hiatus ): My family is without a helper right now so I’ve been busy doing house chores and cooking the meals. It’s been super tiring cooking most of the meals and running around, so much so that I can see why being a housewife is a legit job all by itself. Hats off to all stay home moms!! On the bright side, I’ve been learning chinese cooking from my mother and trying out new recipes! I now pride myself in ‘marriage worthy veggies’, knowing how to stir fry my chinese vegetables and turning purple cabbage edible. More on my veggies later 🙂

Also my 21st birthday just passed so I was a bit busy preparing my food for my party. It was a two day baking fiesta, consisting of carrot cake, lemon cake, earl grey tea cake, chocolate chip cookies and pizza. Decided to treat my friends to all my home baked stuff to show my appreciation for their wonderful presence in my life :))

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Thank God for my mother and D for being kitchen assistants 🙂 Also, D came up with a super awesome drink combination of sprite, lemon and mint. Try it out if you need respite on a sweltering hot day (which means tomorrow).

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Anyway!
Today’s post is on an amazing focaccia bread that I made for my family for lunch. I was a bit fearful and skeptical about how it would turn out because I never ever had affinity with bread making. But this bread is soft and pillowy. Topping it off with roasted garlic and onions made it perfect 🙂 Can’t wait to make this more often just that I’m not really in the mood of cleaning up ten million baking equipment right now hahah but do try this out if you love bread and have lots of time to spare, waiting for bread to rise. It’s worth the wait.

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Focaccia Bread
from Epicurious
40cm x 30cm focaccia bread

Ingredients
350ml cold water
20g instant dry yeast
625g plain flour
13g salt
70ml olive oil, plus extra for greasing

Directions
1. Place all ingredients in the bowl of your stand mixer.
2. With a dough hook, knead for 5 minutes. Turn up the speed by 1 level and kneed for another 10 minutes until dough is smooth.
3. Transfer dough into a lightly greased mixing dough and cover loosely with a cling wrap. Wait for the dough to double, approximately for 1 hour.
4. Turn out dough onto lightly floured surface. Punch down and flatten onto lightly greased baking tray. Spread till approximately 40cm x 30cm, not taller than 1/2 inch.
5. Brush with olive oil and proof for another 15 minutes.
6. Place desired toppings on dough and proof for another 20 minutes.
7. Bake at 210 degrees Celsius for 15 minutes.
8. Remove from oven and brush with olive oil. Cool before serving.

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