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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Earl Grey Tea Cake

541A2548 My House (another name for class in Med school) held a Christmas/ New Year party today and I decided to make an Earl Grey Tea Cake for dessert 🙂 I first tried this tea cake at a cafe in Lavender but it was quite expensive, about $4 for a slice. I did like the flavours though, so I tried to replicate it at home.

When the cake first came out of the oven, I fell in love with the texture. But when I kept it in the fridge overnight, the cake became a bit dry which wasn’t to anyone’s liking. So I’ll most probably be tweaking this recipe by adding in yogurt for a moist cake!

Another gripe I had was that the Earl Grey Tea flavour was not strong enough. The taste was good enough but stronger would be better. So perhaps use more tea bags next time for the milk infusion?

I’ll post the updated version after my exams when I have time to play around in my kitchen but till then 🙁 Goodbye!

Ps. The photos are prettier this time round because I took them on D’s pretty new hipster wooden table 🙂

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Ingredients
240ml whole milk
4 bags Earl Grey tea
360 grams all-purpose flour
2½ teaspoons baking powder
225 grams salted butter, at room temperature
180 grams granulated sugar
4 large eggs, at room temperature

Directions
1. Simmer milk in saucepan over medium low heat
2. Add the Earl Grey tea bags into the milk, cover the lid of the saucepan and steep for 20 minutes.
3. After 20 mins, squeeze tea bags of any milk and ensure that the infused milk still adds up to 240ml. If it doesn’t, add more milk.
4. Cut open the earl grey tea bag to use the leaves inside. Whisk the leaves, flour and baking powder together.
5. In a stand mixer, cream butter and sugar together for 5-6 minutes until light and fluffy.
6. On low speed, add in eggs one by one until well-mixed.
7. Add in flour and milk tea in alternate batches until the flour is well-mixed, starting and ending with the flour mixture.
8. Preheat the oven to 175 degrees Celsius.
9. Pour the batter into your loaf pans.
10. Bake for 30-40 mins until the skewer comes out clean. Enjoy! 🙂

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