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.
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!
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
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!
School is getting dreadful particularly because lectures are only in the afternoon and I have activities all the way till night, making me so exhausted that I have decided to declare one day of school holiday every week. So today’s my holiday for the week and holidays mean that there’s time to bake 🙂 Found a block of cream cheese lying around in my fridge so I decided to make Japanese cheese cake. I tried it before with Kim last time and it turned out not bad, though the water bath soaked the bottom of our cake >: So this time, I’m doing away with the water bath because I can’t be bothered. The water bath is supposed to prevent cracking on the surface but I don’t really care about appearances as long as the cake tastes good? Hahaha I am obviously not the typical kind of baker.
If you realised, all the stuff that I bake are plain and not decorated, mostly because I like to keep things simple and my taste palate clean. I don’t fancy cupcakes or complicated flavours but rather the classics. Anyway, enough about me and my preferences, here’s the recipe for my Japanese cheesecake! Enjoy 🙂
1. Set up a water bath (boiling pot of water with a bowl above, making sure the bowl does not touch the water).
2. Place milk into the bowl
3. Add cream cheese, stir until completely dissolved and mixture is smooth.
4. Add butter and stir till dissolved.
5. Remove from heat and cool.
6. Add egg yolks and combine.
7. Sift flours into cream cheese mixture. Mix well, ensuring no lumps.
8. Add freshly grated lemon zest.
9. Beat eggs white with cream of tartar and sugar, till stiff peaks.
10. Fold in 1/3 of the egg whites into cream cheese mixture. Repeat till all the egg whites are incorporated.
11. Pour into 9 inch baking tin.
12. Bake for 50 to 60 minutes, until skewer comes out clean.
13. Leave oven door ajar for 10 minutes before taking it out to cool.
I took one mouthful of this brownie and I knew that the search for the best recipe for fudgy brownies was over. This is a clear winner. If chocolate could cure illnesses, this fudgy brownie would be a miracle drug.
Everyone who ate this was unbelievably happy. My father texted me “I’m eating your cake now & wow 🙂 🙂 🙂 🙂 ” and D said “I’m super impressed.” The best part is that this brownie recipe is quite idiot proof. I mean how hard is it to whisk stuff together? The batter can be mixed up in 10 minutes and hey, you’ve got an impressive brownie.
170g unsweetened chocolate
230g salted butter
200g granulated sugar
4 large eggs
10ml dark rum
170g all-purpose flour
1. Melt chocolate and butter over bain marie (fancy term for hot water bath)
2. Whisk in sugar and egg yolks, one at the time.
3. Whisk in rum
4. Sift flour into mixture and fold.
5. Pour batter into 8×8 inch square tin.
6. Place in preheated oven of 180 degrees Celsius for about 20 minutes (the doneness of your brownie depends on how fudgy you want your brownie to be. The more undercooked your brownie is, the more fudgy it will be.)
7. Let the brownie cool before slicing. For really clean cuts, put the brownie in the fridge before cutting.