Friday, March 07, 2014

Apple & blackberry streusel cake - recipe by The Hummingbird Bakery...

Recently I bough a new cookbook (yes, another one...) it's The Hummingbird Bakery "Cake Days: Recipes to Make Every Day Special" cook book. So many mouth watering photos and when you read through the recipes... OMG! I just can't decide what to bake next, as there's such huge and fantastic choice. My very first bake from the book was "Apple streusel cake". Made it twice actually, below version is my second attempt. First time round I found it a little bit too sweet and the apples were just missing "that something" for me, so... Second version has not only apples, but also blackberries which fit in here perfectly! The whole cake is more "uplifting" and the sourness of the blackberries cuts through the whole sugar very well. Good first bake from a new book - which always is very promising for the next cakes and cupcakes to come! :)




How to make it...
Ingredients
For the cake:
- 60 g unsalted butter
- 140 g plain flour
- 100 g caster sugar (I used only 80 g)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 80 ml whole milk
- 3 granny smith apples

For the streusel topping:
- 70 g plain flour
- 1/2 teaspoon ground cinnamon
- 40 g unsalted butter, chilled and diced
- 70 g soft light brown sugar (gave only 50 g)





Pre-heat oven to 170 C. Grease a cake pan with butter and set aside. I also line mine with greaseproof paper.
To make the streusel topping - sift the flour and cinnamon together. Cut the cold butter into small pieces and rub into the flour and cinnamon mixture with fingertips until the streusel comes together like bread crumbs. Add the brown sugar and mix well. Set aside until needed. 
For the cake sponge - take the softened butter in a large enough bowl. Add the sugar and cream together until well combined and soft. Add the egg and vanilla. Beat well with a whisk until combined. You can also use an electric beater or stand mixer but it's not really needed. In a bowl whisk the flour, salt and baking powder together. Add half of this to the egg mixture with half of the milk and whisk the batter gently until well combined. Add the rest of the flour and the milk and mix well again. Pour your cake sponge mix into the greased pan and spread evenly. 
Layer the sliced apples on top and your blackberries if you're using any. You can make this layer as thick or thin as you like. Sprinkle the streusel evenly on top. Bake in the pre-heated oven for 35-40 mins or until a skewer inserted into the centre comes out with moist crumbs. Serve warm or cold. 



Smacznego!



You may also like:


            

Apple and custard pie                    Classic pineapple up side down cake

6 comments:

  1. Replies
    1. Thank you :) I can assure you it also tastes amazing!
      Pozdrawiam, Anula.

      Delete
  2. "Add half of his to the egg mixture with half of the milk and whisk the batter gently until well combined. Add the rest of the flour and the milk and mix well again." I see you have amended the recipe. Just add a'T' to 'his'
    I added it with the flour so no harm done. It was delicious. You are correct about the fruit, I used blueberries/raspberries.

    ReplyDelete
    Replies
    1. Yes, I amended the recipe - thank you for pointing it out to me. I usually type them late at night hence the missing milk ;)
      I'm glad you tired it and liked the result!
      Pozdrawiam, Anula.

      Delete
  3. Very nice amendment, it is utterly delicious with raspberries and blueberries. I made one more amendment, I substituted the flour for whole grain spelt flour in the streusel topping.

    ReplyDelete
    Replies
    1. I very rarely use spelt flour in my baking, not to mention whole grain spelt flour, I'll make sure to look for it in my local grocery shop. Yes, mixing different fruits definitely gives a nicer result than using apples alone :)

      Delete

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.