Tuesday, 17 November 2015

Apple Coffee Cake with Crumble Topping

It's been a long time since I last baked apple crumble cake for my family. As far as I can remember, the only recipe that I've tried is by Donna Hay which I shared before. I thought it's time to try a different recipe.... & I decided to use one with yogurt in it as I had some leftover after baking the marble cake. 

I'm glad I chose this awesome recipe.... All my tasters (family and colleagues) gave their thumbs up! The cake is delicious, fragrant, soft & moist and the apples also gave some texture to an otherwise fine crumb. The crumble topping just completes the cake to produce an excellent dessert! Just make sure that you use the best quality ingredients for that unbeatable flavour.

Apple Coffee Cake with Crumble Topping

1 stick (125g) unsalted butter
1 1/2 cups packed (300g) light brown sugar (I used only 200g.)
2 large eggs
2 cups (240g) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (240g) sour cream - I used Greek yogurt.
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples - I used 3 Granny Smith apples.

  1. Preheat the oven to 350 degrees F (180 deg C). Lightly grease a 13 by 9-inch glass baking dish with butter. (see note below)
  2. In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. 
  3. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. 
  4. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
  5. Sprinkle the crumble topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. 
1/2 cup (100g) packed light brown sugar - I used demerara sugar instead & reduced the weight to 80g.
1/2 cup (60g) all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons (56g) cold unsalted butter (cut into small pieces)
In a bowl, combine the sugar, flour, cinnamon, and butter.  Then mix until it resembles coarse crumbs.

Recipe by Emeril Lagasse. 
Source: foodnetwork.com.

Notes & modifications:
  1. I've decided to do away with the glaze which is included in the original recipe.
  2. The cake is still soft & moist even though I reduce the sugar by a third. I'm glad I reduce the sugar as the cake would otherwise be too sweet. I used demerara sugar (which is quite coarse) for the crumble topping & that creates an added crunch to the topping.
  3. I used a 6-cup bundt pan & filled it with the batter & crumble to the brim. The cake overflowed  as it was baking and as a result, I had a lot of difficulty removing the cake out of the pan. A big part of the crumble topping broke into small pieces like what you see in the picture. So if you wish to use a bundt pan, I would  suggest an 8-cup pan. However if I were to bake the cake again, I would use a rectangular pan so that I can cut it into squares.

Wednesday, 11 November 2015

Moist & Tender Marble Cake... again

I made the moist & tender marble cake again... this time it's for lunch at the in-law's on Sunday. Had decided to bake it only in the morning after making some karipap bai. Made 3 changes for this cake.. made it with less chocolate batter, replaced the sour cream with greek yogurt & baked it in a square pan. It was a hit with the family... I promise you I'll be baking this again & again...

Moist & Tender Marble Cake

2½ cups (8.7oz/ 250g) cake flour
2½ teaspoons baking powder - I used double-acting baking powder.
½ teaspoon baking soda
½ teaspoon salt
¾ cup (6.4oz, 181g) greek yogurt, at room temperature
¼ cup whole milk, at room temperature
1 cup (8oz, 227g) unsalted butter, softened to room temperature
1½ cups (10½oz, 300g) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract (1½ tablespoons if using imitation vanilla extract)

  1. Adjust the oven rack to middle position and preheat the oven to 350F/180C.
  2. Butter and line a square baking pan. (I used a 9x9-inch pan.)
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a liquid measuring cup (or a small bowl), whisk together the yogurt and milk. Set aside.
  4. In the bowl of a electric mixer fitted with a paddle attachment (or in a large bowl and an electric hand mixer), beat the butter on medium speed until creamy, ribbon-like and slightly lightened up; 2 to 3 minutes.
  5. With the mixer running on medium-low speed, gradually add in the sugar. Raise the speed to medium-high and continue beating together until lightened up in both colour and texture; 4 to 5 minutes. The colour should turn very pale (almost white) and texture should look fluffy.
  6. Add the eggs and egg yolk, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.
  7. On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream/milk mixture and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated.
  8. Remove 1½ cups of the batter from the bowl & mix with the chocolate paste (recipe below).
  9. To create the marble effect, start by filling the bottom of the pan with vanilla cake batter, followed by the chocolate batter. Continue pouring in alternate pattern. Finally, you may use a butter knife and swirl the batter in an 'S' shaped motion, but don't over do it. (I did not swirl the batter.)
  10. Bake in the oven for 40 to 50 minutes, or until the center springs back to the touch and a skewer inserted down the center of the cake comes out clean or with a few moist but cooked crumbs attached.
  11. Allow to cool in the pan for 20 minutes then invert onto a wire rack to cool completely. Serve plain or dust with powdered sugar or drizzle with chocolate ganache glaze if you prefer.
¼ cup plus 2 tablespoons (30g/ 1⅛oz) unsweetened cocoa powder
2 tablespoons milk
1 tablespoon (1/2 oz, 15g) unsalted butter
1 tablespoon sugar
⅛ teaspoon baking soda


  1. In a medium bowl, combine the milk, butter and sugar and heat in the microwave until the butter has melted. Whisk to dissolve the sugar. 
  2. Add in the cocoa powder and stir really well until there are no lumps and a very thick chocolate paste forms. Add in the baking soda and stir again.
  3. Take a few tablespoons from the reserved vanilla cake batter and stir really well into the chocolate paste to lighten it up. Add the remaining reserved cake batter into the chocolate mixture and fold until evenly incorporated and no light streaks remain.
Recipe by Tasbih of Cleobuttera.

The karipap bai....

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