needs more sugar

Day 1. Day 1 of being on leave, on a temporary break before the arrival of bebbeh later in March. What have I been up to so far?

I walked Adam to the station. Because, you know.. I’d stay in my pj’s all morning if I didn’t make myself leave the house. I sat and enjoyed a coffee at a little cafe near our place. Walked the long way home, collected a delivery, did some washing, cleaned the kitchen benchtops, went for a walk to get some groceries, put a soup in the slow cooker and then I sat down.

Hello guilt!

Why aren’t you vacuuming, or crocheting mittens, how dare I finish work so early, is that DUST on the table? Lazy cow.

But you know what, pffft to feeling guilty. This is the last time in a long time that I can sit, and do nothing, and shouldn’t feel bad about it.

So now, a cup of tea and a slice of cake.

‘Cause I can.

It’s nice and moist without being dense, and the tartness of the nectarine counters the super sweet apple.

You could pretty much stew up any fruit you like. Rhubarb and peach? Yeah baby.

Ingredients – stewed fruit mixture:

• 3 pink lady apples
• 3 white nectarines
• 2 tablespoons unsalted butter
• 1/2 cup raw sugar
• sprinkle of nutmeg
• 1 cup boiling water

Ingredients – cake:

• 210g cups plain flour
• 150g brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 cup rice bran oil
• 1 large egg

Ingredients – Crumble top:

• 2 tablespoons butter, chilled and chopped
• 1/4 cup rolled oats
• 1/8 plain flour
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon

Method:

1. Peel, core and chop the apples into cubes
2. Deseed the nectarine and also cut into cubes
3. Place the cubed fruits, 2 tablespoons butter into a saucepan and stir until butter has melted and coats the fruit
4. Add the sugar and nutmeg and stir
5. Pour in the boiling water and keep at a low-medium heat
6. Stew until the mixture is thick (the water evaporated)
7. Leave to the side until cool
8. Preheat the oven to 175C
9. In a large bowl, combine the flour, baking power, baking soda, salt, and cinnamon
10. In a separate bowl, take 1.5 cups of your stewed fruit mixture and mix with the sugar, egg, and oil
11. Add the fruity egg mix into the flour mix and stir with a wooden spoon until well combined
12. If the mixture seems a little dry, add in some extra juice from the stewed fruits until it looks like a more smooth consistency
13. Pour into a loaf pan lined with baking paper
14. To make the crunchy top, combine the chilled and cubed butter with the oats, flour and cinnamon, and sugar and sprinkle on top of the cake mix
15. Bake in the preheated oven for between 50-60 mins

So… I brain failed and forgot the sugar in the crumble top. But it was still pretty delish, just not quite as crunchy-sugar-awesome as I would like.

Enjoy!

This entry was posted on February 4, 2013 at 3:04 pm and is filed under cakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.