Apple & Cranberry Crumble Cake

I have no proper picture taken for this cake, so this was a courtesy from my dear guest which I made specially for her as well as the recipe posted here. Am not in the situation to update this blog due to my other commitment. As to honor the guest & a dear friend who had been asking and me been ignoring for too long, bet they must have a kind of idea what type of person am I...haha which I believe they wont! I am posting it today after this cake had been baked for err more than 6 months I think....;)

APPLE AND CRANBERRY CRUMBLE CAKE

Cake

1/2 cup butter, room tempeture
1 cup castor sugar
2 large eggs
1 cup all purpose flour
1 teaspoon baging powder
2 medium granny smith apples, peeled, cored and diced
1 cup dried/fresh cranberries ( I used dried cranberries)

Crumble Topping

1/4 cup frimly packed brown sugar
1/4 cup all purpose flour
1/4 cup ground almond ( originally recipe was desiccated coconut)
3 tablespoon cold butter, chopped

Method

Preheat the oven to 180 degree C. Lightly grease a 9 inch springform cake pan and line base with parchment paper.

To prepare the cake, beat the butter and sugar in a medium bowl with an electric mixer on medium high speed until pale and creamy. Add the eggs one by one at a time, beating until just blended after each addition. Combine the flour & baking powder in a medium bowl. With mixer on low speed, gradually beat in the mixed dry ingredients. Stir in apples and cranberries by hand. Spoon the batter into the prepared pan and set aside.

To prepare the topping, place the brown sugar, flour, ground almond in a small bowl. Rub in the butter until the mixture resembles coarse bread crumbs. Sprinkle the topping over the batter.

Bake for 50-60 minutes, until golden brown and firm the touch. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at temperature room.

Note : the photo above was double of this recipe as I want the cake to be thick.

Almond Chocolate Cake

The latest chocolate cake that being produced lately from my kitchen just because I love the texture and the taste. Both are same recipe just the deco is different just to suit the occasion.

Almond Chocolate Cake

300g dark chocolate

250g unsalted butter

1 1/4 cup all purpose flour

1 1/4 teaspoon baking powder

3/4 grounded almond

1/2 cup castor sugar

5 eggs

Method:

1. Preheat the oven to 170C. Grease 20cm round baking pan with butter and put aside.

2. Melt the chocolate using double boil method. Once dissolved put in butter. Once both has combined put aside

3. Whisk the eggs and sugar till pale.

4. Sieve the flour and baking powder and fold into the butter mixture.

5. Then fold the grounded almond and the chocolate mixture

6. Bake for about 50 mins.

Glaze

2 tablespoon cocoa powder

4 tablespoon castor sugar

1 tablespoon unsalted butter

2 tablespoon milk

Method:

Combine all the ingredients except butter and heat it up using double boil method. Once heat up then put in butter. Spread it when the cake already cold.

Golden Apple Honey Cake

This cake is very much different from the rest of the cake that I ever bake..consider healthy since it use shortening instead of butter. The kids like it minus the hazel..

Golden Apple Honey Cake

Ingredients:

3/4 cup packed brown sugar

2/3 cup vegetable shortening

3 large eggs

3/4 cup honey

2 teaspoons grated lemon zest

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup warm coffee

2 cups Golden Delicious apples, peeled, cored, and chopped

1/2 cup chopped walnuts ( substitute with hazel nuts as I got lots of stock of hazel nuts compared to walnuts)

Golden Apple and Honey Topping:

1 Golden Delicious apple, cored and sliced

1/3 cup honey

1. Heat oven to 350° F. Grease and flour a 10-inch tube pan.

2. In large bowl, beat sugar and shortening until fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and lemon zest. In medium bowl, combine flour, baking soda, baking powder, cinnamon, allspice, salt, and nutmeg. Add to sugar mixture alternately with coffee, beginning and ending with dry ingredients. Stir in apples and nuts.

3. Spread batter in prepared pan. Bake 1 hour and 10 minutes or until wooden pick inserted near center comes out clean.

4. Meanwhile, prepare Golden Apple and Honey Topping: In small skillet, heat honey; add apple. Cook, turning slices occasionally, until tender and glazed.

5. Cool cake in pan 10 minutes; remove from pan and cool completely. Arrange apples on top of cake and serve

My 1st Birthday Cake

This was in June 2009. Was too busy to upload it..Priority has to go somewhere else. Nowdays feel a bit organise with everything, house, kids & trading. So I steal bit of my time to updated the "berlapuk" blog.

This fruit fresh cream cake was made for my husband 52nd birthday. Wanted to try something new apart from cupcake. The sponge cake I adopted from Peggy Porshen's book. Hope the spelling correct. If I navigate myself from the screen just to look for the book, means this entry will be abandon. So will put up the recipe next time. The topping, I used whipped cream. I got a duplicate for this cake for him to bring to his office. I used cream cheese topping for it..