Plum Almond Crumble Cake

This sumptuous delicious almond cake is topped with plums and perfumed with cinnamon. It has a soft base, a juicy fruity layer and at the same time it has a crunchy topping.

I imagine that this recipe could be used for many kind of fruits. Not only apricots, peaches, nectarines, but also apples, pears and why not, many kind of berries.

• Servings: about 12
• Time: 1h 30 min
• Difficulty: easy
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Ingredients

Tin preparation

• Oil or butter to coat the tin
• About 2 tablespoons ground almonds

Cake

• 80 g oil
• 185 g sugar
• 4 large eggs
• 250 g flour
• 2 tsp baking powder
• 1 tsp vanilla powder
• 100 g ground almonds
• 85 g plain Greek yogurt (10 %fat)

Topping

• 500 fresh plums , quartered and stoned
• Cinnamon to dust, optional

Crumble

• 100 g ground almonds (minus almonds used for the tin)
• 30 g flour
• 50 g sugar
• 50 g butter

Preparation

1. Preheat the oven to 175°C (convection oven) or 180°C (conventional oven).
2. Coat the tin (I used a 26 cm wide springform) with oil or butter and dust with ground almonds.
3. For the cake, put the oil, sugar, eggs, flour, baking powder, vanilla, ground almonds and yogurt in a big bowl. Beat with an electric whisk until smooth and pour this batter into the tin.
4. Arrange the plums vertically pushing them partially into the sponge batter and dust with cinnamon to taste.
5. Put all the crumble ingredients in a bowl, cut in the butter with a forj and rub together with your hands until crumbly. Finally scatter the crumble over the plums
6. Bake for about 50 minutes until done (test: a skewer poked into the cake mixture comes out clean but plums will remain sticky).
7. Let cool down on a wire rack.

Serving suggestion:

• Serve cold with plain yogurt, sour cream or whipped cream
  • Serve lukewarm with vanilla ice cream

Autor: https://artandkitchen.wordpress.com/  

Crumble with Muesli

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I’ve prepared many kind of crumbles, changing the fruits and crust.

This one is a comfort recipe I prepared with frozen yellow nectarines and red peaches from the garden.

Looking for rolled oats, I realized I did not have them in my pantry, but a very good substitute was ready to be used: a muesli mixture! I’ve doubled the oat quantity I supposed to use, I also added some baking powder and voilà a super delicious crumble (or crisp? Or cobbler?) had been served in a very short time and had been literally devoured!

Vanilla ice cream or custard may be great addition to be served with this.

• Servings: 4
• Time: 45 min
• Difficulty: easy
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You need

• 750 g peaches, halved and pitted (or other fruit to taste)
• 1/2 cup packed brown sugar, to taste
• 1/2 cup flour
• 1 cup muesli mix (a Swiss oat mixture wieth dried fruits)
• 3 tablespoons margarine or butter
• 1/2 teaspoon baking powder or baking soda + 1/2 teaspoon lemon/lime juice
• 1 egg

Procedure

1. Preheat oven to 200°C/400°F.
2. Grease bottom and sides of you mold (I used 25cm oval one) with butter or margarine.
3. Distribute the fruit cut side up into the mold.
4. In bowl combine the other ingredients and mix until just combined.
5. With the spoon drop the mixture over the fruits.
6. Bake about 30 minutes or until topping is golden brown.
7. Serve warm and enjoy

Autor: https://artandkitchen.wordpress.com/

 

Crumble Berry Cake on a Tray

I’ve seen the photo of this recipe on a magazine in a waiting room but the pages with the recipe had been removed! I was real sorry, because I still had a lot of berries of the past year in the freezer just now that the new berries are getting ripe!

Just arrived at home I searched in the web for a similar recipe, and finally I found it! Well the original recipe asked for ready “chocolate pudding-mixture” and too much butter than what I’m used.

I changed the recipe, and created a new one and WOW! This was quick and so good! We will make it again with the new berries!

• Servings: 15
• Time: 1 hr
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ 

You need:

For the topping:

• 500 g mixed berries (I used some frozen red and black currants and a few fresh raspberries)
• 2 tablespoon brown sugar

For the tray to coat:

• 1 tablespoon vegetal oil
• 2 tablespoons flour or 3-4 tablespoons breadcrumbs

For the cake:

• 100 ml vegetal oil, neutral oil not olive oil
• 120 g sugar
• 3 eggs
• 200 g flour
• 50 g cornstarch
• 25 g cacao
• 1/2 teaspoon cinnamon
• 2 teaspoon baking powder

Additional (optional):

• 2 tablespoons chocolate drops

For the crumbs:

• 100 g flour
• 50 g butter or margarine
• 50 g sugar
• 1/4 teaspoon vanilla

Procedure

1. Wash gently and place the berries to drain. Then add the brown sugar. Set aside.
2. Grease a baking tray of about 30 to 40 cm and dust it with flour or breadcrumbs.
3. For the dough mix oil, sugar and eggs until well blended.
4. Sieve and combine flour, cornstarch, cacao, cinnamon and baking powder.
5. Fold the dry mixture under the wet mixture.
6. Preheat the oven to 180°C/350°F.
7. Pour the dough and spread it on the prepared tray.
8. Cover with the berries.
9. Sprinkle with chocolate drops
10. In a bowl combine the ingredients for the crumbs and knead with you hand to form crumbs.
11. Top the cake with crumbs.
12. Bake in the preheated oven for about 40 minutes or until you see that the crumbs begins to turn light brown.
13. Let cool down and cut into 15 pieces.

ww-18 smart points per each of 15 serving