Monday, February 11, 2013

get your bake on

Although I rarely post about my baking escapades up here, without fail at least once a week I get a bit itchy and bake something. These episodes usually occur at night while the world around me quietens down from another day. I find the ritual relaxing- stirring and whisking and washing up. 

Last night I was absolutely shattered from yet another busy, squished in week so I subconsciously wound down by baking a ridiculously easy, light, cinnamon and plum crumble cake - tart plums, soft, spicy cinnamon and an oaty crunch on top.

Later on, my girl Kini came over and we deconstructed our weekends over a slice of cake, tea and Derren Brown on TV while a wild electrical storm pounded on outside. Standard.

 (make-do phone photo)

Plum Cinnamon Crumble Cake
Adapted from Bill Granger 'Everyday'

140g self-raising flour
1 teaspoon ground cinnamon
50g caster sugar
1 egg, beaten
3 tablespoons milk
1 teaspoon vanilla extract
85g butter, melted
2 ripe plums, halved, pitted and cut into half moon segments

1 cup oats

1 tablespoon melted butter
1 tablespoon coconut sugar (or soft brown sugar)

Sift flour and cinnamon into a bowl and add in the sugar. Pour in the egg, milk, vanilla and butter and mix with a wooden spoon until well combined. Pour into a greased springform cake tin. Lay the plum slices on top in whichever way you want. 
Combine the oats, butter and sugar together and sprinkle over the top of the cake.

Bake in a pre-heated 180°C fan forced oven for about 30 minutes, until soft and springy and golden.

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