“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Sunday, 28 November 2010
It never hurts to have an easy brunch cake recipe in your arsenal of recipes.
One that is quick and versatile, that you can use a variety of fruits with.
Berries or cherries, melded into a buttery batter and topped with a spicy nut topping . . . a combination that makes for one very scrummy yummy and leisurely Sunday Morning breakfast!
So quick to put together you can easily have it in the oven and baking in next to no time at all . . .
By the time you've tidied yourself up and gotten your Sunday-Go-To-Meetin' clothes on, it will be done, and you and your family can be digging in.
Then again . . . mmmm . . . this is so good, you just might want to keep the whole thing for yourself!
Oh, what the heck, go on . . . share! They'll never forgive you if you don't, and it is Sunday after all.
*Classic Sunday Morning Brunch Cake*
Makes one 9 inch cake
A delicious moist cake that you can adapt to your own tastes or to whatever fruit you have to hand. Quick and easy to make too!
for the cake batter:
4 TBS unsalted butter, softened
6 TBS caster sugar
1 large free range egg
1 tsp vanilla paste
2 tsp finely grated orange zest
4 1/4 ounces plain flour (1 cup)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
100ml of buttermilk (1/3 cup)
7 ounces of fresh blueberries, mulberries, raspberries,
blackberries, red currants or pitted red cherries (1 1/2 cups)
3 TBS plain flour (about 1/4 cup)
2 TBS unsalted butter
3 TBS caster sugar
1 tsp ground cinnamon
1 ounce chopped toasted pecans (1/4 cup)
10 whole pecan halves
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch deep pie tin and flour it well. Set aside.
Cream the butter for the batter together with the sugar in a bowl, until light and fluffy. Add the egg, vanilla, and orange zest. Stir together the floru, baking powder and baking soda. Add to the creamed mixture along with the buttermilk, mixing just until the batter is smooth and thick. Spread into the prepared pan. Sprinkle the fruit over top, pressing it down into the batter a little.
Make the streusel by combining the butter, flour, sugar and cinnamon, rubbing all together with your fingertips until crumbly. Stir in the chopped nuts. Sprinkle evenly over top of the batter. Stud with the nut halves.
Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean. Serve warm, cut into wedges.
I apologize for the use of a disposable tin foil pie pan. The last few times I have been home to Canada (read twice in 5 years) I have looked high and low for some good metal pie pans. I have not been able find any, and so I have had to bring back the only ones I could find, which were disposable tin foil pans . . . not the best, but hey, beggars can't be choosers!!