I made myself a slice of apple and strawberry crumb cake

I was craving crumb cake. Moist and slightly sticky crumb cake.

Jon had fallen ill over the weekend, which forced us to stay home and snuggle. There was lots of lying-down time and holding cool cloths over his forehead until he fell asleep. That’s definitely the part about parenting that I enjoy the least — the worry and the inability to make kids feel better at times. It’s part of the process though, I remind myself.

On Sunday, during one of those quiet times, I snuck into the kitchen to make myself some cake. Not sure what instigated this craving… Perhaps perusing the pages of Nigel Slater’s “Ripe”. Lots of oozing fruit desserts in that book.

Moist cake sweetened with muscovado sugar, layered with thin slices of apples and strawberries, and topped with oat crumble. It most definitely satisfied the craving. Even had some leftover to share with friends.

In fact, I am sitting at the airport as I write this post with ginger tea and slice of the crumble in hand.

I am off to The Makerie in Boulder for a few days to teach, learn, create, and feel inspired. Also to say hello to the state that was home for many years.

Oh and next week, I will tell you about our coming trip to Vermont to see Nadia, visit the hill, and do some other fun things. Remember our trips last summer and autumn?

I will share more soon. See you when I return.

Apple and Strawberry Crumb Cake

makes a 9 by 4.5-inch loaf pan and a 6-inch cake pan

Crumb topping

1/3 cup (45 g) superfine brown rice flour
1/4 cup (50 g) light muscovado or brown sugar
3 tablespoons gluten-free rolled oats
1/4 teaspoon salt
3 tablespoons (45 g) cold unsalted butter, diced

In a medium bowl, combine the superfine brown rice flour, muscovado, oats, and salt. Add the diced butter and work it between your fingers until you have a sand-like mixture. Refrigerate until ready to use.

Apple and Strawberry Cake

2 small Gala apples, peeled, cored, and thinly sliced
6 ounces strawberries, hulled and thinly sliced
Juice half a lemon
3/4 cup plus 2 tablespoons (120 g) superfine brown rice flour
1/3 cup (45 g) hazelnut flour
1/4 cup (40 g) potato starch
1/4 cup (35 g) millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup (100 g) light muscovado or brown sugar
1/2 cup (100 g) natural cane sugar
Zest of 1/2 a lemon
1/2 cup (125 ml) unsweetened coconut milk (canned)
1/2 cup (125 ml) coconut oil, liquified
1 teaspoon vanilla extract

Preheat the oven to 350F (180C). Oil the inside of a 9×4.5-inch loaf pan and a 6-inch cake pan and line the bottom with parchment paper. Set aside.

Toss the apple and strawberry slices with the lemon juice and set aside.

In a large bowl, whisk together the superfine brown rice flour, hazelnut flour, potato starch, millet flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, muscovado and natural cane sugar, lemon zest, coconut milk, coconut oil, and vanilla extract. Add the liquid ingredients to the dry and whisk to combine.

Fill the loaf pan with the batter about 2-inches high. Spread a little bit over half of the apple and strawberry mixture on top and press down into the batter lightly. Top with enough crumble to cover the fruit. Fill the cake pan with the remaining batter, fruit, and crumb topping.

Bake the cakes until a toothpick inserted in the center comes out clean, about 50 minutes. The fruit in the center will make the cake moist and it might seem it is not done. Make sure crumb topping is crispy. Let the cakes cool in the pan for a few minutes before unmolding.