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Posts Tagged ‘Nick Malgieri Modern Baker’

On Saturday mornings, while both our sons are at swimming, my friend Kathryn will often pop in for a cup of tea.

Yesterday, as we chatted, I assembled and baked this crumb cake, using frozen sour cherries that I’d excavated from the deep recesses of my freezer.  It was the weekend, I was debriefing with a beloved friend, and I was baking.  It was a restorative bubble of peace and camaraderie at the end of a chaotic week.

This easy Nick Malgieri recipe comes from The Modern Baker and was originally written for fresh blueberries.  It uses a large quantity of butter and flour, and the raw dough in the pan weighed a ton.  Despite that, the finished cake was light and gentle eating.

The original recipe can be found here.  In case it’s of use, here are my metric conversions of the ingredients list:

Crumb Topping:

  • 300g plain (AP) flour
  • 5g (1 teaspoon) baking powder
  • 75g sugar
  • 70g light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 180g unsalted butter, melted

Cake Batter:

  • 250g unsalted butter, softened
  • 330g sugar
  • 3 large (59g) eggs
  • 10gl (2 teaspoons) vanilla extract
  • 375g plain (AP) flour
  • 10g (2 teaspoons) baking powder
  • 3 egg yolks
  • 60g (¼ cup) milk (or ¼ cup buttermilk)
  • 450g (3 cups) of pitted sour cherries (defrosted first, if frozen)

The cake was baked in a 23 x 33cm parchment lined pan, and took a little longer than the recommended baking time of 40 minutes.

This is a very large recipe, so it’s worth ensuring you have lots of willing eaters before attempting it.  Our cake fed the neighbours, our dinner guests both last night and tonight, as well as Pete’s family at brunch this morning.  There are still several pieces left for afternoon tea tomorrow!

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