Fruit crumble cake

Fruit crumble cake


adapted from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts By Donna Hay

¾ cup + 1 tablespoon (184g) unsalted butter, softened
1 1/3 cups + ½ tablespoon (272g) sugar
1 ½ teaspoons vanilla extract
3 eggs
2 1/3 cups + 1 tablespoon (337g) all purpose flour
2 teaspoons baking powder
pinch of salt
¼ cup whole milk
5 dried plums, reconstituted and thinly sliced
5 dried apricots, reconstituted and thinly sliced
caster sugar, extra, for sprinkling



Crumble topping:

1/3 cup + ½ tablespoon (51g) all purpose flour
1 ½ tablespoons sugar
2 ½ tablespoons (35g) cold unsalted butter, chopped



Preheat the oven to 180°C/350°F. Butter a 9 x 13 inch baking pan and line with baking paper – butter the paper as well.

Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture, add the milk and beat in low speed until combined. Spoon the mixture onto prepared pan, arrange the fruit over the top and sprinkle with the extra sugar.

To make the crumble topping, place the flour, sugar and butter in a bowl and rub with your fingertips until fine crumbs form. Scatter over the fruit.

Bake for 50 minutes or until cooked when tested with a skewer.

BROWN SUGAR COOKIES

BROWN SUGAR COOKIES

Yield: 18 massive cookies

• 3/4 cups butter, softened
• 1 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 2 tablespoons vegetable oil
• 1 teaspoon Penzy's real vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Preheat oven to 375 degrees. Line two cookie sheets or jelly roll pans with parchment paper. Cream butter and both sugars in the bowl of a stand mixer (or with a hand mixer). Add egg, vegetable oil and vanilla, and mix until incorporated.

In another bowl, combine flour, baking powder and salt, and mix to combine. Add flour mixture to mixing bowl and mix until all ingredients just come together.

Portion dough into 18 balls using a medium scoop and place on cookie sheets about 2 1/2 inches to 3 inches apart. Bake for 12-15 minutes for chewy cookies, and 16 to 18 minutes for crunchy. The chewy cookies will be pale in color with crisp edges, while the crunchy ones will be a little more uniformly golden. Remove from oven, cool in pan for 5 minutes before placing on rack to cool completely. Store in airtight container.

Happy Easter!!!