We survived week 2! After multiple check-ups and a get together with out prenatal group, Baby Boy is thriving! Our sleep routine is getting better and he continues to eat like a champ. Time both slows and flies by with a wee little one. I find myself scanning Instagram and Pinterest more than ever during late-night feedings and am usually showered and dressed (even if in sweats - but clean sweats) earlier in the day than I used to be. At the same time, between appointments, diaper changes, and bath-time, I don't even know where the day goes. Time seems to stand completely still while I am cuddling my son, but my husband and I have strangely found more time in the in between, trying to take advantage of his naps to do the little things like take a shower, unload the dishwasher, and even bake a quick cake.
With that said, this post makes a lot of sense. While nursing and soothing/cuddling, I find myself on my phone a lot these days. I didn't think that would be the case, but somehow I am all caught up on my social media and have read more blogs and articles than before. Here are some of last week's favourite reads:
Molly Yeh's fondue game is out of the world.
This thought-provoking read by The Faux Martha about inspiration/originality + a decadent chocolate cake.
How to boil an egg - according to this Bon Appetite infographic
Style Me Pretty Living's Caradamon Rose Cocktail - since Valentine's Day is less than 2 weeks away, I can enjoy a bit of alcohol again, and you know how much I love cardamom.
The one-and-only Dorie Greenspan's Custardy Apple Squares - as seen on Food 52 - and remembering when I tried to work my way through Baking: from my home to yours when I first started baking nearly a decade ago.
In the daylight hours, I was able to find some time to do some cooking and baking - or at least this week I did. We had some gorgeous weather this past week and were able to squeeze in a few walks to the park and even a trip to the grocery store sans baby. Some friends and family think I'm nuts for baking/cooking with a new baby at home, but for me it's actually relaxing and rewarding - not another chore. I really enjoy baking/cooking (duh- or else why would I even have started this blog?), I find that in all the chaos of having a new baby at home, I am comforted by being in the kitchen. Where with baby I have so many questions and concerns, in the kitchen I can whip up a cake in 20 minutes and just trust the science behind mixing a couple eggs with some flour and throwing it all in the oven.
This week's Baking with Baby recipe is this Strawberry Apple Crumb Cake. I wanted to make a quick, sweet treat that would work for a snack and/or breakfast that used up some of the leftover produce in the house. I knew I would not have time for something with multiple parts (cake+ icing + filling, etc), so this single layer tea cake was the answer. Since I do make so many layer cakes, I sometimes forget the amazingness that lies in the simplicity of a single layer cake. Everything baked up in one pan, making less dishes and more time for baby cuddles. The crumble topping was easy enough and would work wonderfully on its own, but a quick stir of some creme fraiche with orange zest and sugar made the for the perfect addition. Yes, there are healthier things I could be snacking on, but the fresh fruit, whole wheat and almond flours, and yogurt made it feel light, fresh, and a bit better for me than other packaged or preserved snacks that are equally easy to grab 'n go with.
Did I mention how easy and quick this was to throw together? Just some sifting and slicing while baby naps and you are ready to go. Feel free to add in whatever fruit you have on hand like sliced pears or blueberries!
Recipe adapted from the Huckleberry Cookbook
Strawberry Apple Crumb Cake + Weekly Thoughts
- 6 tablespoons unsalted butter, diced
- 1/2 cup almond flour
- 1/2 cup quick oats
- 1/4 cup sugar
- 1/2 cup whole wheat pastry flour
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cup cake flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup wheat bran
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1 apple, peeled and thinly sliced
- 1 dozen strawberries, sliced
- 1 cup creme fraiche
- 1 teaspoon orange zest
- 2 teaspoons orange juice
- sugar to taste
- Combine the first 9 ingredients together in a mixing bowl. Cut in the butter between your finger tips until the ingredients start to come together into little clumps. Refrigerate.
- Preheat oven to 350 degrees. Grease and line a 10-inch spring form pan with parchment and set aside.
- Sift together the dry ingredients and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.
- Add in the sugar and mix on medium until creamed.
- Add in the eggs and vanilla.
- Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low starting and ending with the dry ingredients, alternate adding in the dry ingredients and the yogurt.
- Mix until just combined.
- Spread evenly in the bottom of the prepared pan.
- Top with sliced apples and strawberries.
- Sprinkle top with crumb mixture, leaving some of the fruit to pop out - if desired.
- Bake for about 45-60 minutes or until done.
- Cool on a wire rack for 10-15 minutes before removing the cake from the pan.
- Stir the orange zest, juice, and sugar into the creme fraiche. Place a dollop of cream on each slice to serve.