Cupcake discovery!


Hey hey! Remember me? 😀 Hope all of you are having a fab summer vacation in different parts of the world … I myself just got back from a US/Canada tour, and although am still pretty much jet-lagged, was itching to bake as it had just been too long! But before I get to today’s recipe, must tell you guys about something amazing I discovered in Downtown Chicago … a cupcake ATM machine by Sprinkles! I clearly wasn’t the only one amazed by this brilliant concept as there were long queues outside waiting to explore too …. my turn came eventually and man was I impressed by the long list of flavours to choose from! At first I thought it was probably just someone sitting behind the counter but much to my surprise it was a completely automated system. You could actually see the whole process on the screen too. To top it all, the cupcake was incredibly moist and delicious. I did record a video of the whole thing which i will upload here soon, but in the meantime if you are headed to Downtown Chicago, you must try out these cupcakes by Sprinkles.

Coming back to todays recipe, thought it would be best to start off with something simple to get back into the baking groove … thus today I have for you Vanilla Crumb Cake. I personally love crumble toppings on desserts and if you do too, then this recipe is perfect for you. I thought of using a pie dish for this cake just for a different look, but if you prefer to use a cake tin for it then please make sure it is the springform one as otherwise it would ruin the look of the cake. This cake is best served warm and can be stored in an airtight container for a few days. You can either serve it alone or I always prefer having it with some custard on the side. The choice is entirely yours! …. Ahhh, feels good to be back on the blog again! 🙂

Vanilla Crumb Cake


All Purpose Flour: 2 and 1/2 cups
Caster Sugar: 1 cup + 2 tbsp
Unsalted Butter (cold): 160 grams
Baking Powder: 1/2 tsp
Bicarbonate Soda: 1/2 tsp
Vanilla Essence: 1 and 1/2 tsp
Buttermilk: 1/2 cup
Eggs: 2

Pre-heat your oven to 180 degrees Celsius. Lightly grease a 9″ pie dish or if you are using a cake tin make sure it is springform.
In a food processor, mix together the All purpose flour, caster sugar, unsalted butter, vanilla essence until it resembles fine breadcrumbs.
Remove approximately one a half cups of this mixture in a bowl and refrigerate. This will be the crumb topping.
To the remaining mixture in the food processor, add the baking powder, bicarbonate soda, buttermilk and eggs. Mix well.
Pour the batter in your greased dish making sure it spreads evenly.
Remove the crumb topping mixture from the fridge and sprinkle evenly over the cake batter.
Place the Vanilla Crumb Cake in your pre-heated oven at 180 degrees Celsius. Bake until a toothpick inserted in the centre of the cake comes out clean. (the baking time may vary depending on your oven, but it took me approximately 25 – 30 minutes).
Allow the cake to cool completely before serving. Tastes best warm served with a little custard on the side …

Congratulations, your Vanilla Crumb Cake is ready to be consumed! 🙂


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