Well since making a cut and come again cake last Saturday, the Handy Husband has been dropping heavy hints about having another “Saturday cake” and “wouldn’t it be good it you made one every Saturday, so that you could write about it…” He can be very persuasive. Plus I do rather like having a cake on the kitchen counter just incase friends pop round.
So today I made another loaf cake from my fav cook book of the moment – Cake Days by the Hummingbird Bakery. Blueberry Crumble Loaf.
Ingredients sponge: 190g soft butter, 190g plain flour, 190g caster sugar, 3 eggs, 1tsp baking powder, half tsp ground cinnamon, 25ml milk, 100g fresh or defrosted blueberries, 50g chopped pecans.
For the crumble topping: 25g plain flour, 10g butter, 15g soft brown sugar, 20g pecans chopped, quarter tsp cinnamon.
Make the crumble mix firstly by rubbing the butter and flour together until it forms crumbs then add in the sugar and pecans. Another reason to make this cake was I got to use my new nut chopping squirrel that I got for Christmas from my girlie. How exciting… and it worked a treat.
You just put the nuts inside his body, then turn his tail and voila chopped nuts!
Next mix the sponge. Beat the butter and sugar until light and fluffy, then add in the eggs one at a time incorporating them well, scraping down the sides of the bowl so as not to miss any bits. Then add in the dry ingredients in two batches with the milk in the middle. Don’t over mix. Lastly add in the blueberries and the slightly chopped pecans by hand. Put the mix into a buttered, floured loaf tin. Sprinkle the crumble mix directly onto the top of the cake batter and bake at 170C for about an hour (keep checking your loaf from about 50 minutes)
The Handy Husband said it was “Very nice”. I think we will have to go for a long walk tomorrow!