Let’s Get Domestic
It doesn’t get much more domestic than baking and sewing, does it? Actually, I guess cleaning should be in there too, but there isn’t much of that going on at our house right now. The dog hair is blowing through the house in massive tumbleweeds…but at least the house smells good! Because I spent the morning making this:
Apple crumb cake.
I know it looks a little dark—I probably should have taken it out of the oven at 25 minutes rather than 30. But that’s okay, because A), It actually looks darker than it is because I used dark brown sugar on top and B), Everyone knows that in a dish like this, the best parts are the crisp, burnt, caramel-y corners.
The cake part is actually quite moist,due to the two ripe (very ripe) apples it has in it:
I went a little apple crazy over the weekend. I finally found honeycrisps in the stores, so even though we already had a (rather large) stash of fuji apples, I had to splurge and buy some honeycrisps as well.
Look at how big they are, compared to the fuji’s:
Crazy! They’re bigger than Baxter’s head!
I used the older apples for the cake, and saved the honeycrisps to snack on throughout the week. I think those two apples could actually feed us for the week—they are seriously enormous. Then again, I have very little self-control when it comes to honeycrisps.
Anyway, this cake was great. Sweet enough to enjoy for dessert, but perfect for a second breakfast as well (don’t ask me how I know that).
Easy Apple Crumb Cake
4 tbsp. butter, melted
1/2 cup whole milk
1 1/4 cup all purpose flour
1/2 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2 medium size apples, chopped into small cubes.
Crumb Topping Ingredients:
4 tbsp. cold butter, cut into cubes
1/2 cup dark brown sugar
1/2 cup flour
1/4 tsp. cinnamon
Preheat oven to 375.
Combine melted butter, egg, and milk in a bowl. In a separate bowl, combine remaining cake ingredients (not the crumb topping ingredients). Mix wet ingredients into dry ingredients, stirring to incorporate the apples. Pour batter into a buttered 8×8 inch baking pan.
Combine crumb topping ingredients, mixing with your fingers until combined (should look a bit pebbly). Sprinkle evenly on top of the cake batter.
Bake for 25-30 minutes.
Again, the topping was pretty dark and I’d definitely recommend checking the cake at 25 minutes just to be sure, but this was delicious all in all:
And speaking of other domestic matters…I got a sewing machine. It’s just an inexpensive one from Target, but I’m very excited! I used to sew a little bit—when I was in high school, my mom and I took a sewing class together and made pillows and some pretty awesome vests (“Do you have some sort of a vest that I could wear?”).
But, I got rid of my old machine in grad school, and hadn’t sewed anything for about five years. So I was pretty excited when I was able to whip this cute little bib up last night:
…with a terry-cloth back:
Cute, right? I’m going to go back to the fabric store today so that I can make some more varieties! The book that I’m sewing from, Lotta Jansdotter’s Easy Sewing for Baby, has tons of cute patterns for swaddlers, toys, dresses, and more. I’m excited to give some of them a go!
Hope your Monday is off to a good start. Catch ya later!
OH! I almost forgot—I joined Twitter!!! (I know, I know…late to the party, much?). I’m still figuring out the ropes, but you can click on the new link in my sidebar if you want to follow me!