A blogging milestone

This post marks the 100th post and the third blogging milestone for Cultural Life, after my first ‘blogiversary’ in June 2012 and the delightful surprise of being Freshly Pressed in February this year!

All milestones should have cake or some form of dessert. 😉 And so I celebrated my 100th blog post by baking this apple streusel cake:

As a Brit, I was initially confused by the name of this particular cake. If you say “coffee cake” the image that springs to the minds of most Brits is something like this: Nigella’s coffee and walnut layer cake. In England, coffee cake has coffee in it. It’s always interesting to learn how cooking and baking terminology varies on each side of the pond.

Linguistic differences aside, this apple streusel coffee cake turned out to be very delicious indeed, despite the fact that I unintentionally ignored the instructions to bake in a baking dish and not in a round cake pan. Hence, the flatness of my cake!

Recipe text from this page reproduced with kind permission from Mama’s Gotta Bake. Do check out her lovely blog….your mouth will water!

Apple Streusel Coffee Cake

Adapted from Gale Gand’s Brunch!

The Cake

1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large egg
1/2 cup milk
4 tablespoons unsalted butter, melted
2 apples, peeled and cored, and chopped (I like to use a tart Granny Smith apple)
1/3 cup walnuts, chopped

Streusel Topping

1/2 cup sugar
1/4 cup all-purpose flour
3 tablespoons cold unsalted butter, cut up
1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 400 degrees F. Using a pastry brush and melted butter, grease an 8-inch baking dish.

2. For the cake, sift together the flour, baking powder, sugar, salt and cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer (or I used an electric hand-mixer) beat the egg and then mix in the milk and melted butter. Add the wet ingredients into the dry ingredients and mix until everything is incorporated. Add the apples and walnuts to the mixture and pour into the baking dish.

3. To make the streusel topping, mix the sugar, flour, cold butter and cinnamon in a medium bowl by pinching them together with your fingers until combined. Spoon the mixture over the top of the batter.

4. Place the oven rack in the bottom third of the oven and bake for 30-35 minutes until golden, and when a toothpick inserted in center comes out clean. Cool the cake in the pan, and then cut into squares.

Movie review: “Rust and Bone”

In Rust and Bone, Oscar-winning actress Marion Cotillard executes a delicately nuanced performance as Stephanie, a skilled trainer of orca whales who loses her legs in a freak accident during one of her shows with the aforementioned cetaceans. Interwoven with this event is the story of single father Alain (played by Matthias Schoenaerts), who lives with his sister and works as a bouncer at a club. Both characters have problems and undergo adversity. But they grow together in a no-nonsense friendship which gives each of them different perspectives.

The beautiful, award-winning score by Alexandre Desplat adds intensity and, like much of modern French cinema, Rust and Bone does not shy away from presenting scenes with grit and realism. Alain is blunt and sometimes appears uncaring and the relationships between the characters are presented with unsparing plausibility. It is not a sentimental film and yet it culminates in a quietly moving scene.