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Apple and Pecan Crumble Cake with Caramel Sauce Topping

December 28, 2016

So this is the first of my promises kept.  I published this picture on Instagram just before Christmas and several people asked for the recipe.  

A little background on why I came up with this cake at a time of year when everything is covered in cream or icing.  I am not a huge fan of lots of  icing.  I know it is very fashionable to have bucket loads of buttercream on cupcakes but sometimes I find it all a bit too much.  As I get older I find that I have less of a sweet tooth than I did in my twenties.   In my youth I would eat my way through my main course just so that I could get to the pudding and then probably have two helpings.  I am pleased to say I am a bit more restrained these days!  So I am experimenting with ways of icing cakes without it all being a bit too sickly sweet.  The icing experiment is still work in progress and I will save that story for another day.

So I wanted to make a cake that worked for a mid-morning coffee break and also for afternoon tea.  I'd like to say a slice was one of your five a day because of all the apple in it but I think that is probably a claim too far.  Anyway I really like it.  It is crumbly with a bit of crunch from the nuts, the apples are slightly sharp so the overall cake is not too sweet.

My husband, who is not only my chief washer upper but also my main taster, really likes it, I hope you do too.

I don't have loads of method photos as I didn't have a blog in mind when I made it so if you have any questions just drop me a line.

 

 

Apple and Pecan Crumble Cake with Caramel Sauce Topping

 

Active time:        25 minutes

Total time:          1 ½ hours

Serves:                 10 – 12 people

 

INGREDIENTS:

 

For the cake:

200g       Salted butter - softened

200g       Light muscovado sugar

3               Large eggs – lightly beaten

350g       Self-raising flour

1 tsp         Baking powder

1 tsp         Cinnamon

250g       Peeled and diced cooking apples

70g          Chopped pecans

 

For the crumble topping:

50g          Plain flour

25g           Salted butter

25g           Light muscovado sugar

30g          Chopped pecan nuts

 

For the caramel sauce:

75g           Salted butter

90g          Soft light brown sugar

150ml      Double cream

 

20cm loose bottom cake tin, greased and base lined with baking parchment

 

METHOD

  • Pre-heat the oven to 160C fan 180C conventional

  • Cream together the butter and the sugar until light and fluffy

  • Beat in the eggs a little at a time

  • Sift together the flour, baking powder and cinnamon and fold into the mixture

  • Fold in the diced apple and chopped nuts.

  • Spoon the mixture into the prepared tin and level

  • Make the crumble topping by rubbing the butter into the flour until the mixture resembles fine breadcrumbs.

  • Stir in the sugar and nuts until evenly combined

  • Sprinkle the crumble topping evenly over the top of the cake mixture, cover with a piece of baking parchment for the first 40 minutes so the crumble does not burn

  • Pop into the preheated oven and bake for approx. about 60 mins or until  a skewer inserted into the centre comes out clean. If in any doubt leave it for another 5-10 minutes or else it will sink in the middle.  (I am fortunate enough to have two ovens and this cakes takes a different time in each.)

  • Leave to cool in the tin for 10 – 15 minutes.

  • Remove from tin and place on a wire rack to cool completely.

While the cake is baking make the caramel sauce:

  • Place all the ingredients into a saucepan and heat gently until the sugar has melted

  • Bring the mixture up to a vigorous boil and cook for about 6 minutes, keep an eye on it so it doesn’t burn

  • Remove from the heat and set aside.

When the cake has cooled, place on a nice serving plate or cake stand,  drizzle the caramel sauce over the top and let a little run down the sides and on to the plate, how much you use is up to you but you don’t want to completely cover the delicious crumble topping.  Any leftover sauce can be stored in a jar and used on ice cream or, if you are like me, just eat it by the spoonful when you spot it in the cupboard.

 

Enjoy!

Jane x

 

 

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