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
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
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.