Gâteau aux pommes et au gingembre
2 portions | avec garniture de pacanes- Blé
- Pacanes
- Oeuf
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
The smell of warm cinnamon and baked apples wafting through your kitchen should be reason enough to give this recipe a go! This tender cake is topped with a generous amount of toasted pecan crumble because we're all about that cake to crumb ratio.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Peut contenir des traces d’allergènes, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
30 g
Gingembre
1 pièce(s)
Pomme Gala
2 g
Cannelle, moulue
(Contient: Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame, Peut contenir des traces d’allergènes)
4 g
Poudre à pâte
(Contient: Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale, Peut contenir des traces d’allergènes)
12 g
Bicarbonate de soude
(Contient: Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait, Peut contenir des traces d’allergènes)
28 g
Pacanes
(Contient: Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde, Peut contenir des traces d’allergènes, Pacanes)
1 pièce(s)
Œuf
(Contient: Oeuf)
½ tasse(s)
Sucre blanc
(Contient: Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame, Peut contenir des traces d’allergènes)
1 pièce(s)
Crème sure
¼ tasse(s)
Sucre à glacer
(Contient: Arachides, Sésame, Sulfites, Moutarde, Poisson, Crustacés, Soya, Blé, Oeuf, Lait, Noix, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
6.5 cs
Beurre non salé*
0.38 cc
Sel*
1 cs
Lait*
Ustensiles
Instructions
- Grease the base and sides of a 9x5-inch loaf tin with butter. Cut a piece of parchment paper to fit across the bottom and sides of the tin, then press into tin to adhere.
- Peel, then grate ginger
- Peel, core, then cut apple into 1/4-inch pieces.
- Melt 6 tbsp unsalted butter in a small microwave-safe bowl.
- Whisk together 1/2 cup flour, 2 tbsp brown sugar, 2 tbsp white sugar, 1/2 tsp cinnamon, 1 tsp water, 1/8 tsp salt and pecans in a medium bowl.
- Using a fork, stir in 3 tbsp melted butter until mixture is crumbly. Set aside.
- Whisk together remaining flour, baking powder, 1/2 tsp baking soda, 1/4 tsp salt and remaining cinnamon in a large bowl until thoroughly combined.
- Whisk together egg, sour cream, remaining white and brown sugar, remaining melted butter and ginger in another medium bowl until smooth.
- Slowly add wet ingredients to the bowl with flour mixture and stir until combined.
- Fold in chopped apple until combined.
- Transfer batter to the prepared loaf tin. Sprinkle pecan crumble topping over top.
- Bake cake in the middle of the oven until top is golden-brown and a skewer inserted into the centre comes out with a few moist crumbs, 40-50 min.
- Place the loaf tin on a wire rack and set aside to cool for 10 min.
- Remove cake from the tin and place on the wire rack to cool completely, 30-40 min.
- Once cake has cooled, microwave 1/2 tbsp butter in the same bowl (from step 1).
- Whisk in icing sugar and milk until thick.
- Drizzle glaze over cooled cake.
- Cut cake into slices and serve.
