Gâteau aux pommes et au gingembre

Name: Gâteau aux pommes et au gingembre 2 portions | avec garniture de pacanes
Total time: 1 h
Yield: 2
Cuisine: Canadienne
Ingredients: 1.5 tasse(s) Farine tout usage; 30 g Gingembre; 1 pièce(s) Pomme Gala; 1 cc Cannelle, moulue; 1 cc Poudre à pâte; 1 cs Bicarbonate de soude; 28 g Pacanes; 1 pièce(s) Œuf; ½ tasse(s) Sucre blanc; 1 pièce(s) Crème sure; ¼ tasse(s) Sucre à glacer; 6.5 cs Beurre non salé*; 0.38 cc Sel*; 1 cs Lait*

2 portions | avec garniture de pacanes

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Hvede

•Noix de pécan

•Tree nuts

•Egg

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation1 heure

Temps de cuisson15 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

1.5 tasse(s)

Farine tout usage

30 g

Gingembre

1 pièce(s)

Pomme Gala

1 cc

Cannelle, moulue

1 cc

Poudre à pâte

1 cs

Bicarbonate de soude

28 g

Pacanes

1 pièce(s)

Œuf

½ tasse(s)

Sucre blanc

1 pièce(s)

Crème sure

¼ tasse(s)

Sucre à glacer

Pas inclus dans votre livraison

6.5 cs

Beurre non salé*

0.38 cc

Sel*

1 cs

Lait*

Informations nutritionnelles

Énergie (kcal)1140 kcal

Graisses45 g

dont saturés26 g

Glucides153 g

dont sucres76 g

Fibres6 g

Protéines16 g

Cholestérol200 mg

Sel2460 mg

Gras Trans2 g

Potassium300 mg

Calcium125 mg

Fer5 mg

Ustensiles

•Papier sulfurisé

•Râpe

•Fouet

•Bol à mélanger, moyen

•Petit bol

•Cuillères à mesurer

•Verre doseur

•Grand bol

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.