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Ginger Apple Crumb Cake

Ginger Apple Crumb Cake

Serves 2 | with Pecan Crumble Topping

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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.

Allergens:Wheat/BléPecans/PacanesEgg/OeufMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time60 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1.5 cup

All-Purpose Flour

(ContainsWheat/Blé)

30 g

Ginger

1 unit

Gala Apple

1 tsp

Ground Cinnamon

1 tsp

Baking Powder

1 tbsp

Baking Soda

28 g

Pecans, chopped

(ContainsPecans/Pacanes)

1 unit

Egg

(ContainsEgg/Oeuf)

½ cup

White Sugar

½ cup

Brown Sugar

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Icing Sugar

Not included in your delivery

6.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.38 tsp

Salt*

1 tbsp

Milk*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1380 kcal
Fat46 g
Saturated Fat28 g
Carbohydrate202 g
Sugar126 g
Dietary Fiber6 g
Protein18 g
Cholesterol198 mg
Sodium2480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Whisk
Medium Bowl
Small Bowl
Measuring Cups
Measuring Spoons
Parchment Paper
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 350°F. Wash and dry all produce. 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.

2

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.

3

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.

4

Once cake has cooled, microwave 1/2 tbsp butter in the same small bowl (from step 1). Whisk in icing sugar and 1 tbsp milk until glaze is thick. Drizzle glaze over cooled cake. Cut cake into slices and serve