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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
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.
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 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