Ginger Apple Crumb Cake
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Ginger Apple Crumb Cake

Ginger Apple Crumb Cake

with Pecan Crumble Topping

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.

Preparation Time1 hour
Cooking Time15 minutes


/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

30 g


1 unit(s)

Gala Apple

1 tsp

Ground Cinnamon

1 tsp

Baking Powder

1 tbsp

Baking Soda

28 g


(Contains Pecans)

1 unit(s)


(Contains Egg)

½ cup

White Sugar

1 unit(s)

Sour Cream

¼ cup

Icing Sugar

Not included in your delivery

1 tbsp


0.38 tsp


6.5 tbsp

Unsalted Butter*


Nutrition Values

Calories1140 kcal
Fat45 g
Saturated Fat26 g
Carbohydrate153 g
Sugar76 g
Dietary Fiber6 g
Protein16 g
Cholesterol200 mg
Sodium2460 mg
Trans Fat2 g
Potassium300 mg
Calcium125 mg
Iron5 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.


Parchment Paper
Medium Bowl
Small Bowl
Measuring Spoons
Measuring Cups
Large Bowl


Prep and make crumble topping
  • 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.
Prep and combine cake batter
  • 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
  • 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.
Make glaze and serve
  • 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.