Ginger Apple Crumb Cake with Toasted Pecan Topping
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Ginger Apple Crumb Cake with Toasted Pecan Topping

Ginger Apple Crumb Cake with Toasted Pecan Topping

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.

Allergènes:
Blé
•Pacanes
•Noix
•Oeuf

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
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

1.5 tasse(s)

Farine tout usage

(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)

30 g

Gingembre

1 pièce(s)

Pomme Gala

1 cc

Cannelle moulue

(Peut contenir Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)

1 cc

Poudre à pâte

(Peut contenir Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)

1 cs

Bicarbonate de soude

(Peut contenir Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)

28 g

Pacanes

(Contient Pacanes, Noix Peut contenir Noix)

1 pièce(s)

Å’uf

(Contient Oeuf)

½ tasse(s)

Sucre blanc

(Peut contenir Blé, Sésame, Soya, Poisson, Crustacés, Lait, Arachides, Oeuf, Triticale, Moutarde, Sulfites, Noix)

½ tasse(s)

Cassonade

(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)

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*

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Informations nutritionnelles

Énergie (kcal)1340 kcal
Graisses45 g
dont saturés26 g
Glucides201 g
dont sucres125 g
Fibres6 g
Protéines16 g
Cholestérol200 mg
Sel2470 mg
Gras Trans2 g
Potassium350 mg
Calcium150 mg
Fer6 mg

Ustensiles

•Papier sulfurisé
•Râpe
•Fouet
•Bol à mélanger, moyen
•Petit bol
•Cuillères à mesurer
•Verre doseur
•Grand bol

Instructions

Prep and make crumble topping
1
  • 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
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.
Bake cake
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.
Make glaze & serve
4
  • 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.