Apparently, it’s called writer’s block.
And I appear to be suffering it.
I’m still cooking…I just seem to have lost the power to compose semi-eloquent sentences that will entice you readers to become excited about what I’ve been baking – but I guess that’s what the pictures are for, right?
This is another recipe from Belinda Jeffery’s “Mix & Bake“, and yes, this is STILL my favourite new baking book, with this being my absolute favourite of all the recipes tried so far. It makes for an extremely moist, delicately flavoured cake that has a delightfully crunchy streusel topping and makes an absolutely wonderful accompaniment to a cup of tea! However, this cake must be baked in a ring mold, if it isn’t, it will rise to extraordinary heights, creating your own domed yet edible Mt Everest in your oven. After I created my very own apple & pecan everest, I spent a few days scouring all the stores near my home to find an adorable little ring cake tin, but Belinda writes in her book that a bundt tin will more than suffice, and I’m inclined to believe this more than knowledgeable baking goddess!
If you have a bundt or ring cake tin and you’re looking for a delightfully homely yet moreish cake that isn’t worried about appearances but puts the proof in the tasting, then bookmark this as your next recipe to try as I guarantee that it will not disappoint!
Apple & Pecan Crumble Cake
(from ‘Mix & Bake‘ by Belinda Jeffery)
300g all-purpose flour
250g caster sugar (original amount was 330g but I found this to be far too sweet, especially with the crumble topping)
1 tsp baking soda/bicarb soda
1 tsp salt
1 tsp ground cinnamon
4 medium-sized firm apples, peeled, cored and cut into thumbnail-sized chunks (I’ve used Gala and Fuji, and while I preferred the latter, both were tasty)
110g roasted pecans, roughly chopped
250mL light olive oil
3 medium-sized eggs
2 tsp vanilla extract
75g all-purpose flour
1 tsp ground cinnamon
55g firmly packed brown sugar
60g cold, unsalted butter cut into small chunks
45g coarsely chopped roasted pecans
Icing sugar, for dusting
All the pecans in this recipe can be replaced with walnut for a cake just as tasty, just slightly less crunchy
1. Preheat the oven to 180 degrees C and butter and flour your ring/bundt tin and set aside for now.
2. Make the crumble by mixing together the flour, cinnamon and sugar in a bowl or food processor, then add the butter and rub in with your fingertips or process till the mixture resembles coarse breadcrumbs. Add the pecans and mix in, then set aside.
3. Whisk together the flour, sugar, baking soda, salt and cinnamon to mix together, then put the chopped apples and pecans into a small bowl and add a few tablespoons of the flour mixture and toss to coat and set aside.
4. In another bowl, whisk together the oil, eggs and vanilla till evenly combined, then tip the flour mixture into the egg mixture and stir till just combined. Add the apple & pecan mix and stir through, then carefully and evenly spoon into your cake tin to 3/4 full. Lightly scatter over the crumble topping and give it a bit of a shake to even it out.
5. Bake for 45min – 1hr, or till a wooden skewer inserted into the cake comes out clean. Cook the cake in the tin for 10 minutes, then invert onto a flat plate and invert again onto a rack so that the crumble layer is on top. Leave to cool completely.
6. Serve with a generous dusting of icing sugar, and with a nice big mug of well-brewed tea
[tags]cake, coffee cake, streusel, baking, Belinda Jeffery, recipes, dessert[/tags]
Others who have tried this recipe:
- Thanh from I Eat Therefore I Am