Apple & Cinnamon Muffin Cake with Pecan Crumble

Apple and cinnamon muffins are my go to choices in any coffee bar. This is a whole cake of apple and cinnamon muffin with a contrasting pecan crunchy crumble on top – delicious!

Ingredients

350g    Apples, (in weight after peeling and coring, approx. 3-4 apples)

110g    Butter

275g    Plain flour

4 tsp     Baking powder

½ tsp    Salt

1 tsp     Ground cinnamon

1 tsp     Ground cloves

1 tsp     Ground nutmeg

2          Eggs

75g      Caster sugar

175ml  Milk

For the topping

50g      Pecan nuts

75g      Self-raising flour

75g      Demerara sugar

1 tsp     Ground cinnamon

25g      Butter

1 tbs     Cold water

Preparation and cooking

Melt the butter gently in a small saucepan. In a large bowl, whisk together the milk, eggs and sugar, and then pour in the melted butter, and give it another good whisk. Measure out the flour, salt, baking powder and spices (cinnamon, cloves, nutmeg) and sift into a separate large bowl. Now sift the flour and spices a second time, but onto the egg, sugar, milk and butter mixture. Fold this together with as few folds as possible, ending up with a lumpy mixture – don’t worry, but don’t over mix to combine.

Cut the apples into 1cm cubes, and fold into the cake mixture, again using as few folds as possible. Transfer to a lined baking tin, approx. 23 cm / 9-inch spring loaded cake tin. Level off the top of the surface.

Make the topping by roughly chopping the pecan nuts. Place the flour, sugar, cinnamon and butter in a bowl, and rub the butter into the flour mixture until it resembles fine breadcrumbs. Sprinkle in the nuts and water and mix together. Spoon the mixture over the top of the cake, and right to the edge of the tin.

Bake the cake on the centre shelf in a pre-heated oven of 190°C, for 1¼ hours, until it feels springy in the middle. Remove from the oven and allow to cool for 30 minutes before removing the cake from the tin, discarding the lining paper.

Slice the cake and serve with a large spoonful of extra thick double cream.

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