Ginger Apple Crumb Cake
Serves 2 | 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
30 g
Ginger
1 unit(s)
Gala Apple
1 tsp
Cinnamon, ground
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
1 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
1 tbsp
Baking Soda
(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
28 g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
1 unit(s)
Egg
(Contains Egg)
½ cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
1 unit(s)
Sour Cream
¼ cup
Icing Sugar
Not included in your delivery
6.5 tbsp
Unsalted Butter*
0.38 tsp
Salt*
1 tbsp
Milk*
Nutrition Values
Utensils
Cooking Steps
- 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.