I only had to open "Utterly Delicious Simple Food" by the serene Belinda Jeffery who also lives in that idyllic part of the world, for this sublime apple nut and spice fragrant cake.
When driving distances in hot weather, I like to bring a cake that travels easily and does not require refrigeration for the journey. This recipe is simple and soothing to make, can stay in the spring-form tin for transit in a cooler bag and can be happily eaten at room temperature or slightly warmed if desired.
Thank you Belinda Jeffery, you have been my inspiration again! and many thanks to our lovely friends for sharing their retreat with us ...
but most importantly ... thank you to Wilbur who was our wonderful photographer and patiently waited to enjoy his slice of pie ! Delayed gratification at it's best. Enjoy! Colleen
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| Apple Pecan Cinnamon cake by Feed Your Inner Cook |
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| Apple Pecan Cinnamon cake by Feed Your Inner Cook |
Cooking 1 hour to 1 hour 10 min.
Serves 10 or 4 for Wilbur
Ingredients
Crumble
180 gram pecan pieces
60 gram soft brown butter
1 1/2 teaspoons ground cinnamon
40 gram very cold butter - cut into small bits
Batter
1 cup (150g) self-raising flour - sifted with
1 teaspoon baking powder
1/4 teaspoon salt (only add if you are using UNsalted butter)
200 gram sugar
2 eggs, room temperature
150 gram butter, cut into small chunks, softened
1 1/2 teaspoons vanilla extract
1/2 cup (125ml) milk, not too cold
800 gram Royal Gala or Pink Lady apples. Peeled, halved, cored into 4mm slices
OR 800 gram tin good quality pie apples - allow to drain well for 1/2 to 1 hour
To serve
Raw sugar sprinkled on in last 5 minutes (good choice if you are transporting)
OR
dusting of icing sugar prior to serving
Options
Thickened cream whipped with a touch of icing sugar and vanilla OR lemon zest
Method
Preheat oven 175-180 ℃ and butter 25cm springform tin, line base with baking paper and dust tin with flour shaking off excess.
Make pecan crumble
use a food processor to roughly chop pecans with the sugar, cinnamon and butter. Only needs a few blitzes as you want Chunky not a paste. Remove and refrigerate.
Batter
Sift together flour, baking powder (and salt) in one medium bowl ready for later
Mix milk and vanilla in a jug ready for later
Re-use the food processor and whiz sugar and eggs for 1 minute.
Add butter, whiz for 1 minute until creamy, scrapping down sides a couple of times
Pour half the milk mixture and half the flour mixture into food processor egg mix whizzing until just combined and scrape down sides again.
Pour in the remainder of the milk and flour mixtures. Whiz again briefly until batter is smooth. It is okay if it may look a little curdled.
Spread the batter into the prepared tin
Arrange apple slices over the batter and gently push into batter a little bit.
Sprinkle the pecan topping over the apples. Push a few bits into the battery apple layer and gently shake to level the crumble.
Bake for approx 1 hour to 1 hour 10 mins
in last 5 minutes, sprinkle with raw sugar granules if desired
Cook until top is dark golden and a fine skewer comes out clean when pushed into middle of cake. Remove and cool on a wire rack. After 30 minutes, loosen the outer spring ring but if transporting in tin, secure the ring again later.
Belinda Jeffery suggests:
Remove from oven and cool on a wire rack, leaving in tin for 6 minutes.
Have a second rack ready.
Remove tin. Place a piece of baking paper over the crumble top and invert the cake gently onto the first wire rack.
Remove the base lining paper. Then sit a second wire rack over the base.
Invert the cake again so the cake is now upright with crumble side up and ready. Remove the paper from the crumble.
Serving
Serve warm or at room temperature.
If you didn't sprinkle with raw sugar, you could dust with sifted icing sugar to serve.
It is delicious for a special morning tea with a dollop of indulgent cream and a cup of tea or coffee
Equally yummy served warm for dessert with your favourite dollop.
Enjoy! Colleen
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