Apple & Pecan Double-Crumble Loaf Cake

With a bag of new season Batlow apples to hand (courtesy of Karen's autumn trip through country NSW), what else is there to do but make an apple crumble cake?

This crumble cake is a beautiful autumn treat, where the nutty crumble is rippled through the middle as well as on top of the cake, adding great texture and flavour. It is visually and texturally interesting (as well as yummy!), as the apple and nut layers remain distinct.

A recipe from Helen Goh, as published in the SMH. goodfood/recipes/apple-and-pecan-double-crumble-loaf-cake

Ingredients

Equipment Required

FOR THE PECAN CRUMBLE

75g plain flour

50g soft, light-brown sugar

1 tsp ground cinnamon

¼ tsp fine sea salt

75g unsalted butter, cut into large dice, at room temperature

80g pecans

FOR THE CAKE

200g plain flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp fine sea salt

100g unsalted butter

100g caster sugar

100g soft, light-brown sugar

2 large eggs, at room temperature

1 tsp vanilla extract

160ml sour cream (see note)

2 Pink Lady apples, peeled, cored and cut into 2cm dice

Food processor

Small bowl

Loaf tin (20cm x 10cm)

Kitchen Aid

Spatula

Cooling rack

Beater all ready for licking!

Method

Step 1 : To make the crumble, place the flour, brown sugar, cinnamon and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and pecans and pulse again until the mixture looks like coarse crumble. Tip it out into a small bowl and make small, irregular clumps by squeezing handfuls of the crumble (these little nuggets will add crunch and texture when the cake bakes) before placing in the fridge.
Step 2 : Preheat the oven to 160C fan-forced (180C conventional), and line a standard loaf tin (about 20cm x 10cm) with baking paper.
Step 3 : Sift the flour, baking powder, baking soda and salt into a small bowl and set aside.
Step 4 : Combine the butter and sugars in the bowl of a cake mixer and beat with the paddle attachment until creamy (about 2 minutes). Add the eggs, one at a time, and scrape the bowl well with a flexible spatula after each addition. Add the vanilla extract, then, on low speed, alternately add the sifted dry ingredients and the sour cream until just combined.
Step 5 : Remove the bowl from the mixer and fold the mixture using a flexible spatula to make sure there are no lumps at the bottom of the bowl.
Step 6 : Spread about half of the cake batter into the prepared loaf tin and scatter over half the apples, followed by half the pecan crumble. Dollop the remaining batter on top and gently spread so it forms an even layer. Scatter with the remaining apples and then the remaining pecan crumble.
Step 7 : Place in the oven and bake for about 75 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and place on a wire rack to cool for about 20 minutes before lifting the cake out of the tin and allowing it to cool completely before slicing.

Smooth batter

Pink Ladies

Crumble with big chunks

Visible layers

Notes

Substitutions

Cros found it is fine to substitute plain greek yoghurt for the sour cream, if you don't have any to hand.

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