Iron Chef Shellie
 

Pecan & Apple Crumble

“A bit of mid-week baking to make the week a little sweeter. This cake was so nice and moist, whilst remaining light and fluffy. The cinnamon in the crumble really makes the cake I think. The sultanas break it up and make it slightly healthier than say a chocolate cake… well that’s what I tell...”

Recipes | November 19, 2008
Pecan & Apple Crumble

Pecan & Apple Crumble

A bit of mid-week baking to make the week a little sweeter.
This cake was so nice and moist, whilst remaining light and fluffy. The cinnamon in the crumble really makes the cake I think. The sultanas break it up and make it slightly healthier than say a chocolate cake… well that’s what I tell myself anyways!

Perfect with a cup of tea, something your gran would love!

Pecan & Apple Crumble

250g butter, chopped at room temperature
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1.5 cups plain flour
1/2 cup self-raising flour
1 teaspoon bicarbonate of soda
1 cup milk
1 Granny Smith apple, peeled, cored, grated
3/4 cup sultanas

Crumble Topping
1 cup finely chopped pecans
2 tablespoons brown sugar
1/2 teaspoon cinnamon

1. Preheat oven to moderate, 180°C. Lightly grease a 23cm springform pan. Line base with baking paper.

2. In a large bowl, using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. Fold combined sifted flours and bicarbonate of soda into the creamed mixture alternately with milk. Mix in apple and sultanas. Spread the mixture into pan.

4. Crumble Topping: Combine all ingredients in a small bowl. Sprinkle over cake mixture in pan, pressing in gently.

5. Bake for 50-60 minutes until cooked when tested with a skewer.
Serve warm, with cream.

 

Voila! Bon Appétit!

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Pecan & Apple Crumble


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Comments

2 comments on “Pecan & Apple Crumble
  1. Miss Honey - November 21, 2008 at 9:11 am

    I’ve taken to therapeutic baking, and I love sultanas:) I’ve tagged you in my blog, pop over for a visit to have a look:)

  2. Jo - November 21, 2008 at 3:38 pm

    Great tea cake and I always love to much on the crumble first, especially when it is still warm from the oven.


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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