29 July 2013

Apple Cinnamon Walnut Crumb Cake



Eve 29/07/13

That's a mouthful of a title.




Today little recipe is apple-y, crumby, cinnamon-y and DELICIOUS! 




Crumb cakes are lovely cakes but are not the prettiest cakes in the pack. You put nearly all of your ingredient in a bowl and beat. Put half of the mixture in to the cake tin and add the grated apple on top. Spoon the rest of the mixture on, level out and sprinkle with sugar, more cinnamon and walnuts and bake. Couldn't really be simpler...



This cake is the kind of cake that you would find in cute coffee shops and in tasteful tearooms, serve with proper clotted cream (which clotted your blood!), Créme Frâiche or natural yogurt. Even though it is the middle of summer, Dad wanted something warm and comforting and this cake was the answer. Warm, moist, crumby and apple-y, so good! 



The cake is topped with a sort of streusel-like topping make with sugar, walnuts, cinnamon and apple. When it bakes up, it gets so crispy and moreish, you will probably be picking it of the cake!



By the way, this is a small cake but a deep cake too. The cake tin is only 6 inches but the cake is nearly 2 inches deep, wow. And sorry if you are watching your weight because this cake has butter, and quite a bit of it too. 110g of butter for a cake that serves six.....hmmmm......Just remember, a little bit of what you want does you good, right? Just eat the cake in moderation and you'll be fine. And plus, if you make a small cake, you savoir the taste a bit more because the cake is smaller and there isn't as much as a gigantic cake. Big things come in small packages like this cake.......and me!




Feel free to double the recipe but bake in a 9 inch deep cake tin.






Apple Cinnamon Walnut Crumb Cake

Posted By Eve
Makes 1 cake - Serves 6
Ingredients
  • 110g Very soft butter
  • 110g Soft light brown sugar
  • 1 Egg and 1 egg white
  • 50g Chopped walnuts
  • 110g Self-raising flour
  • 1 tsp. Baking powder 
  • 200g Cooking apple like granny smith or Braeburn, peeled and cored 
  • 1 tsp. Cinnamon
For the struesel topping
  • 1 tbsp. Soft light brown sugar
  • 1 tbsp. Chopped walnuts
  • 1/2 tsp. Cinnamon
  • 2 tbsp. Grated apple
Method
  1. Preheat the oven to 180c/160c fan/gas mark 5 and grease and line a 6 inch deep cake tin with baking parchment on the base and up the sides.
  2. Grate the apple and squeeze out the juice with your hands into a bowl. Reserve 2 tbsp. of the apple for the topping.
  3. Put the butter, sugar, eggs, walnuts, flour, baking powder and a pinch of the tsp. cinnamon into a bowl of a free-standing mixer or use a held-held mixer or a wooden spoon and beat until lighter in colour and fluffier. This took me 1 and a bit minutes in my free-standing mixer at speed 4. 
  4. Put half of the mixture into the prepared cake tin a level with the back of a spoon. Layer on the apple evenly and sprinkle on the cinnamon. Add the rest of the mixture on top and level again.
  5. Mix together all of the ingredients for the streusel topping and scatter on top. Bake for 45 to 50 minutes until  darkly golden brown and when a skewer is inserted, it comes out clean. Don't worry if the apple sticks to it though.
  6. Leave to cool in the tin for a few minutes before turning out on to a wire rack to cool for 30 minutes or so. 
  7. Sprinkle liberally with icing sugar and serve warm with cream, créme frâiche or on its own. I like it plain.






Enjoy!



This cake will keep for 3 days at room temperature in an air-tight tin, don't refrigerate. 
  


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