Apple and pecan double-crumble loaf cake

March 8, 2024

This apple crumble cake features a crumble layer along its centre. William Meppem

Time:1-2 hoursServes:8

This is a beautiful autumn treat that will keep well on the kitchen counter for a weekend of furtive snacking. The nutty crumble is rippled through the middle as well as on top, adding great texture and flavour. Try not to compress the batter too much as you assemble the cake; you want the apple and nut layers to remain distinct.

Ingredients

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

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.