Russet apple, maple and pecan cake with streusal topping

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This recipe was originally written for Town & Country Uk.

This is the sort of cake my Grandmother used to make, little fuss and not at all fancy but incredibly delicious. The streusel topping is the star of the show and I like to be generous with the pecans for a bit of indulgence. I use russet apples for this but any firm, crisp eating apple will do. Enjoy it with a scoop of clotted cream if you wish but I like it just as it is.

Serves 10-12

Ingredients

  • 300g spelt flour

  • 1.5 tsp baking powder

  • pinch of salt

  • 50g toasted pecans, roughly chopped

  • 150g butter, at room temperature

  • 150g golden caster sugar

  • 2 large eggs

  • 5 tbsp pure maple syrup (I like Billingtons)

  • 5 tbsp milk (of choice)

  • 2 large russet apples, peeled, cored, sliced into roughly 5mm

For the streusel

  • 50g spelt flour

  • 60g demerara sugar

  • 1 tsp cinnamon

  • 40g cold butter, chopped into cubes

  • 60g toasted pecans, roughly chopped

Method

  • Preheat your oven to 180° fan setting and either butter and flour a 9 inch loose bottomed, spring form cake tin or butter and line the base with baking parchment.

  • Make the streusel topping by adding all the ingredients to a medium sized mixing bowl and rubbing together with your hands until you have a crumble like texture. Keep in the fridge until ready to use.

  • In a separate clean bowl whisk together the flour, baking powder and salt. Stir through the chopped pecans.  

  • In a large mixing bowl cream the butter with an electric whisk until soft and whipped. Add the sugar and whisk again until incorporated.

  • Add the eggs, maple syrup and milk and beat using a wooden spoon or spatula.

  • Add half the flour mix and fold gently until just incorporated. Add the remaining flour mix and fold again. Take care not to mix. This will ensure a good crumb.  

  • Add about 1/2 of the cake mix to the prepared tin and smooth the surface. Sprinkle over half of the chopped apple.  

  • Repeat the above process and then repeat again so that you have used up all the mix and apple. Do not worry if it appears to be a little heavy on the apple.

  • Sprinkle over tour streusel topping and very gently pat down. 

  • Bake for about an hour until you can insert a toothpick or skewer and remove it with no wet mix.

  • Allow the cake to cool and enjoy it with a good cup of coffee or tea.

Breakfast, Sweet ThingsAlexandra Dudley