I got a text from my mate Deb, the virtual cook, last week. It read:
I have a really nice dessert recipe for you. I will email it sometime this week. I didn’t make it but had the pleasure of eating it.
Later in the week, the pre-empted email arrived. I read the first line (Whenever I bake this cake I think of my mum, Cooee, …) and was immediately interested. There is only one cookbook writer with a mum called “Cooee” – Belinda Jeffery, of course. 🙂 I went to my cookbooks and searched for the recipe. “Strange,” I thought. “I don’t have it!!!!” I found a very similar recipe in Mix & Bake called Apple & Pecan Crumble Cake but it wasn’t exactly the same.
I went on-line and found that Belinda has published a new cookbook (Utterly Delicious Simple Food )… and I didn’t even know about it! That is the only disadvantage, that I can think of, about retirement. I used to spend my lunch breaks scouring book stores and music shops. I was totally up with all the new releases. Now, a year can go by before I realise someone I love has released a CD or published a book.
Belinda’s new book will just have to go onto my Christmas list.
Because it was a Belinda recipe, and to be a sport I decided to make it. I am glad I did. Deb was right. It was very nice indeed and very easy to make.
I have to confess, I used walnuts rather than pecans. I always have walnuts on hand but would have to have gone shopping for pecans. Walnuts won hands down. In any event, in this case, I think they are interchangeable.
Ingredients (Apple cake):
- 150g self-raising flour
- 1 tsp baking powder
- ¼ tsp fine salt
- 200g caster sugar
- 2 eggs, at room temperature
- 150g unsalted butter, cut into chunks, at room temperature
- 1½ tsps vanilla extract
- 125 mls milk, at room temperature
- about 4 smallish Royal Gala or Pink Lady apples, peeled, halved and cored, then cut into 4 mm slices
- icing sugar for dusting
Ingredients (Pecan (walnut) and cinnamon crumble):
- 130g lightly roasted pecans or walnuts
- 60g brown sugar
- 1½ tsps ground cinnamon
- 40g cold unsalted butter, cut into small chunks
Method (Pecan and cinnamon crumble):
Put all the ingredients into a food processor fitted with the steel blade and pulse until the nuts are coarsely chopped and the mixture crumbly. Don’t let it go too far. Transfer to a bowl and refrigerate until needed.
Method (Apple Cake):
- Line a 25cm spring form cake tin with baking paper.
- Preheat your oven to 180°C.
- Sift the flour, baking powder and salt together then set aside.
- Put the sugar and eggs into a processor and process until well combined.
- Add the butter and process until the mixture is smooth and creamy.
- Add the vanilla and the milk and whizz until combined.
- Pour the wet mixture into the dry mixture and fold until well combined.
- Spread the batter evenly into the prepared cake tin.
- Arrange the apple slices in a single layer over the batter. Push the slices into the batter.
- Sprinkle the crumble evenly over the apple.
- Put the cake in the preheated oven and bake until a skewer, inserted in the middle of the cake, comes out clean: about one hour.
- Transfer to a wire rack and leave to cool in the tin for a few minutes. Put a plate over the cake and invert the cake. Remove the baking paper. Put a cake rack over the base of the cake then upright the cake.
- When cool, place on a serving plate.
- Just before serving, dust with icing sugar.
- Serve warm or at room temperature, with cream or icecream.