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Spiced apple muffin cake with pecan streusel topping recipe And Books

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Spiced apple muffin cake with pecan streusel topping recipe and books

So you would like to know how to make Spiced apple muffin cake with pecan streusel topping recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


spiced apple muffin cake with pecan streusel topping
delia smith

350g bramley apples (weight after peeling and coring) chopped into 10mm cubes
110g butter
275g plain flour
1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt
1 heaped teaspoon ground cinnamon
1 teaspoon ground cloves
1 whole nutmeg grated
2 large eggs at room temperature
75g golden caster sugar
175ml milk

for the pecan streusel topping:
50g pecan nuts roughly chopped
75g self raising flour
75g demcrara sugar
1 rounded teaspoon ground cinnamon
25g soft butter
1 tablespoon cold water

23cm spring form cake tin lightly greased and the base lined with silicone paper (parchment).

Preheat the oven to gas mark 5/375F/190C.

Place the butter in a small saucepan and put it on a gentle heat to melt.
Then as with all muffin mixtures you need to sift the dry ingredients twice so place the flour baking powder salt cinnamon cloves and grated nutmeg in a sieve and sieve them into a bowl.
In another large mixing bowl whisk the eggs sugar and milk together pour the melted butter into the egg mixture and give it all another good whisk.
Sift the flour mixture again straight in on top of the a mixture and fold it in using as few folds as possible.
Ignore the horrible lumpy mixture youre now faced with and dont be tempted to overmix.
I think this is where people go wrong: they cant believe that what looks like a disaster can possibly turn into something so light and luscious.
Fold in the chopped apple and then spoon the whole lot into the tin levelling off the surface.
Next make the topping and you can tux the same bowl.
Add the flour sugar and cinnamon and rub the butter in with your fingertips until crumbly.
Sprinkle in the nuts and cold water then press the mixture loosely together.
Again it will be quite lumpy no problem! Spoon the topping over the surface of the cake then bake on the centre shelf of the oven for about 11/4 hours until it feels springy in the centre.
Allow the cake to cool in the tin for 30 minutes before removing the sides then gently slide a palette knife under the base and transfer the cake to a wire rack to finish cooling.
Serve this as fresh as possible either on its own or warm as a dessert with whipped cream came fraiche or vanilla ice cream.

I have included this because I still get letters from people saying they cant make muffins. My message to them is dont try too hard under mixing is the golden rule and once mastered the American muffin mix makes the lightest cakes in the world. In the summer you could always substitute the apples for 350g of fresh apricots stoned and chopped or in the autumn 350g of plums stoned and chopped. In both cases though weigh after stoning. This recipe will also make 24 mini or 12 large muffsns cooking them for 20 and 30 minutes respectively.

This Recipe Serves 10




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