MOIST APPLE CINNAMON PECAN CRUMBLE LOAF CAKE PREPARATION TIME: 25 minutes BAKING TIME: 55–70 minutes TOTAL TIME: Approximately 1 hour 35 minutes YIELD: 1 large loaf (10–12 slices) LOAF PAN: 9 × 5 inches INGREDIENTS APPLE CAKE BATTER - 2½ cups all-purpose flour (313g) - ¾ cup unsalted butter (170g) - ¾ cup granulated sugar (150g) - ½ cup brown sugar (100g) - 3 large eggs - ½ cup whole milk (120ml) - ½ cup sour cream (120g) - 2 medium apples, peeled and diced (250g) - 2 teaspoons vanilla extract (10ml) - 2 teaspoons baking powder (8g) - ½ teaspoon baking soda (2g) - 1½ teaspoons ground cinnamon (4g) - ¼ teaspoon nutmeg (0.5g) - ½ teaspoon salt (3g) CINNAMON PECAN CRUMBLE TOPPING - ½ cup all-purpose flour (65g) - ¼ cup brown sugar (50g) - 3 tablespoons cold butter (42g) - ½ teaspoon ground cinnamon (1g) - ½ cup chopped pecans (55g) OPTIONAL APPLE GLAZE - ½ cup icing sugar (60g) - 1–2 tablespoons milk (15–30ml) - ¼ teaspoon vanilla extract INSTRUCTIONS PREPARE THE APPLES - Wash, peel and core the apples. - Dice into small pieces. - Toss with ½ teaspoon cinnamon and 1 teaspoon flour. - Set aside. PREPARE THE CRUMBLE - Combine flour, brown sugar and cinnamon in a bowl. - Add cold butter. - Rub together until coarse crumbs form. - Fold in chopped pecans. - Refrigerate while preparing the cake. PREPARE THE CAKE BATTER - Preheat oven to 170°C. - Grease a 9 × 5-inch loaf pan and line with baking paper. - Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt. - In another bowl, beat butter, granulated sugar and brown sugar until light and fluffy. - Add eggs one at a time, beating after each addition. - Add vanilla extract. - Mix in sour cream. - Gradually incorporate the dry ingredients, alternating with milk. - Mix gently until just combined. - Fold in the diced apples. - Avoid overmixing to maintain a soft, tender crumb. ASSEMBLE AND BAKE - Pour half the batter into the prepared loaf pan. - Sprinkle a little cinnamon sugar over the batter if desired. - Add the remaining batter. - Smooth the surface. - Distribute the pecan crumble generously over the top. - Bake for approximately 55–70 minutes. - Check the centre with a skewer. It should come out without wet batter. - If the top browns too quickly, loosely cover with foil. - Allow the loaf to cool in the pan for 15 minutes. - Transfer to a wire rack and cool completely. PREPARE THE GLAZE - Combine icing sugar, vanilla and milk. - Mix until smooth and slightly thick. - Drizzle over the cooled loaf. - Allow the glaze to set before slicing. FINAL PRESENTATION - Slice into generous, thick pieces. - Display the moist apple-filled interior. - Keep the crunchy pecan topping visible. - Arrange on a white ceramic serving platter. - Garnish with fresh apple slices and whole pecans. PROFESSIONAL BAKING TIPS - Use firm, sweet-tart apples such as Granny Smith or Gala. - Sour cream helps create a moist, tender crumb. - Cut apples into small, even pieces. - Do not overmix after adding flour. - Use cold butter for a crunchy crumble. - Toast pecans lightly for a deeper nutty flavour. - Allow the loaf to cool before slicing to prevent crumbling. - Store covered in the refrigerator for up to 4 days. EXPECTED RESULT A beautifully risen golden-brown apple loaf with a tender buttery centre, generous pieces of soft cinnamon apples, crunchy pecans and a delicious cinnamon crumble topping. - @ameh.maryann