US-style pecan crumbcake
- May 2016
- Serves 14-16
- Hands-on time 45 min, oven time 70-75 min
Pop on the kettle and make GBBO’s Edd Kimber’s moist, nutty cake the main event at your next afternoon tea.
- 20.5g (10.8g saturated)
- 46.5g (25g sugars)
- 175g unsalted butter, at room temperature
- 300g caster sugar
- Finely grated zest 1 large orange
- 1 tsp vanilla extract
- 3 large free-range eggs, lightly beaten
- 1 tbsp baking powder
- 315g plain flour
- 180ml soured cream
For the pecan streusel
- 140g plain flour
- 1 tsp ground cinnamon
- Pinch freshly grated nutmeg
- Pinch sea salt flakes
- 40g light brown sugar
- 40g caster sugar
- 100g unsalted butter, cubed
- 65g roughly chopped pecans, toasted
You’ll also need…
- 23cm loose-bottomed cake tin, lightly greased and lined with baking paper
- Heat the oven to 180°C/160°C fan/gas 4. To make the streusel put the flour, cinnamon, nutmeg, salt and sugars in a large bowl and mix to combine. Add the butter and use your fingers to rub into the dry ingredients. Once it starts to clump, mix in the pecans. Use your hands to shape the streusel dough into a ball, then wrap it in cling film and chill it.
- For the cake batter put the butter, sugar, orange zest and vanilla in a large bowl and, using an electric mixer, beat on medium/high speed until light and fluffy – about 5 minutes. Add the beaten eggs a bit at a time, incorporating each addition before adding more. (If you don’t have an electric mixer, use a wooden spoon; it will take longer.) Mix the baking powder and flour. Once the eggs are mixed in, gently stir in the flour mixture in 3 batches using a metal spoon, alternating with the soured cream.
- Pour half the batter into the prepared tin and level it. Remove the streusel from the fridge and break it into crumbs. Sprinkle a third of the crumble in an even layer into the tin. Pour in the rest of the batter and level it out, trying not to disturb the streusel layer. Top the batter with the remaining streusel. Bake in the oven for 70-75 minutes or until a skewer pushed into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack.
You can make the cake a day in advance and keep it in an airtight container.
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