Apple Pecan Muffin Cake

CategoryDifficultyIntermediate

A large muffin infused with orange and topped with brambly apples and chopped pecans, and glazed with maple syrup and cointreau.

Apple Pecan Muffin Cake
Yields12 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
 3 tbsp Maple Syrup
 2 tbsp Cointreau
 50 g Pecans (chopped)
 1 Large Bramley Cooking Apple
 75 g Butter (melted)
 1 Egg
 200 ml Milk
 225 g Self Raising Flour
 25 g Ground Almonds
 75 g Caster Sugar
 0.50 tsp Bicarbonate of Soda
 Baking Powder
 Zest of 1 Orange
 Icing Sugar for Finish
1

Grease and line an 8-10 inch false bottomed cake tin.

2

Put the pecans in a small bowl and add the maple syrup and cointreau. Set to one side and allow to soak.

3

Peel, core and thinly slice the cooking apple and place in cold water to stop the apple discolouring. Set to one side.

4

Preheat your oven to 170ºC, Gas mark 5.

5

In another bowl, add the milk, egg and melted butter, and whisk together. Set to one side.

6

In a large bowl add the self raising flour, ground almonds, caster sugar, bicarbonate of soda, baking powder and orange zest.

Add the liquid and using a spatula gently bring the mixture together. Do not overmix, the mixture should look lumpy.

7

Pour the nut mixture into your prepared cake tin and spread over the base. Now drain your apples and layer them on top of the nut mixture. Finally, pour the main mixture over the apples, raising the sides and making a slight well in the centre to allow the cake to rise evenly.

8

Bake in the oven for 40 minutes. Test with a knife to check if it is cooked, it may need a little extra time.

Allow to cool for 20 minutes.

Place a service plate over the cake and turn it upside down. Remove the tin and lining paper.

Sprinkle with Icing Sugar before serving.

Apple Pecan Muffin Cake 2

9

Apple Pecan Muffin Cake

Ingredients

 3 tbsp Maple Syrup
 2 tbsp Cointreau
 50 g Pecans (chopped)
 1 Large Bramley Cooking Apple
 75 g Butter (melted)
 1 Egg
 200 ml Milk
 225 g Self Raising Flour
 25 g Ground Almonds
 75 g Caster Sugar
 0.50 tsp Bicarbonate of Soda
 Baking Powder
 Zest of 1 Orange
 Icing Sugar for Finish

Directions

1

Grease and line an 8-10 inch false bottomed cake tin.

2

Put the pecans in a small bowl and add the maple syrup and cointreau. Set to one side and allow to soak.

3

Peel, core and thinly slice the cooking apple and place in cold water to stop the apple discolouring. Set to one side.

4

Preheat your oven to 170ºC, Gas mark 5.

5

In another bowl, add the milk, egg and melted butter, and whisk together. Set to one side.

6

In a large bowl add the self raising flour, ground almonds, caster sugar, bicarbonate of soda, baking powder and orange zest.

Add the liquid and using a spatula gently bring the mixture together. Do not overmix, the mixture should look lumpy.

7

Pour the nut mixture into your prepared cake tin and spread over the base. Now drain your apples and layer them on top of the nut mixture. Finally, pour the main mixture over the apples, raising the sides and making a slight well in the centre to allow the cake to rise evenly.

8

Bake in the oven for 40 minutes. Test with a knife to check if it is cooked, it may need a little extra time.

Allow to cool for 20 minutes.

Place a service plate over the cake and turn it upside down. Remove the tin and lining paper.

Sprinkle with Icing Sugar before serving.

Apple Pecan Muffin Cake 2

9

Apple Pecan Muffin Cake

Apple Pecan Muffin Cake

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