Apple-Pecan Crumble Cake

Recipe by Chef Cindy Pawlcyn

Preheat the oven to 350°
7 ¾ x 11-inch Pyrex dish

Apples

4 medium sized apples, peeled, diced (large)
3 tablespoons sugar
¼ teaspoon cinnamon
zest and juice from 1 lemon

Heat a sauté pan and add all of the ingredients at once. Cover and cook 3-6 minutes shaking and moving the apple pieces about. Continue cooking and stirring occasionally until they are tender tested by a fork. Set aside.

Crumble

¾ cup all-purpose flour
6 tablespoons butter
2 tablespoons dark brown sugar
¼ teaspoon cinnamon

Cut together as you would for a pie dough. The mixture should be crumbly, add a few sprinkles of water to get lumpy bits. Set aside.

Cake

15 tablespoons butter
¼ cup +2 tablespoons organic sugar or regular sugar
¼ cup +2 tablespoons dark brown sugar
2 eggs
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon cinnamon
½ teaspoon salt
1 ½ teaspoons baking powder
¾ cup ground pecans

2 tablespoons dark brown sugar
¼ teaspoon cinnamon

Mix together the butter, sugar, and dark brown sugar, 3-4 minutes in a mixer or 5 minutes by hand. Add the 2 eggs and beat well. It may look curdled but do not worry.

Add the flour, cinnamon, salt, baking powder, and pecans, and mix well.

Smear the cake pan with butter or spray with a neutral oil. Line the bottom of the pan with parchment-optional.

To the cake pan add the cake mixture. Top with the apple mixture, then the crumble.

Mix together the brown sugar and cinnamon. Sprinkle over the top of the cake.

Bake 30-45 minutes or until a toothpick tester comes out clean.

NOTE: You can substitute ripe pears for the apples.

About Cindy Pawlcyn

Cindy Pawlcyn has pioneered fresh, local, seasonal, sustainable wine-country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983. She is the founder/owner of two of Napa Valley’s most beloved restaurants – Mustards Grill and Cindy’s Backstreet Kitchen – and is Culinary Partner at the Monterey Bay Aquarium