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Apple crumble pound cake

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the apple pound cake:
  • 3 C (13.22 oz) (375 gr) all purpouse flour
  • 1 1/2 tsp (0.26 oz) (7.5 gr) baking soda
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 1 tsp cinnamon powder
  • 5 apples, medium size, red of about 140 gr each
  • 5 eggs, medium
  • 3/4 C (5.30 oz) (150 gr) white sugar
  • 1/2 C (3.50 oz) (100 gr) brown sugar
  • 1 C (4.75 fl oz) (240 ml) vegetable oil, soft flavored (sunflower, corn)
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 1/4 tsp (0.04 fl oz) (1.2 ml) almond extract (optional)
For the crumble:
  • 4 tbsp (1.13 oz) (32 gr) all purpouse flour
  • 4 tbsp (2.11 oz) (60 gr) brown sugar
  • Pinch of salt
  • 1/2 tsp cinnamon powder
  • 3 tbsp (1.60 oz) (45 gr) unsalted butter, cold and cut into small cubes
  • 3 tbsp nuts, pecan or castile, cut into small chunks (optional)
For the glaze:
  • 1/2 C (2.15 oz) (61 gr) confectioners sugar
  • 2 tsp (0.33 fl oz) (10 ml) maple syrup
  • 2 tsp (0.33 fl oz) (10 ml) water

Method
 

For the crumble:
  1. Add all ingredients to a medium bowl. Mix using a fork or your fingers until you have a crumbly, lumpy mixture. Set aside in the fridge until needed.
For the apple pound cake:
  1. Preheat the oven to 356º F (180° C). Use some butter to grease a pound cake pan with and put some parchment paper in it to make sure nothing sticks. It should be a pan with tall walls and measure about 9 x 4.75 inches (23 x 12 cm).
  2. In a medium bowl, sift the flour with the baking soda, salt and cinnamon powder. Mix with a spoon so that the ingredients are integrated.
  3. Peel the apples with a potato peeler and then grate them to a fine texture. Set aside until needed.
  4. Separately, in a large bowl mix the eggs with the two types of sugar, oil, vanilla extract and the almond extract. Beat with a hand whisk for 2 minutes until the mixture is slightly fluffy.
  5. Mix in the flour in three separate additions, beating for a maximum of 20 seconds after each addition, just until the ingredients are integrated and to avoid over beating. Finally, add the grated apples and beat just until they are integrated.
  6. Carefully pour the mixture into the pan and place the crumble on top, trying to spread it evenly over the entire surface. Bake at 356º F (180° C) for approximately 1 hour until it is golden brown and a wooden toothpick comes out clean when inserted.
  7. Once ready, take it out of the oven and let it cool down for 10 minutes. Then carefully turn it out and let it cool down completely on a wire rack before decorating with the glaze.
For the glaze:
  1. In a medium bowl, mix the powdered sugar with the maple syrup and water using a fork for a few seconds until a glaze forms that is neither too thick nor too runny.
  2. When the pound cake has completely cooled, drizzle some of the glaze on top, as much as desired.

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