Apple and pecan crumble cake and a Jazz apple Giveaway

Autumn and Winter means that fruits like oranges, lemons and apples are in season. Mister and myself are a lover of fruits. I feel that is an Asian thing to have fruits after dinner. In summer, fruits after dinner are usually watermelons, mangoes, papaya, various stone fruits and the occasional pineapple and strawberries. Mid autumn and very much into winter, I love having oranges, mandarins, apples and pears. This year it is no different. Seasonal apples are starting to pop up in farmers market and also supermarkets around Australia.

Jazz apples

Jazz apples

I really like the crunch and sweetness and that touch of tartness of the Jazz apple. To me, it means it works well in desserts and also to have it as it is. Or even in salads!

The mixture is really thick like caramel. I used super dark brown sugar but you can just use normal brown sugar.

This is a rather big cake and can feed many. It is also quite dense but worked so well with thickened cream or a big scoop of vanilla ice cream or with both :)

apple and pecan crumble cake

apple and pecan crumble cake

Or just a slice by itself. I do prefer it this way and it works well in room temperature. There is no need to warm it up in the oven or microwave.

A slice of apple and pecan crumble cake

A slice of apple and pecan crumble cake

It is good to know that the Jazz Apples 2011 are grown in Batlow (NSW), Huon Valley (TAS), Adelaide Hills (SA), Stanthorpe (QLD), Manjimup (WA), Northern Tasmania and Southern Victoria. These Australian grown Jazz Apples are now available in most major supermarkets and food retailers in VIC, NSW and QLD and will be arriving in SA & WA in mid May.

I will love to know what you think of these apples when you try them. Drop me a note :)


Apple and pecan crumble cake

  • 300g plain flour
  • 300g brown sugar
  • 1tsp of bicarbonate soda
  • 1tsp of salt
  • 4 Jazz apples, peeled, cored and cut into very small size chunks
  • 1tbsp of good quality cocoa powder
  • 110g of roasted pecans, roughly chopped
  • 1 cup of extra virgin olive oil
  • 3 eggs
  • 11/2 tsp of vanilla extract
  • 1tbsp of icing sugar
  • Icing sugar for dusting (optional)

Crumble topping

  • 75g plain flour
  • 1tsp of ground cinnamon
  • 55g of firmly packed brown or dark brown sugar
  • 60g of cold unsalted butter, cut into small chunks
  • 45g of coarsely chopped pecans


  1. Preheat oven to 180C. Butter and flour a 26cm bundt tin. You can use a small version but cooking time will have to be varied and monitored. Set aside the tin
  2. Prepare the crumble first. Put the flour, cinnamon, brown or dark brown sugar into a food processor and whiz them together just to mix. Scatter the butter over the top and whiz until the mixture resembles coarse bread crumbs. Add the pecans and then just pulse a few times to mix it all together. Set aside
  3. Now for the cake. Put the flour, sugar, bicarbonate soda, salt and cinnamon into a food processor and whiz together for about 30secs. Put the apples and pecans in another bowl, sprinkle the cocoa powder, a tablespoon of icing sugar and a couple of tablespoons of flour. Toss to mix. Set aside
  4. In another bowl, whisk the eggs, oils and vanilla extract. Tip the flour mixture into the wet mixture and still until they are all combined. Mix in the apples and pecans. Do not worry if the batter does not seem enough to cover the apple and pecan mixture.
  5. Scoop the batter into a bundt tin and spread it out as evenly as you can. Scatter the crumble mixture evenly over the top and shake the tin a little
  6. Bake for 50-55 minutes or until a fine skewer inserted into the cake comes out clean. Cool the cake in the tin on the rack for 10mins. Invert it onto a flat plate and then over turn again onto the rack so that the crumble side is facing upwards. Leave to cool completely
  7. To serve, dust the cake with icing sugar or just serve with some vanilla ice cream. This cake stores well for a few days at room temperature in a airtight container or you can freeze it for a couple of weeks


Many thanks to the people from Jazz Apples, THREE of my readers (Australian residents only) will be able to WIN:

  1. One pack of 6 apples
  2. $150 worth of Woolsworth Voucher

All you have to do is leave a comment on this blog. Competition will end midnight AEST 16th of May, 2011. It is only open to residents within Australia. Good luck guys!