From the forum:
Imperial
The recipe calls it a 'brown sugar crumb' topping but that's not how mine came out!
Note it asks for a 10'' tin. I used a rather shallow 9'' one and it was too small! When I poured the topping off it just dripped over the sides of the tin - so you need a bigger/deeper one so the sauce can run down the INSIDE of the tin and soak in.
INGREDIENTS:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 3 cups chopped apples, such as Rome Beauty
- 1 cup chopped walnuts
- 2 teaspoons vanilla
- Brown sugar topping, below
PREPARATION:
Sift together the flour, baking soda, salt, and cinnamon; set aside. Beat eggs; add sugar and oil and beat for 3 minutes. Gradually stir in sifted dry ingredients. Fold in apples, walnuts, and vanilla.
Pour batter into a greased and floured 10-inch tube pan and bake at 350° for 1 hour and 15 minutes. Pour topping over the cake as soon as it comes out of the oven. Let cool, loosen sides, invert on a plate, then invert on another plate, topping-side up.
Topping
- 1 cup light brown sugar, firmly packed
- 1/4 cup milk
- 1/2 cup (1 stick) butter
Combine topping ingredients in a saucepan. Bring to a full boil and boil for 3 minutes. Pour over cake right out of the oven.
Metric
INGREDIENTS:
- 411 grams plain flour
- 6 grams bicarbonate of soda
- 2 grams salt
- 5 grams cinnamon
- 150 grams eggs (3 large)
- 400 grams sugar
- 320 grams vegetable oil
- 9 grams vanilla extract
- 450 grams cooking apples, cored, peeled and roughly chopped
- 300 grams walnuts, roughly chopped
For the brown sugar topping:
- 230 grams soft light brown sugar
- 57 grams milk
- 115 grams butter
PREPARATION:
Scale or measure all ingredients.
Sift together the dry ingredients; set aside. Whisk together all the wet ingredients, including the sugar. Add the wet ingredients to the dry ingredients and stir just until batter comes together; do not mix smooth. Fold in apples and walnuts.
For the topping: Melt the butter in a saucepan over medium heat. Add the sugar and milk and whisk until the sugar is dissolved. Cook, whisking occasionally, until the mixture has thickened, 3 to 5 minutes.
Pour batter into a greased and floured 10-inch tube pan (see note below) and bake at 180°C (350°F), Gas Mark 4, for 1 hour and 15 minutes or until a knife blade comes out clean when inserted into the cake. Remove to a cooling rack and immediately pour the brown sugar topping over the cake. Cool completely before placing a plate on top of the pan and carefully inverting it; remove pan, place a second plate on top of the cake and invert it once again.
Note: A 10" tube pan (http://tinyurl.com/jrzsh) holds 16 US cups. Here are some possible alternatives:
3 (9 inch) round cake pans
2 (9x5 inch) loaf pans
2 (8 inch) square baking dishes
2 (9 inch) square baking dishes
