Recipes and Ruminations of a Freelance Eater

Recipes and Ruminations of a Freelance Eater

Apple Cinnamon Loaf

I’ve had this recipe pinned to my kitchen cork board for weeks, waiting for appropriate weather for a cinnamon apple loaf. I got sick of waiting. So I grabbed a couple of apples from the fruit bowl and got busy. Seeing as the ingredients are all pretty standard, I didn’t honestly think the recipe would be all that exciting, but the results were pretty fantastic. The way the cake is put together means you get swirls of cinnamon and juicy pieces of apple and cake is soft and buttery. In my school-holiday daze I forgot to glaze the cake but it doesn’t matter because it’s amazing without it.
I have several excellent apple cake recipes, and I will definitely be adding this one to my collection. It’s worth the faffing about with the layers of batter and apple and sugar. I baked this yesterday and it’s more than half way gone. I got this recipe from the Cookies and Cups blog who regularly posts mouth-watering recipes and photos on Instagram.
Ingredients:
1/3 cup light brown sugar
2 teaspoons cinnamon, divided
2 medium Granny Smith apples, peeled and diced
2/3 cup, plus 2 tablespoons white sugar, divided
1/2 cup butter, room temperature
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 cup milk
Glaze:
1/2 cup powdered sugar
1 tablespoon milk

OVEN at 180C

Method:

  1. Coat a loaf pan with baking spray and line with parchment paper.
  2. Prepare cinnamon sugar mixture by combining brown sugar with 1 teaspoon of cinnamon and mixing well.
  3. Prepare apple mixture by combining apples with 2 tablespoons white sugar and remaining 1 teaspoon of cinnamon and mix until well combined.
  4. In the mixer bowl cream the butter and 2/3 cup sugar on medium speed for 2 minutes. Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
  5. Turn mixer to low and add in the flour and baking powder do a minor mix, and then add in the milk and mix until just combined. Don’t over-mix.
  6. Pour half of the batter into the prepared pan. Distribute half of the apple mixture on top of the batter. Sprinkle half of the cinnamon-sugar mixture over the apples. Using the end of a dull knife, gently swirl the brown sugar mixture and the apples into the batter. Pour remaining batter into the pan, followed by the remaining apple mixture and remaining cinnamon-sugar mixture. Again, gently swirl the sugar and apple mixture into the batter.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes.
  8. To make the glaze, whisk together powdered sugar and milk until well combined. Drizzle over bread.

 



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