Thursday, September 22, 2011

Apple Crumble Loaf

Oddly enough I am so excited for fall. Sweaters and scarfs and boots, oh my. And apple picking. And pumpkin patches. And the changing trees, campus becomes so pretty! And pumpkin lattes. Sorry mom, all my SUperfood card money will be gone from pumpkin lattes, everyday.

Apple Crumble Loaf
source: Sweet Twist of Blogging

1/2 cup all-purpose flour
1/2 cup rolled oats
1⁄2 cup packed light-brown sugar
1⁄2 cup butter, melted
2 tsp ground cinnamon

2 medium apples, peeled, cored and cut into 1/2 inch peices
1/2 tsp cinnamon
2 tbsp granulated sugar.

2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1⁄2 tsp salt
2 large eggs
1 stick (1⁄2 cup) butter, melted and cooled
1⁄2 cup skim milk

1. Heat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with non stick spray.
2. Make the Streusel: Put all ingredients in a medium bowl and stir with a fork until crumbly.
3. Toss the apples with 1/2 tsp cinnamon and 2 tbsp granulated sugar.
4. Make the cake: Combine dry ingredients in a large bowl and stir together.
5. Add eggs in a medium bowl and whisk together. Whisk in butter and milk. Add to flour mixture and fold just until dry ingredients are moistened. Spoon half into prepared pan; spread to cover bottom.
6. Sprinkle with half the apples, then top with half the Streusel. Add remaining batter on top of the streusel, spreading to cover. Sprinkle the remaining apples, then the remaining Streusel.
7. Bake 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
8. Run a knife around sides; invert cake onto rack to turn cake out and then revert right side up. Let cool completely. Store tightly covered up to 1 day at room temperature or 4 days in the fridge.

 The only way I would eat apples as a child. I had to stop myself from eating the whole bowl last night.

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