Thursday, November 19, 2009

Buttery Apple Loaf Cake



1 cup all-purpose flour

1/2 cup packed light-brown sugar

1/2 cup butter, melted

2 teaspoons ground cinnamon


2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup butter, melted

1/2 cup 1% low-fat milk

2 medium granny smith apples, peeled, halved, cored and cut in 1/2-in . dice


1Heat oven to 350°F Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.

2Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.

3Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.

4Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.

5Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.

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