Sunday, May 01, 2005

Buttery Apple Loaf Cake

Buttery Apple Loaf Cake (Adapted from BBCL - Funnybone)

For the topping

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup packed brown sugar
8 tablespoons butter, melted
2 teaspoons cinnamon

For the batter

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 tsp salt
2 large eggs, lightly beaten
8 tablespoons butter, melted
1/2 cup milk
1 3/4 cups peeled and diced tart apples

Preheat oven to 350

For the topping

In a medium bowl, mix together flours, sugar, butter and cinnamon until crumbly.

For the batter

In a large bowl, whisk together flours, sugar, baking powder and salt.

In a medium bowl, whisk together eggs, melted butter and milk. Add to the dry ingredients and mix just until moistened.

Place half of the batter into a 9 x 5" loaf pan coated with nonstick spray. Cover the top with half of the apples and half of the topping mixture. Place the remaining batter on top and spread to cover. Scatter with another half of the topping mixture, the remaining apples and finish with the leftover topping.

Bake until golden and a toothpick placed in the center comes out mostly clean - about 70-80 minutes. Remove and place on a wire rack. Let cool in the pan for 10 minutes and then carefully remove. Let cool completely.

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6 comments:

  1. hi there, can i replace whole wheat pastry flour with ap flour?

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  2. This is so delicious! I've never made a coffe cake where I actually liked the cake without the crumble topping just as much as with. And it is super easy! Anything with melted butter is pretty awesome because you don't have to do anything more than stir. No creaming, no waiting for the butter to get to the right temperature...

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  3. Racheal - Awesome! Thanks for trying out the recipe.

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  4. Just wanted to ask if this will freeze well? I’m going to give this to my relatives up in the highlands and it will take me about 6-7 hours to get there. Is this transpo-friendly without the refrigeration? My only concern is that it might spoil right away. Please email me the answer :) upon dozens of recipe in the net, I chose yours to do :)

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  5. Lianne - I made this the day before I served it and it stayed fresh. I don't see why you couldn't freeze it thought if you wanted - the topping may soften a bit though.

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