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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