|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 3g||11%|
|Total Sugars 45g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super easy fritter-inspired bread is a wonderful alternative to a cake or apple pie and a great way to use up a glut of fall apples. The best apples are those meant for baking or a crisp Granny Smith, which will hold their shape during baking. Softer types of apples will break down during baking, losing their texture, but will still taste good.
Serve the loaf as part of an afternoon tea, as a sweet snack, or try it for breakfast. It packs nicely, making it a welcome addition to any fall potluck or gathering.
2 large baking or crisp eating apples
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup butter
2/3 cup light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup, plus 3 tablespoons whole milk
1/2 cup powdered sugar
Gather the ingredients. Preheat the oven to 350 F.
Line a 9 x 5-inch loaf tin with a baking paper liner or spray with non-stick spray.
Peel, core, and roughly chop the apples. Mix the granulated sugar and cinnamon together and set to one side.
In a stand mixer or using an electric hand mixer, cream the butter and brown sugar together until light, creamy, and pale in color.
With the mixer or electric whisk still running, add the eggs one at a time and mix thoroughly. Sift the flour and baking powder together into the bowl and mix slowly until fully incorporated. Finally, add the vanilla extract and 1/2 cup of the milk and mix again. The batter will be loose and creamy.
Put half of the batter into the loaf tin, cover with a generous layer of apples, and sprinkle over half of the sugar and cinnamon. Repeat, adding the rest of of batter followed by the remaining apples and then the rest of the sugar and cinnamon.
Bake in the center of the preheated oven for 45 minutes until golden brown and risen. Check the cake is cooked by inserting a small metal skewer which should come out clean. If not, cook for another 10 minutes and test again.
Place on a wire cooling rack and leave to cool for 15 minutes. Remove from the tin and leave until completely cooled.
Make the glaze by mixing the powdered sugar and the 3 remaining tablespoons of milk in a bowl.
Once the cake is cooled, using a piping bag or spoon to drizzle with the glaze. Serve the cake in thick slices.