Apple Bread w/ Sugar & Cinnamon Topping Recipe
Beauty radiates from the inside out. That's what I always say. You know what I'm talking about. An hour stuck in a broken down elevator with the most beautiful specimen you've ever laid eyes on and one that wasn't so fetching at first glance could leave you feeling exactly the opposite once the repairman has done his job. There's been many a time when someone opened their mouth and instantly turned ugly. But there has been an equal amount of times when someone has opened their minds and transformed to stunning. The same thing can be said for many things. This bread included.
When it bakes, it doesn't rise and form a dome like you may expect. Nope. Instead that awesome topping you've covered the batter with sort of buckles into the center. The bread itself is laced with apples and spice with little nutty surprises...and it is oh, so moist. The crust on the top is crunchy and crumbly and absolutely blissful. I would definitely choose to spend time with it. As a matter of fact, I ♥ it. I wanted to slink off into a secluded corner and be naughty with it. Wrap it up in a towel and share the beauty next time you go visit a friend.
w/ Sugar and Cinnamon Topping
yield: 1 loaf (~10-12 slices)
scant ¾ c. sugar
¼ lb. + 3 Tbs. (11 Tbs. total) butter, at room temp.
2 large eggs, at room temp.
- 1 tsp. pure vanilla extract
- 1 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. ground cardamom
- ½ tsp. ground cinnamon
- pinch fine sea salt
- ~2 apples, unpeeled & grated (I wound up w/ about1¾ c.)
- 2/3 c. walnuts, toasted & finely chopped
- 2/3 c. walnuts, finely chopped
- 1/3 c. lightly packed brown sugar
- 1 tsp. ground cinnamon
Preheat oven to 350° F. Now, you could butter and flour a loaf pan, but personally, I like to line it with a long piece of foil (at least double the size of the pan) like I do with my banana bread. Carefully push the center of it into the corners and smooth out the bottom and sides. The flaps that are left on either side can be folded over the top during baking if it starts to get too brown, but isn't done yet. Plus...and this is the most important part...instead of having to tip the bread out of the pan, you can simply grab the flaps and lift it out. This way you don't lose any of the gorgeous crumbly topping. And believe me, you want want to let any of it go once you taste it!
Okay. So now, simply cream the butter and sugar until fluffy. Beat in the eggs and vanilla. Sift all of the dry ingredients right into the bowl and mix them until just combined. Stir in the grated apples and walnuts. Pour and scrape the mixture into your prepared pan. Combine all of the topping ingredients together and then scatter them as evenly as you can over the top of the batter. Slide into the preheated oven and bake for ~45 minutes. Warning: your house will smell heavenly! Check the bread after 30 minutes or so and cover the top with foil if it seems to be getting too brown. It is finished when the top is crusty and a toothpick inserted in the center comes out clean.
Let cool slightly and then, simply lift your bread effortlessly out of the pan using the foil flaps. Unless you decided to be a rebel and do it without the foil. In that case, tip it out.
I am also sharing this post with: