Apple Cinnamon Loaf

What a strange winter this has been. Last week we neared 60° and yesterday we had our first official snowfall of the season in North Carolina. We only got a dusting, but for this area that’s a big deal. Schools closed; the grocery stores were packed. Of course, down here they don’t have the heavy equipment required to properly clear the roads. A local told us; “You can always tell a northerner, they run out and buy a shovel, while the southerner just waits for the sun to melt it.” So, while we are waiting for the snow to melt, I decided to make a comforting snack to accompany a nice hot cup of coffee. This quick and easy Apple Cinnamon Loaf tastes just like a coffee cake. Packed with apples and cinnamon, it has great flavor, yet it’s light and moist in texture. This is one of those perfect “anytime” snack cakes. I made this loaf yesterday and most of it is gone already. It’s a definite winner! I know I’ll be making it again and again.

Preheat oven to 350° F. Grease and flour a loaf pan (or spray with Baker’s Joy).

In small bowl, mix together brown sugar and cinnamon.

In large bowl, cream together white sugar and butter using an electric mixer until smooth and creamy. Beat in eggs, one at a time, until incorporated. Add vanilla extract, and mix to blend.

In another bowl, combine flour, baking powder and salt. 

Slowly add to creamed butter mixture. Mix milk into batter until smooth.

Pour half the batter in prepared loaf pan. Next, add half of the brown sugar and cinnamon mixture. Using a toothpick, lightly swirl brown sugar mixture through batter.

Top with a little more than half of the chopped apples. Lightly pat apple mixture into batter. 

Pour remaining batter over apple layer. Top with remaining apple and brown sugar cinnamon mixture. Lightly pat apples into batter. Using a toothpick, lightly swirl brown sugar mixture through apples. Don't swirl too much, or you will shift the apples.

Bake for 50 to 60 minutes, or until top springs back when touched. A toothpick test doesn’t work as well because of all the moisture of the apples. 

Cool completely, on a wire rack. If you try to remove the loaf from the pan too early, it will fall apart. It is very moist and will require longer to cool.

I cut the first piece a little too soon; and it fell apart. But, you can see how incredibly moist this cake really is. Resist the temptation to cut it too soon (if you can).

APPLE CINNAMON LOAF
Source: justapinch.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/3 cup brown sugar (not packed)
• 1 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1-1/2 apples, peeled and chopped (sweet apples, not tart)

DIRECTIONS:

1. Preheat oven to 350° F. Grease and flour a loaf pan (or spray with Baker’s Joy).
2. In small bowl, mix together brown sugar and cinnamon.
3. In large bowl, cream together white sugar and butter using an electric mixer until smooth and creamy.
    Beat in eggs, one at a time, until incorporated. Add vanilla extract, and mix to blend.
4. In another bowl, combine flour, baking powder and salt. Slowly add to creamed butter mixture. Mix
    milk into batter until smooth.
5. Pour half the batter in prepared loaf pan. Next, add half of the brown sugar and cinnamon mixture.
    Using a toothpick, lightly swirl brown sugar mixture through batter. Top with a little more than half of
    the chopped apples. Lightly pat apple mixture into batter.
6. Pour remaining batter over apple layer. Top with remaining apple and brown sugar cinnamon
    mixture. Lightly pat apples into batter. Using a toothpick, lightly swirl brown sugar mixture through
    apples.
7. Bake for 50 to 60 minutes, or until golden brown and top springs back when touched. A toothpick test
    doesn’t work as well because of all the moisture of the apples.