APPLE BREAD
Apple Bread - or Apple Loaf Cake - is a delicious moist Apple dessert perfect for Fall season.Loaded with shredded apples and cinnamon, you can store it for many days at room temperature and it will always rest soft! Quick and easy to prepare, you need few simple ingredients and only a bowl and a whisk: no electric mixer is required.It's simply amazing served slightly warm with vanilla ice cream and caramel on top!
Ingredients
Apple Bread
- 120 g (1/2 cup) milk room temperature (or buttermilk: in this case skip vinegar)
- 1/2 tbsp vinegar or lemon juice. Skip vinegar/lemon juice if you use buttermilk
- 300 g (2+1/2 cups) all purpose flour
- 150 g (3/4 cups) brown sugar
- 5 g (1+1/4 tsp) baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon powder
- 2 (250 g) apples, peeled, cored and shredded
- Some lemon juice to drizzle the shredded apples and prevent oxidation
- 90 g (1/2 cup) vegetable oil
- 2 eggs room temperature
- 1 tsp vanilla extract
Topping
- 15 g (1 tbsp) granulated white sugar
- 1/4 tsp cinnamon powder
- 35 g (4 tbsp) powdered sugar
- Few drops of water for the glaze
Instructions
- Mix milk and vinegar in a large pitcher and let it rest for 10 minutes: it will curdle a bit.
- In a large bowl sift together flour, sugar, baking powder, baking soda, cinnamon and mix until well combined. Set aside.
- Peel the apples and shred using the larger wholes of a grater.
- Drizzle the shredded apples with some lemon juice to prevent oxidation. Set aside.
- Add vegetable oil and the eggs into the milk mix and mix until well combined.
- Gradually incorporate the milk mix and vanilla extract into the flour mix. Mix until combined and do NOT overmix!
- Add the shredded apples with all their juice and fold with a spatula until well combined.
- Place the batter into a grased, floured and bottom lined 1kg-2pounds (26cm-10inch long) loaf cake pan.
- Mix together granulated white sugar, 1/4 tsp cinnamon and sprinkle on top of the cake.
- Score a line at the center of the cake using a buttered chef knife.
- Bake in preheated oven (no fan, upper+lower heat) at 180°C-250°F for about 55 minutes or until a toothpick comes out clean. Cover the cake with aluminium foil after about 30 minutes to prevent burnt.
- Cool down slightly the cake for 10 minutes before unmold it, then cool down completely onto a wire rack.
- Mix the powdered sugar with few drops of water to get a thick glaze, then drizzle on top of the cooled down cake.
- It's delicious served slighlty warm with some vanilla ice cream and caramel on top!
Video
Notes
Store at room temperature wrapped in plastic wrap for up to 1 week.
Store in freezer - I suggest to freeze single slices - for 3 months.