The Times - Serving Waitsburg, Dayton and the Touchet Valley

Who doesn’t like an apple fritter? As I mentioned, I wanted to make it first. Well, the loaf is half gone!!!! Thank goodness I have an in-house taster. 

I saw a recipe come to my email for a salad using baked beets, avocado, tomatoes, red onion, and blue cheese. I do want to try this also, but after the brussels sprouts recipe I thought I’d put something sweet in. It’s a keeper.

INGREDIENTS:

⅓ c. light brown sugar

2 tsp. cinnamon (divided)

2 med. Granny Smith apples, peeled and diced

⅔ c. sugar plus 2 Tbsp. (divided)

½ c. salted butter, room temperature

2 eggs

2 tsp. vanilla extract

1 ½ c. all purpose flour

2 tsp. baking powder

½ c. milk

DIRECTIONS:

Preheat oven to 350°. Coat a 9 x 5 inch loaf pan with baking spray. Line the bottom and up the short sides with parchment paper. Spray again. (I think this is overkill!!)

Prepare cinnamon sugar mixture by combining brown sugar with 1 teaspoon cinnamon and mixing well. Set side.

Prepare apple mixture by combining apples with 2 tablespoons granulated sugar and remaining 1 teaspoon of cinnamon and mix until well combined. Set side.

Combine butter and ⅔ cup sugar on medium speed for 2 minutes. Add in the eggs, one at a time and vanilla and mix until blended.

On low speed, add in the flour and baking powder until incorporated. Add in the milk and mix until just combined. Don’t over mix.

Pour half of the batter into the prepared pan. Distribute half of the apple mixture on top of the batter. Sprinkle half of the cinnamon-sugar mixture over the apples. Using the end of a dull knife, gently swirl the brown sugar mixture and the apples into the batter. Pour remaining batter into the pan, followed by the remaining apple mixture and remaining cinnamon-sugar mixture. Again, gently swirl the sugar and apple mixture into the batter, if needed, press the apples into the batter.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely.

To make the glaze, whisk together powdered sugar and milk until well combined. Drizzle over bread.

MY NOTES:

I used Honeycrisp apples. Not that it makes a lot of difference, but I had to bake a little long and it might be because the apples had a lot of juice in them.

I only used parchment paper on the bottom, which seemed to work fine.

Although the recipe doesn’t say to do so, I always alternate adding the milk with the dry ingredients.

I didn’t measure the powdered sugar and milk for the glaze, so I had some left over. I added more powdered sugar, a bit of vanilla, a bit of butter, to make it thicker, and put in on graham crackers!!

ENJOY! 

Recipe from My Little Pony Baking book