Ingredients for Buttery Apple Loaf
- 2 cups (250g) all-purpose flour
- Brown Sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (113g) unsalted butter, melted
- Granny Smith Apple
- Self Rising Flour
- 2 large eggs
- 1 cup (240ml) milk
- 1 1/2 cups (300g) granulated sugar
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How to Make Buttery Apple Loaf
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Make the strudel topping: In a medium bowl, combine flour, brown sugar, nuts, and cold butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Set aside 1/2 cup of the strudel topping.
- In a large bowl, lightly beat eggs with a fork.
- Stir in melted butter and milk.
- In a separate bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not overmix.
- Layer half of the batter in the prepared loaf pan. Top with half of the apples and half of the remaining strudel topping. Repeat layers.
- Sprinkle the reserved 1/2 cup of strudel topping evenly over the top.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Optional: Serve with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
209 g
Sugar
1107g
Fat
615g
Carbs
191g
