14 hours ago
Wednesday, October 24, 2012
I knew I would get your attention if I called this a "bread".
Since it is baked in a loaf pan, it is just disguised as a bread, but is really a cake. Sorry, another apple cake for you to bake.
This is delicious, and my kind of cake. It's in my top 5 apple cakes of all time, why don't I make it more often?
I adore loaf cakes, you can cut a thin slice and have it anytime of day with tea or coffee in the afternoon, or a late night snack. Icing optional and loaf cakes freeze beautifully wrapped in wax paper and foil.
Why am I justifying this cake to you? Just bake it, it's delicious and so easy.
Chunky Apple Raisin Loaf (CAKE!) (adapted from Memoirs of a Home Cook):
2 large apples, peeled, cored and cut into 1" dice (I used Granny Smith)
1 stick (1/2 cup) butter, melted
1 cup sugar
1 egg, beaten
1/4 cup dark raisins, plumped up in hot water & drained
zest of a lemon
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups flour
1 tsp baking soda
pinch of salt
Mix the diced apples with the sugar and butter, then add the lemon zest, raisins, vanilla, spices and beaten egg.
In a separate bowl, mix the flour, baking soda and salt.
Add the flour mixture to the apple mixture and stir with a wooden spoon. The batter will be thick and fragrant.
With a rubber spatula, spoon the batter into a 9" loaf pan that has been lined with parchment paper for easy lift out.
Bake 53 minutes to 1 hour at 350F, and then cool in pan a few minutes before unmolding and transferring to a wire rack to completely cool.
You can leave this loaf naked, sprinkle with confectioners sugar, or make a glaze, like I did, with 1/2 cup of confectioners sugar and a tbsp of lemon juice (drizzle on when cake is still hot out of the oven....the icing will harden).
Best eaten the day after baking.
I LOVE THIS LOAF!