Wednesday, October 24, 2012

Chunky Apple Raisin Bread


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!

Enjoy!

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9 comments:

Joanne said...

Hey, if we call it a bread then I can eat it for breakfast without ANY guilt! Win.

rain said...

how long do you think this will last in the freezer? and how do you thaw it? (planning on stocking up on stews, soups, breads for upcoming baby)

Stacey Snacks said...

Rain
You can freeze this for six months wrapped in wax paper and theni foil and then a Ziploc bag

Thaw it on the table for a few hours it will be perfect it's a great freezer cake
good luck!

Ginny said...

This is heaven. My two boys (12 years) and husband, but especially the boys, loved it. I really enjoyed how easy it was, easier than apple pie! Thanks so much.

Ciao Chow Linda said...

This is perfect for the fall and I'll be making this along with another apple cake you posted last year that I make as muffins.

Proud Italian Cook said...

Stace, I made this last night, this might be replacing your date nut for a while, loved it! xox

jp said...

Stacey,made this last night so easy sooo
GOOD. Making again today to bring to a party. Going to try adding walnuts, simply because i love them.
Thanks again,
Joan in FL and missing NY bread, pizza, etc.

Anonymous said...

Holy Moly.
Made this cake last night and used the raisins, like you said. Did icing. Best apple cake to date. Thank you for your great recipes.

Anonymous said...

Great recipe! Made this the other night for my book club. My husband and son loved it and wanted to make sure I didn't take it all to the meeting. Luckily I had leftovers. Very easy to make and delish. Mary