Food Friday- Apple Crumble Loaf

 

I've been so excited about doing some fall baking and finally got my chance this week.  I had a bowl full of apples, so I went to Pinterest to see what recipes I could find.  This one does not disappoint.  Although, when I was making it, the streusel didn't seem to come out quite right, but in the end it tasted fine.  It's a wonderful, moist cake that's not overwhelmingly sweet.  And just let me tell you...Publix has some special apple pie ice cream and I put some of it on this cake.  OMG (ok... I hate saying that but there's nothing else to say!).  The original recipe can be found here on Sweet Twist of Blogging (btw, she has other amazing recipes on her blog that I'm going to have to try).  I hope you'll try it! 

 

INGREDIENTS:

Streusel 

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1⁄2 cup packed light-brown sugar
• 1⁄2 cup butter, melted
• 2 tsp ground cinnamon

Apples

• 2 medium apples, peeled, cored and cut into 1/2 inch pieces
• 1/2 tsp cinnamon
• 2 tbsp granulated sugar. 

Cake

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1⁄2 tsp salt
• 2 large eggs
• 1 stick (1⁄2 cup) butter, melted and cooled
• 1⁄2 cup skim milk

INSTRUCTIONS:

1) Heat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with non stick spray.
2) Make the Streusel: Put all ingredients in a medium bowl and stir with a fork until crumbly.

3) Toss the apples with 1/2 tsp cinnamon and 2 tbsp granulated sugar

4) Make the cake: Combine dry ingredients in a large bowl and stir together.

5) Add eggs in a medium bowl and whisk together. Whisk in butter and milk. Add to flour mixture and fold just until dry ingredients are moistened. Spoon half into prepared pan; spread to cover bottom.
6) Sprinkle with half the apples, then top with half the Streusel. Add remaining batter on top of the streusel, spreading to cover. Sprinkle the remaining apples, then the remaining Streusel.

7) Bake 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack to turn cake out and then revert right side up. Let cool completely. Store tightly covered up to 1 day at room temperature or 4 days in the fridge.