Description
Indulge in the perfect blend of sweet apples and warm cinnamon with our delicious Apple and Cinnamon Slice recipe. Learn how to bake this tasty treat today!
Ingredients
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground nutmeg
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) unsweetened applesauce, at room temperature*
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
Instructions
- Position the oven rack just below the center and set the oven to preheat at 350°F (177°C). Lightly coat a 9×5-inch loaf tin with nonstick spray.
- Combine the apple chunks, brown sugar, and cinnamon in a bowl and mix well. Put this mixture aside.
- In a large mixing bowl, blend the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set this mixture aside. Using either a handheld or stand mixer with a paddle or whisk attachment, cream the butter and granulated sugar together on a high setting until the mixture becomes smooth and fluffy, which will take roughly 2 minutes.
- Introduce the eggs and mix at medium speed until everything is well incorporated. Occasionally, scrape down the bowl’s sides and bottom as necessary.
- Add the applesauce and vanilla extract, mixing on medium speed until the mixture is well blended. The texture may appear uneven and curdled, which is expected.
- Gradually combine the dry and wet mixtures by pouring the dry ingredients into the wet ones, keeping the mixer on a low setting, and slowly adding the milk as you mix. Mix until just combined, avoiding overmixing. You might need to use a whisk by hand to ensure no lumps remain at the bottom of the bowl. The batter will have a sticky and slightly thick consistency, yielding about 3 cups.
- Pour roughly half of the batter into the base of the greased loaf tin, spreading it evenly.
- Evenly distribute the apple mixture, including any leftover cinnamon and brown sugar syrup, over the batter.
- Top with the remaining batter, ensuring you scrape out every bit from the bowl. Use a knife to create a swirl through the center of the batter in the loaf tin.
- Place in the oven and bake for 60-75 minutes, loosely covering the top with aluminum foil after 30 minutes to prevent excessive browning. Since this is a dense loaf, it may require more time; this is normal. Check for doneness at 60 minutes by inserting a toothpick into the loaf’s center; it should come out clean. My loaf typically takes about 70 minutes.
- Once baked, take the loaf out of the oven and let it cool fully in the tin on a wire rack.
- After the bread has cooled, or is nearly cooled, slice it and serve. Avoid slicing while the bread is warm, as it will crumble.
- Store the bread covered at room temperature for up to 2 days or keep it refrigerated for up to a week.
Notes
- Consider using a combination of sweet and tart apple varieties for a more robust apple flavor.
- Enhance the texture and taste by incorporating chopped nuts or dried fruits into the batter before baking.
- Customize the flavor profile of the slice by experimenting with spices such as cardamom or cloves.
