Nutty Apple Loaf
Cookbook Used: The Hummingbird Bakery Cookbook
This has all my favorites; apples, chocolate, nuts, butter and sugar.
I was flicking through the Hummingbird Bakery cookbook at my local bookshop, when this recipe caught my eye. Like I always do, I went back to the computer and proceeded to order it from BookDepository as it was sooooo much cheaper! I had heard good things about this book from other bloggers out there, so it seemed a warranted purchase.
I made the batter on the Friday night, and baked it in the morning for Saturday breakfast. The recipe says to leave the batter in the tin for a few hours or overnight in the fridge. Not really sure why, it can’t be a proving thing as it is in a cold place. I guess it just allows the batter to “chill out”… har har har!
Turned out well as Hamsley’s Dad popped in from the country side, and we all had a slice, hot out of the oven before heading out for an adventure. It was well received by all that ate it. It was a shame I didn’t make a bigger loaf. I’ll definitely be making this one again, as I can always make it the night before, and bake it the next day! Too easy!
Nutty Apple Loaf
175g unsalted butter, at room temperature
140g soft light brown sugar
2 tablespoons strawberry jam
140g plain flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
100g shelled mixed nuts, chopped
50g dark chocolate, roughly chopped
2 eating apples, peeled, cored and roughly chopped
1. Put the butter, sugar and strawberry jam in an electric mixer and cream together until light and fluffy.
2. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
3. Sift together the flour, baking powder and cinnamon in a separate bowl, then beat into the butter mixture. Stir in the nuts, chocolate and apples into the mixture by hand until evenly dispersed. Cover and refrigerate for a few hours, or overnight if possible.
4. Preaheat the oven to 170ºC (325ºF) Gas 3.
5. Pour the mixture into a 23x13cm loaf tin, greased and dusted with flour, and smooth over with a palette knife. Bake in the preheated oven for 50-60 minutes or until brown and the sponge feels firm to the touch. A skewer inserted into the centre should come out clean, but for a little melted chocolate. Leave the cake to cook slightly in the tin before turning out onto a wire cooling rack to cool completely.
Makes 8-10 slices.