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March 18, 2021
Savory Salty Sweet
All I can say is, "Yummy!" This was really easy to make and everyone loved it! Enjoy!
¼ cup firmly packed light brown sugar
1 ½ Tbsp. (or 1 Tbsp. plus 1 ½ tsp.) granulated sugar
¾ cup walnuts
1 tsp. cinnamon
¼ cup plus 2 Tbsp. un-sifted cake flour
3 Tbsp. unsalted butter, melted
¼ tsp. pure vanilla extract
1 small tart apple, sliced into 1 heaping cup of slices
2 tsp. lemon juice
1 large egg
2 large egg yolks
½ cup sour cream
1 tsp. pure vanilla extract
1 ½ cups sifted cake flour
¾ cup granulated sugar
¼ tsp. baking powder
3/8 tsp. (or a scant ½ tsp.) baking soda
Scant ¼ tsp. salt
9 Tbsp. unsalted butter, at room temperature
Preheat the oven to 350°F. Adjust an oven rack to the middle level. Grease and flour a 9x5-inch loaf pan.
In a food processor fitted with a metal blade, pulse the sugars, nuts, and cinnamon until the nuts are coarsely chopped. Reserve ½ cup for the filling. Add the flour, butter, and vanilla to the remainder and pulse briefly just until the butter is absorbed (If you do not have a food processor, chop nuts by hand and then mix everything together with a fork). Empty the mixture into a bowl and refrigerate for about 20 minutes to firm up, then break up the mixture with your fingers to form a coarse, crumbly mixture for the topping.
Just before mixing the batter, peel and core the apple, then cut it into ¼-inch thick slices. Toss slices with lemon juice.
In a medium bowl, combine the egg, egg yolks, about ¼ of the sour cream, and the vanilla.
In a mixer bowl, or other large bowl, combine the cake flour, sugar, baking powder, baking soda, and salt. Mix for 30 seconds on low speed using a hand-held mixer or the paddle attachment of a stand mixer. Add the butter and the remaining sour cream and mix until the dry ingredients are moistened. Increase speed to medium if using a stand mixer or high if using a hand-held mixer, and beat for 1 minute to aerate and develop structure. Scrape down the sides of the bowl. Gradually add the egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Scrape about 2/3 of the batter into the prepared pan. Smooth the surface, then sprinkle with the reserved ½ cup crumb mixture. Top with the apple slices, arranging them in rows of overlapping slices. Drop the reserved batter in large blobs over the fruit and spread it evenly using a small spatula or the back of a spoon. The batter should be ¾-inch from the top of the pan. Sprinkle with the crumb topping.
Bake the bread for 50-60 minutes or until a wooden toothpick in the center comes back clean, and the bread springs back when pressed lightly in the center. If tested with an instant-read thermometer, the center of the bread should read 200°F. Tent the bread loosely with buttered foil after 45 minutes to prevent over-browning.
Remove the bread from the oven and set it on a wire rack to cool for 10 minutes. Place a folded kitchen towel on top of a flat plate and cover it with plastic wrap. Oil the plastic wrap. Loosen the sides of the bread with a small metal or plastic spatula, and invert it onto the plate. Grease a wire rack and reinvert the bread onto it, so that it is right side up. Cool completely, about 1 ½ hours before wrapping airtight.
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