Layered Apple and Cinnamon Loaf

Makes: 1 loaf

Bake time: 60 minutes

STEW APPLES

• 2 green apples

• 1/4 cup brown sugar

• 1 tbsp butter

• 1 tsp cinnamon or mixed spice

Method: Cut apples into 1cm cubes. Melt butter and sugar in a non-stick pan on medium-low heat. Add in apples and spice. Stir to coat and simmer on low, stirring occasionally (try not to stir too much), around 10 minutes. Apples should be soft and caramel should be thick.

Note: If the caramel is still runny, remove apples from the pan, leaving caramel to simmer until it thickens. Pour thickened caramel over the apples and set aside to cool.

MIX TOGETHER AND SET ASIDE FOR LATER:

• 1/3 cup brown sugar

• 2 tsp ground cinnamon

Preheat oven to fan bake 180 deg and grease and line a 10cm x 17cm loaf tin.

LOAF BATTER:

• 130 grams butter, softened/room temperature

• 1/3 cup caster sugar

• 1/2 cup brown sugar

• 2 eggs (room temperature)

• 1 teaspoon vanilla extract

• 130g standard flour

• 1 tsp baking powder

• 3 tbsp yogurt
  

Method: Cream/beat butter and sugars together until light and fluffy, approx 5 minutes, Add one egg at the time, beating well before adding the second egg. Add vanilla and mix well.

Add yogurt and sift flour and baking powder. Fold together with the creamed butter until all incorporated.

LAYER:

Spoon 1/3 of the batter into the bottom of the loaf tin. Use spatular to roughly flatten out. Sprinkle 1/3 of the spiced sugar and 1/2 of the apples. Spoon another 1/3 of the batter on top, sprinkle 1/3 of the spiced sugar and 1/2 of the apples on the top. Spoon the last 1/3 of the batter on the top and sprinkle with spiced sugar. Doesn’t have to be perfect!

BAKE:

Bake for 60 minutes or until a skewer comes out clean. If it starts to brown too much on the top cover with baking paper. Leave it to cool for 15 minutes in the tin before transferring to a wire rack.

Note: The loaf will cut cleaner when it’s completely cooled down. But can be enjoyed warm from the oven!