Buttery Apple Loaf Cake
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This cake can be made up to 1 day ahead. Store, covered, at room temperature.
INGREDIENTS
STREUSEL
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 stick, 1/2 cup, butter, melted
2 teaspoons ground cinnamonCAKE
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 stick, 1/2 cup, butter, melted
1/2 cup lowfat milk, 1%
2 medium Granny Smith apples, peeled, halved, cored, and cut in 1/2-inch diceHeat oven to 350 degrees. Coat a 9 x 5 x 3-inch loaf pan with nonstick spray.
FOR THE STREUSEL - Stir ingredients in a medium bowl with a fork until crumbly. Set aside.
FOR THE CAKE - Stir flour, sugar, baking powder and salt in a large bowl until blended.
Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened.
Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples, and then the remaining streusel.
Bake 1 hour and 10 minutes to 1 hour and 20 minutes 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. Turn streusel side up and let cool completely.