Cinnamon Surprise Loaf
Apple Filling and Butter;
1 large tart apple
2 tsps. lemon juice
1 large egg plus 2 large egg yolks
1/2 Marscapone cheese
4 tbsps. cream
1 tsp. pure vanilla extract
1 1/2 cups sifted cake flour
3/4 cup sugar
1/4 tsp. baking powder
3/8 tsp. baking soda
1/4 tsp. salt
9 tbsps. softened unsalted butter
Crumb Topping & Filling;
1/4 cup light brown sugar
1 1/2 tbsps. granulated sugar
3/4 cup chopped walnuts
1 tsp. cinnamon
1/4 cup plus 2 tbsps. cake flour, unsifted
3 tbsps. melted unsalted butter
1/4 tsp. pure vanilla extract
Preheat oven to 350 degrees for 30 minutes before baking. Oven shelf at
centre.
Lightly grease a loaf pan with butter and line with baking parchment. Lightly
grease parchment.
Make the crumb mixture.
Combine sugars, walnuts and cinnamon. Set aside half of this mixture. To the
other half add the flour, butter and vanilla and mix until butter is absorbed.
Refrigerate for about 20 minutes to firm up, then break up into a coarse
crumbly mixture for the topping.
Peel and core the apple and cut into 1/4 inch slices, toss with lemon juice,
set aside in a bowl.
In a medium bowl lightly combine egg, yolks about quarter of the Marscapone
cheese a little of the cream and the vanilla.
In another bowl cream together sugar and butter until light and fluffy add rest
of Marscapone cheese and cream and mix. Sift together flour, sugar, baking
powder, baking soda and salt add to sugar and butter mixture. Beat together.
Gradually add egg mixture and mix to a smooth batter.
Scrape about two-thirds of the batter into the loaf pan. Smooth the surface.
Sprinkle with the reserved sugar and nut crumb mixture and top with the apple
slices, in two rows overlapping. Drop the rest of the batter over the apples
and spread evenly. Sprinkle with the crumb topping.
Bake for 50 to 60 minutes or until a wooden toothpick inserted in the centre
comes out clean and the bread springs back when pressed lightly in the centre.
You can also tent the pan loosely with buttered foil after 45 minutes to
prevent over-browning.
Remove 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. Loosen the sides of the bread with a small metal spatula (if necessary)
and invert it onto the plate. Place another piece of kitchen towel on another
plate and invert the bread again so it is right side up. Cool for 1 1/2 hours.
This bread is great warm, can be wrapped and frozen or will keep in a sealed
container for 3 days.
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