Buttery Apple Loaf Cake

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Buttery Apple Loaf CakeFrom Apple JubileeServes 8 Active: 25 min/Total: 1 3/4 hrPlanning Tip: Can be made up to 1 day ahead. Store, covered, at room temperature.Tip: Melting the butter for the streusel makes a crunchier topping. Streusel1 cup all-purpose flour1/2 cup packed light-brown sugar1 stick (1/2 cup) butter, melted 2 tsp ground cinnamon Cake2 cups all-purpose flour3/4 cup granulated sugar2 tsp baking powder1/2 tsp salt2 large eggs1 stick (1/2 cup) butter, melted 1/2 cup 1% lowfat milk2 medium Granny Smith apples, peeled, halved, cored and cut in 1/2-in. dice 1. Heat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with nonstick spray. 2. Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside. 3. Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended. 4. 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. 5. Bake 1 hour 10 minutes to 1 hour 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. Per serving: 545 cal, 7 g pro, 74 g car, 2 g fiber, 25 g fat (15 g sat fat), 116 mg chol, 531 mg sod

 

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