Saturday, October 20, 2012

Caramel Apple Breakfast Loaf

These are the flavors of fall when you live in the north.  The trees are in their Autumn splendor, leaves crunch under foot, and apples dipped in caramel sauce demand to be eaten.  I love the flavors of fall and I noticed this pastry when my sister pinned it to her Pinterest board.



I viewed a number of recipes to come up with this variety, which I think is particularly good for breakfast.  You'll find similar recipes for apple bread, caramel apple dessert cakes and similar coffee cake recipes.

If you you like a more dense moist bread like I do, use three apples in the recipe. If you want a more coffee-cake like texture, reduce the apples to two. In any case, ensure that you use a mix of good baking apples.  I used one Granny Smith and two Fuji, as these bake up very nicely.

Ingredients

Cakes


2-3 large baking apples
1 cup packed brown sugar
1/2 cup buttermilk
1/2 cup vegetable oil
4 eggs, lightly beaten
3 cups all-purpose flour
1/2 cup chopped pecans
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg

Glaze


2 tablespoons butter
1/4 cup packed brown sugar
2 tablespoons buttermilk
1/2 cup powdered sugar, sifted

Directions

Heat oven to 350°F. Grease bottoms only of two loaf pans with cooking spray or shortening. Peel and core the apples and shred on a box grater.  In large bowl, stir together the shredded apples, brown sugar, buttermilk, oil and eggs. Stir in remaining cake ingredients until dry ingredients are moistened. Pour into loaf pans.


Bake 45 minutes or until toothpick inserted in center comes out clean. Place paper towels under the cooking racks.  Cool cakes in pans on racks for 10 minutes. Run a knife around the sides of the pans to loosen the loaves; remove from pans and place directly on cooling rack. Cool completely, about 1 hour.



In small saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir two minutes. Stir in buttermilk. Heat to boiling; remove from heat. Cool about 15 minutes.  If mixture is too thick, thin with a little buttermilk. Gradually stir powdered sugar into glaze mixture and let cool completely. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional buttermilk or heat over low heat, stirring constantly. Drizzle glaze over cakes.


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