- 1
Ingredients
- FOR BREAD:
- Unsalted butter for pan
- 2 cups all purpose flour, plus more for pan
- 2 teas baking powder
- 1 teas ground cinnamon
- 1/2 teas salt
- 1/2 cup vegetable oil
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1/2 to 3/4 cup fresh cider
- 1/4 cup apple brandy, preferably calvados
- 1/2 teas vanilla extract
- 2 small mcintosh apples, peeled, cored, and cut into 1/2 inch cubes (2 cups)
- FOR CRUMBLE:
- 1/2 cup all purpose flour
- 1/2 cup packed dark brown sugar
- 1 1/2 ounces walnuts, chopped (1/2 cup)
- 1/4 cup old fashioned oats
- 1/4 teas salt
- 2 1/2 oz cold unsalted butter, cut into small pieces
- FOR CARAMEL SAUCE:
- 1/2 cup packed dark brown sugar
- 1/4 cup heavy cream
- 1 1/2 oz unsalted butter
- 1 teas vanilla extract
- 1/2 teas salt
Preparation
Step 1
FOR BREAD:
1. Preheat oven to 350. Butter and flour a 5x9 inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, usa an aditional 1/4 cup cider), beginning and ending with flour. Add vanilla and fold in apples. Pour mix into pan, and top with crumble.
2. Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up. (Bread can be stored, wrapped, at room temp overnight or refrigerated for up to 5 days). Drizzle with caramel sauce just before serving.
FOR CRUMBLE:
1. Combine flour, sugar, walnuts, oats, and salt in the bowl of a mixer. Add butter, and beat on medium speed until mixture forms small clumps. Crumble can be refrigerated for up to 2 days.
FOR CARAMEL:
1. Bring all ingredients to a simmer in a medium saucepan over medium high heat, and cook for 5 minutes. Let cool slightly. Sauce can be refrigerated for up to 5 days. Reheat over medium low heat, stirring occasionally, before using.