I Like to have my food post come out on Fridays because as a mom and Photographer I work over the weekend but I do spend that time getting my shopping list ready. So I spend my time in between shoots with my business and working at the Daily News and Main Line today scoping out food blogs and prepping what I need to get so when Monday rolls around and I get out of class I go straight to the market and I am ready to shop! I have a great group of food bloggers that I can count on to assist me because I am by NO stretch of the imagination a Chef I just take great pictures. My friend Colleen of Souffle Bombay made this yeast free apple cake that is amazing. Try it out and let me know your thought.
No Yeast Caramel Apple Bread
Ingredients
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 TBS cinnamon
- 2 apples, peeled and cut into chunks
- 1 stick butter (1/2 cup), room temp
- ¾ cup sugar
- 2 eggs
- 1 TBS vanilla extract
- 1½ cups flour
- 1 tsp baking powder
- ½ cup whole milk
- Homemade or store-bought caramel
Instructions
- Preheat your oven to 350 degrees and grease a 8×4 or 9×5 loaf pan.
- Cut a piece of parchment paper to fit into your loaf pan with plenty hanging out from the long side of the pan (non on the short ends). You want to use this to lift the bread out after it cools a bit…that way your top will stay perfect.
- Combine the ¼ cup of sugar and the ¼ cup of brown sugar with the TBS of cinnamon in a bowl big enough to toss your apple chunks.
- Reserve 2 TBS of the cinnamon sugar mixture for the top of the bread.
- In a mixer or by hand, combine butter and sugar until creamy.
- Add in the eggs and vanilla and mix until smooth.
- Add in the flour, sprinkle the baking soda over-top of the flour and mix it in until smooth.
- Mix in the milk until smooth.
- Scrape ½ of the batter into your prepared pan.
- Layer ½ of the apple mixture on top.
- Cover with the remaining batter and place remaining apples on top.
- Coat the top with your remaining cinnamon sugar mixture and bake until a toothpick inserted into the center comes out mostly dry about 50 minutes.
- Cool in pan 15 minutes before gently lifting out the loaf by first running a knife around the edges that touched the pan then using the parchment paper to loft the loaf to a cooling rack.
- Drizzle with caramel and serve.
Notes
I swear by Ina Garten’s Caramel Recipe
I have replaced the milk with vanilla yogurt with success.
Feel free to add chopped nuts to the top if you enjoy that.
I have replaced the milk with vanilla yogurt with success.
Feel free to add chopped nuts to the top if you enjoy that.
