Tuesday, October 19, 2010

Apple bread

Apple bread

Today's lesson: Sometimes, size does matter.

See, I had this idea that if one loaf of apple bread was a good idea, two would be even better, so I should double the recipe. And that would have been a great idea, except for one thing: I didn't notice until I was actually putting the batter in the pans that this recipe calls for a 9-by-5 loaf pan, and I have 8-by-4 loaf pans. I thought "well, heck, what's the worst that can happen -- maybe they'll be a little tall, puff up a bit over the top of the pan, no big deal," and I went ahead and filled those pans full.

What actually happened was that when I put them in the oven, the batter started spilling over the sides of the pans as if it was fleeing for its life, some of it hitting the bottom of the oven in a big, batter-y pile that started to smoke up the kitchen a bit. Um, oops. (Now, if I had been thinking, I would've at least put a pan or some foil or something on the rack below them, just in case this happened. But I digress.)

I had planned on taking one of these loaves to work, but after seeing how misshapen they looked, I couldn't bring myself to put one out for public consumption (and silent criticism). Guess I'll just have to eat them both. Good thing they're still really, really tasty. I'd make this again, but I'd definitely scale the recipe back for my pans, maybe a one-and-a-half batch for the two pans. I might try swirling the topping into the batter, too, 'cause when I de-panned them, a lot of the topping fell off.

Apple Bread
From Tasty Kitchen
Yield as written: One 9-by-5 loaf

1/2 c butter, softened
1 c sugar
1/4 c milk
2 eggs
1 tsp vanilla
2 c shredded apples
2 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

1/4 c brown sugar
3 tbsp flour
1/4 tsp cinnamon
2 tbsp butter, cold, cut into pieces
1/2 c walnuts, chopped

1. Preheat the oven to 350 degrees and spray the loaf pan with nonstick spray.
2. In one bowl, cream together the butter and sugar. Beat in the milk, eggs, vanilla and apples. (Mine looked like a gloppy, nasty disaster right about now, but fear not.)
3. In another bowl, whisk together the flour, baking powder, salt and cinnamon.
4. Beat the dry ingredients into the wet ingredients. Pour batter into pan.
5. In a bowl, crumble together the brown sugar, flour, cinnamon, butter and nuts. Sprinkle over the batter.
6. Bake at 350 degrees for about 60 minutes, until a toothpick comes out clean. Let stand 10 minutes, then de-pan and cool on a rack.

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