Apple Bread with Cinnamon and Sugar Topping

Apple Bread With Sugar & Cinnamon Topping
(from Apples For Jam by Tessa Kiros, page 350)

• 150 grams sugar
• 150 grams butter, softened
• 2 eggs
• 120 grams all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 400 grams apples (about 2), peeled, cored, and coarsely grated (I didn’t bother peeling them...I just took them to the grater unpeeled and this worked fine...and much quicker)
• 60 grams walnuts, lightly toasted and roughly chopped
• 1 teaspoon vanilla extract

Topping:

• 60 grams walnuts, finely chopped
• 60 grams brown sugar
• 1 teaspoon ground cinnamon
  

- For the topping, mix together the walnuts, sugar, and cinnamon. Set aside.
- Beat together the sugar and butter until light and fluffy. Add the eggs and beat them in well.
- Sift the flour, baking soda, baking powder, and cinnamon into the mixture and add a pinch of salt. Mix until just incorporated. If using a mixer I just give this a couple of turns with the paddle and then scrape down with a spatula, mixing the rest of the way by hand.
- Add the apples, walnuts, and vanilla and mix through until just incorporated evenly. I did this with a spatula by hand as well. Scrape into a buttered and floured loaf tin (12x4 inch).
- Sprinkle topping generously over the batter. Bake in a pre-heated 180C oven for 45 minutes or until at cake tester poked in the center of the cake comes out clean. My loaf took about 50 minutes.
- Cool slightly before turning out carefully...the topping will scatter a bit! So do this over your serving plate so you don’t lose any.
- Serve slightly warm or at room temperature...plain or with a scoop of vanilla ice cream!