Apple Crumb Bread with Maple Caramel Sauce
User Reviews
5
Apple Crumb Bread with Maple Caramel Sauce
Description
The Apple Crumb Bread with Maple Caramel Sauce uses cake flour and baking powder for a light crumb structure, enhanced by cinnamon in both the batter and crumb topping. Diced apples folded into the batter provide moisture and fruitiness, while the crumb topping adds texture with brown sugar, cinnamon, flour, and cold butter. Baking in a loaf pan yields a bread-style cake with a crisp topping.
Once baked and cooled, the bread is topped with a maple caramel sauce that adds a rich sweetness and sticky finish to complement the cinnamon and apple flavors. Varieties of apples such as Fuji, Gala, or Pink Lady are recommended to contribute a balanced sweetness and texture.
Store cooled bread in an airtight container at room temperature for up to two days or refrigerate for 4-5 days. It freezes well when tightly wrapped, maintaining quality for up to two months. Thawing slowly in the fridge preserves moisture.
Ingredients
APPLE BREAD BATTER
- 2 cups cake flour
- 1½ teaspoons baking powder
- 1 pinch salt If using unsalted butter then add ¼ teaspoon of salt
- ½ teaspoon cinnamon
- ¼ cup butter room temperature
- ¼ cup granulated sugar
- 1 large egg room temperature
- ¾ cup milk 2% or whole, room temperature
- 2 medium apple peeled and medium chopped
**Homemade Cake Flour - for every 1 cup of all purpose flour remove 2 tablespoons of flour and replace with 2 tablespoons of corn starch, sift 2-3 times to combine well.
Room temperature - remove from fridge 45-60 minutes before using.
CRUMB TOPPING
- ½ teaspoon cinnamon
- ¼ cup all-purpose flour
- ⅓ cup brown sugar
- 2 tablespoons butter cold
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 8 inch loaf pan.
- Chop apples (small or medium size depending on what you like) and stir in 1 tablespoon of lemon juice - keeps the apples from turning brown) and set aside.
APPLE BREAD BATTER
- In a medium bowl whisk together the cake flour, baking powder, salt and cinnamon. Set aside.
- In a large bowl on medium speed cream the butter and sugar, approximately 2-3 minutes, add the egg and continue beating until fluffy for approximately 4-5 minutes.
- Beat the dry ingredients alternately with the milk into the egg mixture (beating between each addition). Fold the chopped apples into the batter.
- Spoon the batter into the prepared loaf pan and sprinkle with the crumb topping. Bake for approximately 40-45 minutes or until tooth pick comes out clean. Let cool completely before drizzling with Maple Caramel Sauce.
CRUMB TOPPING
- In a small bowl mix together the cinnamon, flour and sugar, cut in the butter until you have coarse crumbs. Sprinkle on loaf before baking.
Notes
- Fuji and Gala apples work well, with Pink Lady as a good alternative; other suitable apples include Braeburn, Cortland, and Honey Crisp.
- Cool the bread thoroughly before storing in an airtight container at room temperature for up to two days; refrigerate for longer storage of up to five days.
- For freezing, wrap tightly in plastic wrap and seal in an airtight freezer bag; thaw overnight in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15slices
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 54mg | 2% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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