What is it about plane journeys that inspire a need to bake?
A few weeks ago I found a chocolate chip cookie recipe while on a flight back from Brisbane. This time it was Apple Bread – an idea picked up en route to Vancouver.
Perhaps it’s that dry artificial air on planes, or maybe that I always order apple juice with my meals because it’s about the only thing that tastes the right to me on a plane. And I really wanted something sweet and moist packed full of flavour.
Plus it’s autumn in Vancouver so apples are plentiful.
I have a trusty Apple muffin recipe but I didn’t have any muffin cases, so decided to double the quantities and go with a tray bake.
I learnt a few things:
Firstly, there is no Self-raising flour in North America. And asking for it confuses grocery store staff.
Secondly, because Canada has a bilingual labelling on food products, free range eggs are known as “oeufs en liberté” – literally “freedom eggs”. How very Les Miserables…
And finally, stranger ovens perform differently so I couldn’t really get the top to brown like my bakes back home do.
Anyway the verdict – tastes pretty good – a moist, densely crumbed cake with a suspension of juicy apple pieces. Perhaps I should have added a cinnamon icing drizzle, just to make it look better, but overall I’m quite happy with this attempt.
ps. It’s really good warmed up, with some cream on the side…
1 cup sugar
2 cups flour
2 tsp baking powder (if not using self-raising flour)
2 tbsp milk
1 tsp Cinnamon
1 tbsp brown sugar
Peel and core apples, dice one and a half and slice the rest into wedges.
Mix cinnamon and brown sugar, sprinkle over the apples and set aside.
In a separate bowl cream butter and sugar.
Add eggs and milk and mix to a soft batter.
Fold in chopped apples and any sugar liquid from the apples.
Pour into a baking tray
Stick the apple wedges into the batter evenly through the tray (like little sails)
Sprinkle with any remaining sugar/cinnamon mixture.
Bake at 180 deg C for 20-30 minutes.
Let stand for 10 minutes before serving.