Sunday Night Bake – Apple Cinnamon Bread

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…


130g Butter
1 cup sugar
2 cups flour 
2 tsp baking powder (if not using self-raising flour)
2 eggs
2 apples
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.





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