I could instantly smell the flavour only by hearing the name of this recipe: Apple and Cinnamon Bread. It's the type of recipe I really enjoy - quick and not complicated at all, yet, eye-catching. Small pieces of apple, cinnamon and soft cake will be the perfect combination, much appreciated now, during the holiday season. My favourite is the top. It's a wonderful crunchy layer of apple, sugar and cinnamon, something like "the cherry on the cake".
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Line an aproximatelly 24x10cm loaf pan with parchment paper.
If you have a bigger loaf pan, you can increase the amounts of the ingredients, keeping the same proportions as much as possible.
Mix together the flour and the baking soda.
Peel and core the apples, then dice them into medium sized pieces.
Over the diced apples, spread 1 tsp cinnamon and 60g white or brown sugar. Mix in well, this is going to be the crunchy apple layer on top.
In a bowl, beat together the softened butter with 120g sugar, then beat in the eggs one at a time.
Add the milk and vanilla and mix again.
At the end, incorporate the flour and the baking soda.
Using an electric mixer or a whisk, beat together everything, until the batter is smooth and without any lumps.
Move half of the batter into the pan we prepared at step 1 and smooth over the top.
Distribute evenly half of the cinnamon diced apples.
Tip the rest of the batter in the pan and smooth over the top using a spoon.
On top, spread the rest of the cinnamon diced apples and the sugar.
Press gently the apple pieces so that they sink a bit into the batter.
Bake for 45-50 minutes in the pre-heated oven to 200 degrees C until a skewer inserted in the middle comes out clean.
Let it cool completely before slicing, this way the slices will be even and will not crumble.
Enjoy!
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