Dutch Apple Bread

There is something about fall that makes me crave cinnamon stuffed sweets. As a child my family moved around a whole lot and when we lived in Park Ridge I use to go down to this little mom and pop grocery store for the most delicious dutch apple bread.

 

 

Dutch Apple Bread

 

Now this bread was moist and heavenly filled with delightfully sweet and tangy apples and bursts of cinnamon in every bite. Each time around this year I just want to curl up in a woven throw with a nice cup of hot chocolate and a slice of this apple bread.

 

 

Dutch Apple Bread

 

I thought I would share this recipe with everyone so that you too could be wrapped in the warmth of one of my favorite comfort foods.

 

Ingredients

    1/2 cup butter or margarine, softened 

  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk (If you don’t have buttermilk don’t fret! Measure out 1/3 cup of milk and put 1 tbsp of vinegar into the milk, mix it and then let it sit for 5 minutes.)
  • 1 cup chopped, peeled apple (Use a nice baking apple like McIntosh)
  • 1/3 cup chopped walnuts
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter or margarine(If you love crumbly toppings like me! You can double the topping recipe)

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.
  2. Combine flour, baking soda and salt; stir into the creamed mixture alternately with buttermilk.
  3. Fold in apple and nuts.
  4. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
  5. For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle half of the mixture over batter (this will let some of the topping sink in a little) Then sprinkle in the other half of topping mixture half way into baking time.
  6. Bake at 350 degrees F for 55-60 minutes or until bread tests done.
  7. Cool in pan 10 minutes before removing to a wire rack.

 

 

Dutch Apple Bread

 

So what are you waiting for get in the kitchen and start baking my cupcakes!

Bon Appetit!!!

Pumpkin Delights!

Hello Cupcakes! Just returned from Dubuque, Ia and will be posting my adventures soon! However, I thought I’d tie all of you over with a delicious pumpkin cupcake!

Oh! The pumpkin goodness! This tasty creamy pumpkin spiced cupcake is filled with organic pumpkin, cinnamon, nutmeg, and ginger. The cupcake is moist and pairs nicely with a pumpkin and cream cheese swirl frosting. The tanginess of the cream cheese fuses the sweetness of the cupcakes together and your taste buds explode with all of the flavors of fall.

The best part…

sinking your teeth into the soft delectable cream cheese frosting and pleasantly scrumptious cake.

Falling into Fall Yet?

Bon-Appetite

Jump Into Fall

There is something about fall that makes me just want to bake! My craving taste buds screaming for comfort and something familiar and warm. The only remedies are rich and silky pumpkin pies and  apple tarts. Cinnamon and nutmeg sirens calling my name tempting me to bake.

And so I do

Inspired by William Sonoma’s new fall leaf cut outs I decided to dab in the art of pie making! But of course I love miniature no hassle pies! Who needs a fork and a plate to enjoy some delightful desserts.

And you guessed it!

Pumpkin Pie!

Aren’t the leaves cute!

Now those are a pile of leaves I don’t mind raking!

Did I mention how buttery and delicious they are!

Of course next time I’m going to try and make mini sized pies for the perfect bite size desserts.

Inspired yet?
Lets Fall into Fall! Bon-Appetite!